How To Make Cream Cheese Brownies

I really love cream cheese brownies so I am so happy that today is National Cream Cheese Brownie Day and I can look for that recipe to try out and of course share with you too so that you can make them too

 

I was so pleased to find this recipe as it is a easy one to follow as it is a video tutorial to watch .. they look so good believe me.. so why not check out this amazing brownie recipe below .. happy baking

 

This great recipe is brought to you by Entertaining With Beth on YouTube, thanks for sharing this recipe with us

 

Here below is the recipe and the video tutorial to watch both from the YouTube channel

 

 

CREAM CHEESE BROWNIE RECIPE
Makes 12 squares or 24 triangles

INGREDIENTS:
1 cup (240 g) of unsalted butter
4 oz (113 g) semi-sweet chocolate (or about ¾ cup of chocolate chips)
12 oz (339 g) bittersweet chocolate
1 cup (200 g) of sugar
1 ½ tsp (7.5 ml) vanilla extract
½ tsp (2.5 ml) instant coffee
3 eggs
1 cup (120 g) of flour
½ tsp (2.5 ml) salt
1/2 tsp (2.5 ml) baking soda
8 oz (226 g) cream cheese
¼ cup (25 g) powdered sugar
2 eggs
½ tsp (2.5 ml) vanilla
2 tbsp (15 g) flour

 

METHOD:
Preheat oven to 350F/176C.

Melt chocolate and butter in a sauce pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.

Add sugar, and eggs and beat together until smooth.

In a small bowl combine flour, baking soda and salt. Whisk to combine.

Add flour mixture to chocolate mixture (right in the sauce pan) and whisk until smooth.

Transfer into a 13x 9 (32.5cm x 23cm) pan, lined with foil. Pour brownie batter into pan (Reserving 1 cup of batter for the topping), and smooth with a spatula. Set aside.

Meanwhile, beat cream cheese and sugar until combined. Add egg, beat until mixed, add vanilla, beat again, and then add flour, beat until combined.

Pour cream cheese mixture over brownie mixture until completely covered. Then with a spoon or mini ice cream scoop. Dollop brownie mixture every 1-2 inches (2-5cm) across the pan.

Then take a skewer or knife and run it through the brownie dollops and cream cheese mixture horizontally and then vertically. And swirls will form.

Bake for 25-30 mins until brownies are set. NOTE: NOT TO WORRY BROWNIES WILL PUFF UP AND CRACK WHILE IN THE OVEN BUT THEN THEY WILL SETTLE DOWN ONCE COOLED.

Allow to cool and then place in the fridge for 1-2 hours or overnight is even better! They really firm up that way and become very fudgy and easy to cut. So if you can do overnight it’s worth the wait.

Cut into squares and then cut squares on the diagonal to form triangles.

 

 

Photo Source 

 

 

 

National Cream Cheese Brownie Day

It’s National Cream Cheese Brownie Day! Who can resist the heavenly taste of a rich fudge brownie marbled with cream cheese? Its divine combination of sweet and tangy flavors will have you craving more in no time!

The brownie is America’s favorite bar cookie. Although desserts called “brownies” have been around since the 1800s, the cake-like confection we know and love today can be traced back to 1906. Culinary historians creditThe Boston Cooking-School Cook Book with the first published recipe for the modern brownie, but this early recipe was far less chocolaty than what we’re accustomed to nowadays. It only called for two squares of baking chocolate!

Today there are hundreds of different brownie recipes. Many incorporate interesting add-ins like peanut butter, walnuts, caramel, peppermint, banana, or (of course) cream cheese. Celebrate National Cream Cheese Brownie Day by enjoying the sweet, rich, and creamy flavors of a cream cheese brownie!

Article Source :https://www.punchbowl.com/holidays/national-cream-cheese-brownie-day

 

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