A rich chocolate brownie with a cream cheese topping. #winning.
I made these for spite. I was planning to avoid cheesecake-type desserts for awhile but my resolve shattered after flipping through my cook book. I had intended to make these brownies last month but didn’t get around to it, so last night just seemed like as good a time as any.
Mine don’t look quite as nice as the book, but they tasty really good, and that’s mostly what counts!
Time required: (3 hours: 1 hr prep, 1 hr baking, 1 hr cooling)
Yields: 36 pieces
Cost per brownie: $1.05
Total cost if you have none of the ingredients: between $27.00 and $38.00 depending on what type of vanilla extract you like, I am using pure Tahitian vanilla extract at the moment.
Special kitchen implements I used:
- baking pan: 9″ x 13″
- tin foil
- KitchenAid mixer!
- 1¼ C flour
- ½ TSP salt
- ¾ C butter (one and a half sticks, room temp)
- 6 oz unsweetened chocolate (6 squares)
- 2 C granulated white sugar
- 1 TSP vanilla extract
- 3 eggs, room temp
- 8 oz cream cheese, softened (1 block)
- 2 eggs, room temp
- 2 C icing sugar
- 1 TSP vanilla extract
Step 1 – Preheat oven to 177°C / 350°F. Line baking pan with tinfoil and grease.
Step 2 – Prepare brownie: whisk together flour and salt.
Step 3 – In a sauce pan melt the baking chocolate, and stir in the butter until smooth.
Step 4 – Remove from heat, stir in sugar and vanilla.
Step 5 – Beat in eggs until just combined.
Step 6 – Stir in flour mixture, then spread into prepared pan.
Step 7 – Prepare topping: beat cream cheese. Add the eggs, icing sugar, and vanilla.
I wasn’t paying attention at this point because one of my parental units called and I got distracted, so I didn’t blend the cream cheese as well as I should have before adding the rest of the ingredients. Oops.
Step 8 – “Use a metal spatula to spread topping gently over the brownie.”
Hmmm. I didn’t have to use a spatula at all, my topping was very runny and poured easily from the pan onto the brownie. Hurrah, one less dish to clean!
I tilted the baking pan and it spread out on its own. Hope that is okay…
Step 9 – Bake 55 minutes, a toothpick inserted will come out cleanly when done. Cool completely in pan, on wire rack. Looks good so far, and smells amazing.
Step 10 – Use tinfoil to lift brownie from pan, and slice lengthwise into 6 strips, then cut each strip crosswise into 6 pieces.
Verdict: Wow – I’m in heaven. These are pretty good.
I will definitely make this again but will change three things:
1. Melt the chocolate and butter in the microwave in a big glass bowl instead of on the stove, because stirring dry ingredients into my small sauce pans sucks.
2. Avoid answering the phone while preparing the topping.
3. Lower the baking time by 5 minutes. My oven runs 2 degrees cold, and you would think that by following recipe times exactly my results would always be good – but not so!
It seems every time I used the exact time listed in a cook book it’s overdone. The bottom of the brownie was slightly crispy, and the topping was a wee bit overdone. Still tastes good, but next time will be flawless.
Playlist: Schubert – Der Erlkönig