Cream Cheese Brownies

Thank you to all who supported the Bake Sale. Kari raised a whopping $1200!

Although I’ve posted the cream cheese brownies recipe before, I thought that I’d update it with a new photo and a clean recipe that you can print.

In case you didn’t already know this, these are kinda my favorite. As in, I end up eating almost the entire batch in a couple of days. Something about the creamy, delicious cream cheese filling sandwiched between the fluffy brownie and an amazing crust at the top.

Cream Cheese Brownies

(adapted from Betty Crocker Cookbook)

1 cup butter or stick margarine

4 ounces unsweeted baking chocolate

Cream Cheese Filling

2 cups sugar

2 teaspoons vanilla

4 large eggs

1.5 cups all-purpose flour

1/2 teaspoon salt

Cream Cheese Filling

2 packaged (8 ounces each) cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

1 large egg

Heat oven to 350 degrees. Grease buttom and sides of 13 by 9 pan with shortening.

Melt butter and chocolate in a saucepan over low heat, stirring frequently. Remove from heat and let cool for 5 minutes.

Make cream cheese filling.

Beat chocolate mixture, sugar, vanilla and eggs in a large bowl with electric mixer on medium speed for 1 minute. Beat in flour and salt on low speed for 30 seconds, then on medium for 1 minute.

Spread half of the brownie mixture in pan. Spread cream cheese filling over the batter, then spread the rest of the brownie mix on top. Make sure that all the cream cheese is covered.

Bake 45-50 minutes, cool, cut, eat.