These are my mom's creation--kind of. The brownies are Marcia Adams's "Very Best Brownies" from her Heartland cookbook. The cream cheese filling is my mom's concoction. I like that the cream cheese layer doesn't overwhelm the brownies.
- 1 cup butter, melted
- 2 cups sugar
- 7 tablespoons cocoa (not quite 1/2 c)
- 4 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 1⁄2 cup chopped walnuts (optional) or 1⁄2 cup pecans (optional)
Cream Cheese Layer
- 1 egg
- 4 ounces cream cheese, softened
- 2 tablespoons sugar
- 2 tablespoons flour
- Preheat oven to 350.
- Combine butter, sugar, and cocoa in large mixing bowl.
- Add eggs, one at a time. Blend after each addition.
- Add remaining ingredients and mix until just combined.
- In another bowl, combine ingredients for cream cheese layer. Mix until smooth.
- In 9 x 13 greased baking dish, pour half of brownie batter. Smooth to even.
- Spoon the cream cheese layer into the baking dish. This shouldn't be an easily spreadable layer--we just dollop and try to smooth it out for a more even distribution.
- Use butter knife to slightly marble into bottom layer.
- Top with remaining brownie mixture. Spread as evenly as you can, then tap pan lightly on counter to level batter.
- Bake 20-25 minutes (some ovens require a full 30 to completely bake), until the top is firm to the touch. Baking too long will result in dry brownies.
- Allow to stand 15 minutes before cutting.