Prep 25 mins
Cook 30 mins
The most perfect brownie recipe I have ever made. They're soft, yet sturdy and the perfect amount of chocolate- not to sweet or rich... just right. And, wonderful presentation, too! I would be proud to serve these to company any day!! One warning, the pan size specified is uncommon and not one that I own. I use a 15 1/2 x 10 1/2 pan and bake them for 35-40 minutes. They are done when set in the middle- do not let get brown on top.
- 8 ounces cream cheese, softened
- 2 1⁄3 cups sugar, divided
- 3 eggs
- 1⁄2 cup butter
- 3⁄4 cup water
- 2⁄3 cup cocoa powder
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1⁄2 cup sour cream
- 1 cup milk chocolate chips
- Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
- Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
- In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
- Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
- Sprinkle chocolate chips evenly over the top.
- Bake at 375 for 20-25 minutes or until the center is set.
I baked these brownies this morning and may I say that the brownies are "to die for." Very moist and cake-like. I did however forget the chocolate chips, Duh to me. I used a 16" by 10" pan and baked for 30 minutes. I got 40 brownies from this size pan. One thing I did was to put small dollups everywhere so that the cream cheese was everywhere. Even the on the edges and corners. You gotta have the cream cheese mixture in every sinful bite. Thank you Munchkin Mama for posting the recipe.
Wow, there is so much wrong with this recipe. But with some adjustments, the recipe could be much better.<br/><br/>Like SaffronMeSilly suggested, double the cream cheese mixture (16 oz cream cheese, 2/3 C sugar, 2 eggs). There isn't enough in the recipe to do a 13" x 9" pan of brownie batter justice.<br/><br/>When it comes to mixing the ingredients, do NOT mix the sugar with the flour and then add the eggs and chocolate mixture. Use the traditional mixing method for brownies. First, mix the 2 eggs with the sugar. Allow the chocolate mixture to cool a little, then gradually add the chocolate mixture to the sugar mixture, stirring to prevent the eggs from cooking. Mix in the vanilla and sour cream.<br/><br/>In a separate bowl, sift/mix/whisk together the flour, baking soda, and salt. Gradually stir this flour mixture into the mixture of sugar/eggs/chocolate.<br/><br/>One other suggestion: soften up your cream cheese and beat it a little bit. Add the egg before the sugar.
I made these for my mother-in-law for mother's day. She liked them, father-in-law loved them, hubby and I thought they were ok. I thought they would have been better with a little more cream cheese or a little less brownie, as the edges that didn't get cream cheese on top were kind of dry and spongy. Otherwise a good recipe.