Gooey Butter Cake Brownies
Ready In: 1 hr 30 mins
Serves: 8-12
Ingredients
- fudge brownie mix, plus ingredients listed on package
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons whole milk
- 2 tablespoons sour cream
- 1⁄2 cup unsalted butter, room temperature
- 1⁄2 cup granulated sugar
- 4 large eggs, divided
- 8 ounces cream cheese, room temperature
- 2 1⁄4 cups confectioners' sugar, plus more for dusting on top
- 1 tablespoon lemon juice
Directions
- Equipment:
- 9x9 baking dish.
- Stand mixer.
- Preheat oven to 350 degrees F. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
- Prepare fudge brownie batter according to package instructions and bake for 20 minutes. In a medium bowl, whisk to combine flour, baking powder and salt. In a separate bowl or measuring cup, whisk to combine milk and sour cream.
- To make the butter cake batter, in the bowl of a stand mixer with paddle attachment, beat to combine butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes. Add 2 eggs, one at a time, and beat until combined. Reduce speed to low and add flour and milk in 3 additions, beginning and ending with the flour; set batter aside.
- To make gooey topping, beat the cream cheese until smooth, then beat in 2 eggs, confectioner’s sugar and lemon juice until smooth and well combined.
- Spoon the butter cake batter onto the brownie and use a small offset spatula to spread evenly over the brownies. Pour gooey topping over the batter and smooth into an even layer. Bake for 45-50 minutes until topping baked through but still soft when tested with a cake tester or toothpick.
- Let cool, then dust top with confectioner’s sugar. Cut into squares to serve.
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