Cream Cheese Brownies

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180C/350F.
  • You will need a square metal baking tin, 23 cm X 4 cm deep, greased and lined.
  • Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly.
  • Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate.
  • Add the flour and salt and beat until smooth.
  • Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices.
  • Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered.
  • Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center.
  • Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out.
  • NOTE: The yield number depends on how big or small you cut them.
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