Gooey Butter Cake Brownies
- Ready In:
- 1hr 30mins
- 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
- 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.
This recipe is, and I cannot stress this enough, a hot mess. I’m no Mary Berry but I sure know my way around the kitchen AND I’m from St. Louis so I know a thing or two about gooey butter cake. And this ain’t it. For starters, I should’ve gone with my gut and used a 9x13 pan but since there were no other reviews I went with the recipe as written. Next, 20 minutes of oven time for the brownie layer meant that the edges were set but the middle was still essentially liquid so there was NO way to spread that cake layer on - it just sank in dollop by dollop as I added it. When it comes to baking the entire concoction, after 66 minutes of 350 degree convection, it was finally semi-set in the middle with totally browned edges. So basically the edges were a loss (super tough and overdone) and the middle was more custard-like, but that poor brownie layer had just been pummeled with all that oven time. The darn thing was sooooo thick in that 9x9 pan there was no way it was going to cook right. So....do what you may with this information. The taste was ok but it was pretty ugly to look at. I won’t make it again.
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