Wednesday, January 9, 2008

Cream Cheese Brownies

I made this for refreshments at book club (that I hosted last night - nothing gets your house cleaner than having company!). They were really good, and the frosting was over the top, so I let people choose whether or not to put it on. My brownie box mix was too small (18.6 oz) and really thick (it only called for one egg), so it wouldn't fill in a 9x13. I had to use a 9x9 pan and bake it for 45 minutes. It was still really gooey, but sooooo good! I also forgot to add the flour to the cream cheese filling, but it turned out okay, the batter was just really thin. I also used vanilla extract NOT orange extract- that might have been a little too many competing flavors. There was extra frosting (since I used the smaller pan) and I tasted it alone - so decadent- like truffle filling!

Cream Cheese Brownies
What they looked like w/out the frosting
  • 1 (19.8 ounce) package fudge brownie mix
  • 1/2 cup vanilla or white chips
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons butter (no substitutes), softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon orange extract
  • 2 tablespoons butter
  • 1 ounce unsweetened chocolate
  • 1 ounce semisweet chocolate
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

  1. Prepare brownies according to package directions for cake-like brownies; fold in vanilla chips. Spread half of the batter in a greased 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract.
  2. Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. cut through batter with a knife to swirl. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out almost clean. Cool on a wire rack.
  3. For frosting, in a microwave-safe bowl, melt the butter and chocolate. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

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