I guess I am on a brownie kick lately. Who can blame me though? Brownies are delicious. After making these the other day, I thought I should make these cream cheese brownies. I made them for my bible study tonight but you don’t really need a reason. I guess that was more of an excuse. These are Nathan’s favorite brownies. I don’t make them very often though because they use like 50 gazillion bowls and I am a hand washer. I don’t stick bowls any larger than a cereal bowl in the dish washer. I wash them by hand. I know it’s weird but it’s the truth. They are definitely worth washing the 50 gazillion bowls though every once in a while because they are good for your soul.
Cream Cheese Brownies
4 (1-oz) unsweetened chocolate baking squares
4 (1-oz) semisweet chocolate baking squares (I used 1/2 c. chocolate chips)
1/3 c. butter
8 oz cream cheese
1/4 c. butter, softened
2 c. sugar, divided
6 large eggs, divided
1 t. vanilla
2 T. flour
1 1/2 c. semisweet chocolate chips, divided
2 t. vanilla
1 c. flour
1 t. baking powder
1 t. salt
Microwave the first three ingredients in a glass bowl in 30 second intervals, until it is all melted, stirring in between. Cool and set aside.
Beat the cream cheese and 1/4 c. butter at medium speed with an electric mixer (I just used a handheld one) until creamy. Gradually add 1/2 c. sugar, beating well. Add two eggs, one at a time, beating in between. Stir in one teaspoon of vanilla. Fold in two tablespoons of flour and 1/2 cup chocolate chips; set aside.
Beat remaining four eggs in a large bowl at medium speed. Gradually add remaining 1 1/2 cups of sugar, beating well. Add melted chocolate mixture and two teaspoons of vanilla; beat until blended.
Combine one cup of flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining one cup of chocolate chips.
Reserve some of the chocolate batter but spread a lot of it in a greased 13×9 inch pan. Pour the cream cheese mixture over the batter. Top with remaining chocolate batter and swirl mixture with a knife.
Bake at 325 degrees for 40-50 minutes. Cool and EAT!