Cream Cheese Brownies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 411.7
- Total Fat: 25.1 g
- Cholesterol: 60.2 mg
- Sodium: 277.8 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 1.7 g
- Protein: 6.4 g
View full nutritional breakdown of Cream Cheese Brownies calories by ingredient
Introduction
Cream Cheese + Brownies = Mmmm...and Unhealthy!I found this recipe in an old Betty Crocker cookbook.
I make these each Christmas for my brother's girlfriend. It's a once a year kind of recipe (up there with cheesecake). Cream Cheese + Brownies = Mmmm...and Unhealthy!
I found this recipe in an old Betty Crocker cookbook.
I make these each Christmas for my brother's girlfriend. It's a once a year kind of recipe (up there with cheesecake).
Number of Servings: 24
Ingredients
-
Brownie Batter:
4 oz. unsweetened baking chocolate
1 c. hard margarine
2 c. sugar
2 tsp. vanilla extract
4 large eggs
1 1/2 c. white flour
1/2 tsp. salt
1 c. chopped walnuts
1/2 c. chopped walnuts, for garnish
Cream Cheese Filling:
2 - 8 oz. packages light cream cheese, room temprature
1/2 c. granulated sugar
2 tsp. vanilla extract
1 egg
1 tbsp. shortening for greasing pan, included in nutritional information
1 tub chocolate frosting, included in nutritional information.
Directions
Heat oven to 350 F. Grease bottom and sides of 13x9 inch pan with shortening. Set aside.
Melt the chocolate and margarine in a small saucepan. Set aside for use in brownie batter.
Prepare the cream cheese filling:
Beat the 2 pkgs of cream cheese, sugar, vanilla extract, and egg. Set aside.
Prepare the brownie batter:
In big bowl mix the chocolate/margarine mixture with the sugar, vanilla and eggs. Beat in the flour and salt. Scrape bowl, and mix again to ensure there are no lumps. Stir in the 1 c. walnuts.
To assemble:
Pour 1/2 of the brownie batter in the bottom of the prepared pan. Dallop the cream cheese filling all over the top, then spread out gently with a knife. Pour the remaining brownie batter over top and spread out.
Bake for 40-45 minutes, or until toothpick comes out somewhat clean (not gooey). You may need to add on more time depending the type of oven you have and the type of pan use.
Cool brownies in pan on top of a wire rack. Once cool, frost with frosting and top with the extra 1/2 c. walnuts. Cut into squares and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
Melt the chocolate and margarine in a small saucepan. Set aside for use in brownie batter.
Prepare the cream cheese filling:
Beat the 2 pkgs of cream cheese, sugar, vanilla extract, and egg. Set aside.
Prepare the brownie batter:
In big bowl mix the chocolate/margarine mixture with the sugar, vanilla and eggs. Beat in the flour and salt. Scrape bowl, and mix again to ensure there are no lumps. Stir in the 1 c. walnuts.
To assemble:
Pour 1/2 of the brownie batter in the bottom of the prepared pan. Dallop the cream cheese filling all over the top, then spread out gently with a knife. Pour the remaining brownie batter over top and spread out.
Bake for 40-45 minutes, or until toothpick comes out somewhat clean (not gooey). You may need to add on more time depending the type of oven you have and the type of pan use.
Cool brownies in pan on top of a wire rack. Once cool, frost with frosting and top with the extra 1/2 c. walnuts. Cut into squares and serve.
Number of Servings: 24
Recipe submitted by SparkPeople user AEROBICSAHOLIC.