Cream Cheese Brownies

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Even though I made the brownie recipe from scratch, I’m kind of feeling lazy and if you are pressed for time, I recommend you use any brownie cake mix of your choice. I use the Duncan Hines  chewy fudge brownie mix because the instructions allows you to use a healthier option by replacing oil with applesauce. I hope to post an actual homemade brownie recipe one day but this will have to suffice for now 😉

You will need:

  1. 1 box of Duncan Hines Chewy Fudge Brownie Mix
  2. 3 large  eggs
  3.  8 oz container of reduced fat cream cheese at room temperature
  4.  1/2 cup of sugar
  5. 1 tbsp of pure vanilla extract
  6.  1/4 tsp of salt

PREHEAT oven to 350°F for glass or metal pans, 325°F for dark or non-stick pans. GREASE bottom of pan with shortening or cooking spray. EMPTY brownie mix,2 egg(s), applesauce, and water in large bowl. STIR until well blended (about 50 strokes). Remove  1/2 cup of brownie mixture and set aside. Spread the rest in a greased pan.

With an electric table or hand mixer, whisk cream cheese till light a fluffy. Add 1 egg and sugar and continue beating. Add vanilla and salt and mix till well combined. DO NOT over-mix.  Spread cream cheese mixture over the brownie mixture. 

Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect. Bake for 25 to 30 minutes depending on the pan size. Brownies are done when toothpick inserted 1 inch from edge of pan comes out clean.  Allow the brownies to come to cool at room temperature.Cover and  refrigerate for a couple hours till overnight until they are firm enough to cut into squares. Once chilled, use a sharp knife to cut into 1inch squares. These brownies can be stored in the refrigerator for a couple days.

Yields 16 – 2 inch (5 cm) brownies



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