Since I was old enough to have my own ideas about birthday cakes, this was mine... year after year!
I don't think there is a more perfect combination; a dense and fudgie brownie covered with a layer of cream cheese. Bite into one and you are sure to be forever hooked! Just trust me and try it!
Well, for the first time ever I cracked a glass baking dish! I completely forgot that my counter tops are solid marble and therefore freezing and if you put hot glass on a cold surface, what happens? Yup, you guessed it! It cracks, well mine shattered, luckily nobody was hurt, boy did the glass really fly!
Unfortunatly we couldn't eat the brownies, it was a bummer! Still, try the recipe, it's to die for!
1/2 cup butter, cut into pieces
4 ounces chocolate, coarsely chopped
1 1/4 cups sugar
1 ts vanilla
1/2 cup flour
Cream Cheese Layer:
8 ounces cream cheese, at room temperature
1/3 cup sugar
1 ts vanilla
Preheat oven to 325
Line your baking dish with aluminum foil across the bottom and up two opposite sides of the pan.
Melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract.
Add the eggs, one at a time, beating well (with a wooden spoon) after each addition.
Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute).
Remove 1/2 cup of the brownie batter and set it aside.
Place the remainder of the brownie batter evenly onto the bottom of the prepared pan.
Mix the cream cheese until smooth.
Add the sugar, vanilla, and egg and whisk just until creamy and smooth.
Spread the cream cheese filling evenly over the brownie layer.
Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling.
Then with a table knife or wooden skewer, swirl the two batters without mixing them.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown.
Remove from oven and place on a wire rack to cool.
Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). I never eat them before waiting! Because I am the epitome of patience wrapped up into one person, I mean really, who cannot wait. Really?
Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts to have nice sharp appearance when delivering these goodies to your neighbors and family.