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Cream Cheese Brownies

I hope you all are doing fine and started the week with a positive attitude 😊. For today's post ... recipe day! I don't think I have posted any dessert recipe yet, so for the first one, I would loooove to try this dessert, if ever you make these cream cheese brownies before I do, don't forget to share 😁.

Ingredients:

For the Brownie Layer

1/2 cup unsalted butter

150 g / 5.5 oz dark chocolate I used 70%

1 cup granulated sugar

2 large eggs room temperature

2 teaspoons vanilla

1/4 teaspoon salt

2/3 cup all purpose flour spooned & leveled

For the Cheesecake Layer

250 g / 8 oz brick style cream cheese softened to room temperature

1/3 cup granulated sugar

1 large egg room temperature

1/4 teaspoon salt

Instructions:

Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with aluminium foil and lightly grease. Set aside.

In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. Allow the mixture to cool for about 3-5 minutes then whisk in the sugar, eggs, vanilla and salt. Gently fold in the flour using a large wooden spoon or rubber spatula. Reserve about 1/2 cup batter, then pour the remaining batter into the bottom of your prepared pan.

To make the cheesecake layer in a large bowl using a hand-held or stand electric mixer beat the cream cheese on medium speed until fluffy. Add in sugar and egg and continue beating until no lumps remain.

Pour the cream cheese layer over the brownie layer. Using a tablespoon or teaspoon drop spoonfuls of the reserved brownie batter over top. Then using a thin knife trace swirls through the dollops of brownie batter.

Bake for about 30 minutes until the top is almost set. The edges may be just starting to pull away from the sides of the pan, but the center should still look slightly wet/ wobbly. Allow to cool fully to room temperature, then ideally wrap tightly and place in the fridge overnight.

When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares and serve.

*mouth watering* just from writing 😂.

If you're in France, I'm in Aix-en-Provence, maybe we can have a cup of 🍵 together while eating those brownies 😊.

Source & Photo: Justsotasty

 

Aujourd'hui c'est le jour où je commence à partager les recettes Picard (en quelque sorte je fais de la promo oui 😂). C'est aussi parce que mon compagnon y travaille et qu'à chaque fois on a la chance de goûter les plats Picard! Mais c'est toujours mieux quand c'est nous qui les préparons ces plats n'est-ce pas? 😊. Pour la première recette, rien de très compliquée, facile et gourmande 💜.

IngrĂŠdients:

Chez Picard

1 fondant au chocolat

Epicerie

300g de Cream cheese 100ml de crème liquide 50g de Sucre glace 3 cuillères à soupe de Nappage Caramel Noix de pÊcan

MatĂŠriel

Bol Fouet/Batteur Spatule Cure-dent ou baguette chinoise Four ou Four Micro-ondes

Etapes:

Suivre les indications pour cuire le fondant au chocolat Laisser le gâteau refroidir Fouetter le cream cheese et le sucre glace 3-4 minutes pour épaissir l’appareil Tailler le fondant en rectagle puis une fois qu’il est bien refroidi (sinon le cream cheese va fondre), tartiner avec la crème Pour la déco, faire couler la sauce caramel et dessiner des jolis tourbillons avec un cure-dent. Laisser au frigo pendant au moins deux heures avant de le couper et le servir.

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Cream Cheese Brownies

I hope you all are doing fine and started the week with a positive attitude 😊. For today's post ... recipe day! I don't think I have posted any dessert recipe yet, so for the first one, I would loooove to try this dessert, if ever you make these cream cheese brownies before I do, don't forget to share 😁.

Ingredients:

For the Brownie Layer

1/2 cup unsalted butter

150 g / 5.5 oz dark chocolate I used 70%

1 cup granulated sugar

2 large eggs room temperature

2 teaspoons vanilla

1/4 teaspoon salt

2/3 cup all purpose flour spooned & leveled

For the Cheesecake Layer

250 g / 8 oz brick style cream cheese softened to room temperature

1/3 cup granulated sugar

1 large egg room temperature

1/4 teaspoon salt

Instructions:

Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with aluminium foil and lightly grease. Set aside.

In a large microwave safe bowl melt together the butter and dark chocolate in short 30 second bursts, stirring between each until entirely melted together. Allow the mixture to cool for about 3-5 minutes then whisk in the sugar, eggs, vanilla and salt. Gently fold in the flour using a large wooden spoon or rubber spatula. Reserve about 1/2 cup batter, then pour the remaining batter into the bottom of your prepared pan.

To make the cheesecake layer in a large bowl using a hand-held or stand electric mixer beat the cream cheese on medium speed until fluffy. Add in sugar and egg and continue beating until no lumps remain.

Pour the cream cheese layer over the brownie layer. Using a tablespoon or teaspoon drop spoonfuls of the reserved brownie batter over top. Then using a thin knife trace swirls through the dollops of brownie batter.

Bake for about 30 minutes until the top is almost set. The edges may be just starting to pull away from the sides of the pan, but the center should still look slightly wet/ wobbly. Allow to cool fully to room temperature, then ideally wrap tightly and place in the fridge overnight.

When ready to serve remove from the fridge and lift the brownies out of the pan using the overhang from the aluminium foil. Cut into squares and serve.

*mouth watering* just from writing 😂.

If you're in France, I'm in Aix-en-Provence, maybe we can have a cup of 🍵 together while eating those brownies 😊.

Source & Photo: Justsotasty

 

Aujourd'hui c'est le jour où je commence à partager les recettes Picard (en quelque sorte je fais de la promo oui 😂). C'est aussi parce que mon compagnon y travaille et qu'à chaque fois on a la chance de goûter les plats Picard! Mais c'est toujours mieux quand c'est nous qui les préparons ces plats n'est-ce pas? 😊. Pour la première recette, rien de très compliquée, facile et gourmande 💜.

IngrĂŠdients:

Chez Picard

1 fondant au chocolat

Epicerie

300g de Cream cheese 100ml de crème liquide 50g de Sucre glace 3 cuillères à soupe de Nappage Caramel Noix de pÊcan

MatĂŠriel

Bol Fouet/Batteur Spatule Cure-dent ou baguette chinoise Four ou Four Micro-ondes

Etapes:

Suivre les indications pour cuire le fondant au chocolat Laisser le gâteau refroidir Fouetter le cream cheese et le sucre glace 3-4 minutes pour épaissir l’appareil Tailler le fondant en rectagle puis une fois qu’il est bien refroidi (sinon le cream cheese va fondre), tartiner avec la crème Pour la déco, faire couler la sauce caramel et dessiner des jolis tourbillons avec un cure-dent. Laisser au frigo pendant au moins deux heures avant de le couper et le servir.

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