CREAM CHEESE BROWNIES

Ingredients

• Brownies
• 10 tablespoons butter
• ½ cup semisweet chocolate chips
• ½ cup plus 1 ½ tablespoons cocoa powder
• ¾ cup brown sugar
• ¾ cup granulated sugar
• ½ teaspoon salt
• 2 giant eggs
• 1 teaspoon vanilla extract
• ⅔ cup flour
• 1 ½ tablespoons water
• Cream Cheese Mixture
• 8 oz. cream cheese
• ¼ cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Line a 11×7 inch baking dish with aluminum foil or parchment paper, leaving an overhang for effortless removal.
Melt the butter and the chocolate chips in the microwave at 1-minute intervals at 50% energy till melted and smooth. Stir in the cocoa powder till dissolved. Stir in the brown sugar, granulated sugar, salt, eggs, vanilla extract, and flour. Spread 3/4 of the batter in the organized pan.
Using a stand mixer or a hand mixer on medium speed, beat the cream cheese and sugar till creamy. Reduce the mixer pace to low and add the egg and vanilla extract, mixing till combined. Using an offset spatula, unfold the cream cheese combination over the brownie mixture.
Stir in 1 half tablespoons bloodless water to the last brownie mixture. Drop via rounded spoonfuls onto the cream cheese combination spacing them equally apart. Using a knife or chopstick, swirl the brownie combination into the cream cheese mixture, being cautious no longer to go too deep into the backside brownie combination or to over-swirl.
Bake for 35-40 minutes or till a toothpick inserted in the edges comes out pretty easy and a toothpick inserted in the core comes out barely gooey.

Notes

These truffles can be organized in a 8×8 or 9×9 inch pan as well.
Both herbal and Dutch cocoa work with this recipe.
Soften the cream cheese by way of casting off it from the fridge forty minutes prior to beginning this recipe.
Bring the eggs to room temperature.
Use a knife, shish kebab skewer, or chop stick to swirl the brownie combine into the cream cheese being cautious now not to go to deep into the backside brownie combination or over swirl.
Cool the muffins wholly earlier than cutting. If you do not thought chilled muffins than region them in the fridge earlier than reducing as it will make it easier.
I use a rocker fashion 14″ pizza cutter to reduce my cakes and it works wonderfully.
Store leftovers in an airtight container on the counter for up to two days. After that shop in the fridge for an extra 5 days.
Freeze for up to three months in a sturdy freezer container or a heavy obligation freezer bag.

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