does any one know how to make cream cheese brownies?

Answer 1

yep, take your pick...

Marbled Cream Cheese Brownies
6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
2 packages (8 ounces each) cream cheese, softened
2 cups granulated sugar, divided
4 large eggs, at room temperature, divided
1 Tbs vanilla extract, divided
1 cup (2 sticks) butter, softened
1 cup all-purpose flour
1/4 tsp salt
1 Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the long sides of the pan. Lightly butter the bottom and sides of foil-lined pan.
2 Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool to room temperature.
3 Beat together cream cheese and 1/3 cup sugar in large bowl until smooth, using electric mixer at medium speed. Beat in 1 egg and 1 teaspoon vanilla.
4 Beat butter and remaining sugar in large bowl until combined, using electric mixer at medium speed. Beat in remaining 3 eggs, one at a time, beating well after each addition. Beat in melted chocolate and remaining vanilla. Beat in flour and salt just until combined, using low speed.
5 Remove 1 cup batter and set aside. Spread remaining batter in prepared pan. Spread cream cheese mixture evenly over the batter. Spoon reserved chocolate batter over cream cheese mixture. Pull a knife through layers with a slight lifting motion, in a zigzag pattern to create marbleized pattern.
6 Bake for 30 to 40 minutes or until a toothpick inserted 2 inches away from the center comes out with a few moist crumbs clinging to it. Cool in pan on a wire rack. When completely cooled, using the two ends of the foil as handles, lift the brownies out of the pan. Cut into squares.
Servings: 18

Raspberry Cheesecake Brownies
For brownie batter
4 oz fine-quality bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 tsp vanilla
3/4 tsp salt
3/4 cup all-purpose flour
For cheesecake topping
8 oz cream cheese, softened
2/3 cup sugar
2 tsp fresh lemon juice
1 large egg
1/2 tsp vanilla
1/4 tsp salt
2 Tbs all-purpose flour
1 1/2 cups raspberries
1 Tbs sugar
confectioners' sugar for sprinkling brownies, if desired
1 Preheat the oven to 350°F. and butter and flour a 13- by 9-inch baking pan.
2 Make brownie bar:
3 In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.
4 Make cheesecake topping:
5 In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter.
6 Scatter raspberries over topping and sprinkle with sugar.
7 Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.
8 Cut brownies into bars and sprinkle with confectioners' sugar.
9 Serve brownies cold or at room temperature.
Yield: 24

Chocolate Cheesecake Brownies
Brownie Base:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
3 large eggs, at room temperature
1 tsp vanilla extract
1/2 tsp salt
1 tsp instant espresso powder
1/3 cup all-purpose flour
Cheesecake Topping:
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
2 Tbs unsalted butter, softened
2 large eggs, at room temperature
3 Tbs heavy cream or whole milk
1 Tbs all-purpose flour
1 tsp vanilla extract
1/4 tsp almond extract
1 bar (1.5 ounces) Godiva Dark Chocolate, chopped
1 Make the brownie base: Preheat oven to 325°F. Line a 9-inch square baking pan with aluminum foil and spray foil with nonstick cooking spray.
2 Place chocolate in microwave-safe bowl. Microwave on high (100% power) for 1 minute. Stir. Microwave 15 seconds more or until chocolate is softened. Stir until smooth and let cool.
3 Beat sugar and butter in a large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and salt.
4 Stir in melted chocolate, espresso powder and flour. Spread batter in prepared pan.
5 Make the cheesecake topping: Beat cream cheese, sugar and butter in large bowl until creamy and smooth, using electric mixer at medium speed. Add eggs, cream and flour, beating just until combined. Add the vanilla and almond extracts. Pour cheesecake mixture over the chocolate layer.
6 Place chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth.
7 Drizzle melted chocolate over the cheesecake layer. With the tip of a sharp knife, swirl melted chocolate. Drop pan on counter to burst any air bubbles in the cheesecake layer.
8 Bake for 35 to 40 minutes or until the cheesecake layer is set. Cool completely on a wire rack. Then chill several hours or overnight before cutting into 2-inch squares. Store refrigerated in an airtight container for 2 to 4 days or freeze up to 3 weeks.
Yield: About sixteen 2-inch brownies

Answer 2

CREAM CHEESE BROWNIES:

**Cream cheese layer**
4 ounces cream cheese, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla
2 tablespoons sugar
1 tablespoon flour

**Brownie layer **
5 tablespoons sweet butter
5 ounces semisweet chocolate or bittersweet chocolate
2 eggs, at room temperature
3/4 cup sugar
1/2 cup flour
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2-1 cup semi-sweet chocolate chips
1/2 cup coarsely chopped nuts

1. Preheat the oven to 325 degrees F.
2. Lightly grease a square 8X8 inch pan.
3. To make the cream cheese layer, put the cream cheese in a mixer bowl and mix with the paddle attachment until it's smooth.
4. Add the rest of the cream cheese layer ingredients, beating well and scraping down and of the batter that dares try to escape up the sides of the bowl.
5. To make the brownie layer, melt the butter and the chocolate together until smoothly melted.
6. Put aside and let come to room temperature.
7. In a separate bowl from the cream cheese mixture, mix the eggs and the sugar until it's thick and a gorgeous lemon color.
8.
9. Add the chocolate mixture and mix well until combined.
10. Again, scrape down the sides of the bowl.
11. Add the flour, vanilla, baking powder, salt and the chocolate chips, mix well until combined.
12. Pour half the chocolate mixture into the prepared pan.
13. Dollop the cream cheese mixture over that. Don't worry if it doesn't cover the chocolate. It won't.
14. Add the remaining chocolate mixture.
15. Take a knife and gently draw it through the batters, from left to right and from top to bottom, making a checkerboard pattern.
16. Don't allow the mixtures to combine, be careful.
17. Sprinkle with the nuts.
18. Bake in the oven until the sides, but not the tops, begin to brown, about 25 to 30 minutes.
19. Don't wait until a tester comes out clean, if you do then you have overbaked and basically murdered the brownies.
20. Set aside to cool for about 10 minutes, cut into 12 or 16 brownies, cover and refrigerate.

Answer 3

Mrs. Field Cheesecake Brownie Cups

Brownie Base:
2 C. Sugar
1 1/4 C. of Flour
1/4 tsp. Salt
6 Tbsp. Cocoa
4 Beaten Eggs
3/4 C. Vegetable Oil
1 tsp. Vanilla
Paper Cupcake Liners

Preheat oven to 350ºF. Mix above ingredients together until smooth. Reserve 1/2 cup of brownie batter for topping cream cheese mixture. Fill cupcake cups 1/2 full of brownie mixture.

Cream Cheese Filling:
3 Tbsp. Butter Softened
2 - 3oz Package Cream Cheese Softened
1/3 C Sugar
2 Tbsp. Flour
1 tsp. Vanilla

Mix all ingredients and blend well, spoon cream cheese mix over brownie batter until ¾ full. Top with scant tsp. of brownie batter. Place in a preheated oven for 20-25 minutes.

--copykat.com

Answer 4

You can find the recipe online... but I recommend making cupcakes instead! Mmmmmmm!

Check out this recipe...

BLACK BOTTOM CUPCAKES

INGREDIENTS

* 1 (8 ounce) package cream cheese, softened
* 1 egg
* 1/3 cup white sugar
* 1/8 teaspoon salt
* 1 cup miniature semisweet chocolate chips
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup water
* 1/3 cup vegetable oil
* 1 tablespoon cider vinegar
* 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter.

4. Top with a dollop of the cream cheese mixture.

5. Bake in preheated oven for 25 to 30 minutes.

Answer 5

INGREDIENTS * 1 (19.8 ounce) package fudge brownie mix * 1/2 cup vanilla or white chips * FILLING: * 1 (3 ounce) package cream cheese, softened * 2 tablespoons butter (no substitutes), softened * 1/4 cup sugar * 1 egg * 1 tablespoon all-purpose flour * 1/2 teaspoon orange extract * FROSTING: * 2 tablespoons butter * 1 ounce unsweetened chocolate * 1 ounce semisweet chocolate * 1 cup confectioners' sugar * 2 tablespoons milk DIRECTIONS 1. Prepare brownies according to package directions for cake-like brownies; fold in vanilla chips. Spread half of the batter in a greased 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract. 2. Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. cut through batter with a knife to swirl. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out almost clean. Cool on a wire rack. 3. For frosting, in a microwave-safe bowl, melt the butter and chocolate. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

Answer 6

yep.. here you go!

CREAM CHEESE BROWNIES

1 pkg. brownie mix
6 oz. cream cheese
5 tbsp. butter
1/3 c. sugar
5 eggs
2 tbsp. flour
3/4 tsp. vanilla
2 tbsp. water

Bake at 350 degrees for 25 minutes.
Cream cheese mix, soften cream cheese, butter, sugar, 2 eggs, flour, vanilla. Beat until smooth.

Brownie mix, mix according to direction on package using 3 eggs.

Spoon half of mix in pan. Top with cream cheese, add other half and swirl through with spoon.

Answer 7

yes