Cream Cheese Brownies

2014-09-15

I’m not a huge brownie fan, as evidenced by the lack of brownie posts on this site. My preference falls somewhere in the middle of the fudgey vs. cakey spectrum. I also like nuts in my brownies, especially walnuts. But an ingredient surplus combined with a magazine recipe led to this weekend’s dessert project, cream cheese brownies.

The recipe I used comes from the July/August 2014 issue of Cook’s Illustrated. This isn’t the first time the magazine has tackled this exact treat (they published a recipe in January 1999), but they somehow felt a need to recycle the topic and improve on it some more.

Cream Cheese Brownies

Making the cream cheese filling was easy. I incorporated the sour cream all at once, instead of tempering it gradually, and ended up with small lumps in the mixture. This didn’t affect the final product though. I made one small change to the batter, based on a discussion in the article. Instead of four ounces of unsweetened chocolate, I replaced half with bittersweet chocolate, reducing the sugar to 1 cup.

The marbling process is a bit fussy: you need to spread the batter and filling evenly, then microwave some of the batter, drop it over the base, then swirl them together. I needed the full 40 minutes of baking time.

Cream Cheese Brownies

All in all, this brownie turned out alright. Good balance of sweet and tangy, and the 2” serving size is just right. I wrapped each square individually with the foil used to line the pan, and now have a bag of them in the freezer, ready for whenever a brownie craving strikes.