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Inspired by Chocolatier Magazine, I’ve developed this recipe for spring!

 

creamy brownies

creamy brownies

 

Butter an 8×8 pan and preheat oven to 350 degrees.

Melt 4 oz bittersweet chocolate and 1 oz unsweetened chocolate in small bowl, cool to room temp

In medium bowl, using hand mixer, beat ½ cup unsalted butter.  Gradually add ½ cup white sugar and ¼ cup dark brown sugar until creamy.  Add 1 egg and mix until smooth, then add 2TBLS strong brewed coffee and blend together using hand mixer on low speed.

Mix in the cooled chocolate.  On low speed, mix in ½ cup flour, pinch of salt and ¼ teas cinnamon, mix only until combined.

In another bowl, using hand mixer with clean beaters, blend 6 oz softened cream cheese and ¼ cup granulated sugar until smooth.  Add 1 egg and ½ teas vanilla and mix until smooth.

Reserve ¾ cup chocolate batter and spread rest of batter in baking pan.  Spread cream cheese mixture over entire batter.  Spoon remaining chocolate batter on top of cream cheese mixture and use a knife to make a marbling effect throughout the batter.

Bake 40 min until almost done in center but still moist.  Let cool and then refrigerate for several hours. Cut into squares.

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