If we’re being honest, there is no reason to manipulate a brownie recipe. Brownies are quite possibly the best things to happen to baking since cherry pies.
This recipe came about one night when I wanted brownies real bad and nearly ruined the recipe. Now I know where the recipe went wrong, but in the moment, I was not going to argue with these delicious brownie sandwiches!
Yup, because the cream cheese fluff sinks to the middle of the brownie, it becomes a sort-of cake sandwich. Very little mess (I eat it with my hands), very big taste.
1 cup butter, melted
2 cup sugar
½ cup cocoa powder
2 tsp. vanilla
1 ½ cup flour
½ tsp. salt
¾ cup semi-sweet chocolate chips
Cream Cheese Filling
1 package cream cheese, softened
1 cup sugar
Preheat the oven to 350 degrees.
In a medium sized bowl, combine melted butter and sugar together while butter is still warm. Mix until grainy texture softens, and then add vanilla.
In another bowl, combine flour, cocoa powder and salt and mix until well-combined. Slowly add to wet mixture, stirring well. Add eggs, one at a time, stirring well to incorporate each egg thoroughly before adding the next.
Fold in chocolate chips.
For the cream cheese filling, I cannot stress enough that the cream cheese needs to be brought to room temperature slowly (as in, don’t put it in the microwave). While the butter in this recipe can be nuked, cream cheese cannot. It won’t smooth out, get that nice and runny texture. It’ll still cling to itself, like marshmallow fluff.
So, to make the filling, simply beat the warm cream cheese with sugar until light, fluffy and smooth. If the mixture isn’t running as well as you’d like, add milk until desired consistency is reached.
Pour the chocolate batter into a well-greased cake pan and smooth. Add the cream cheese mix to the top and swirl into the batter.
Put in the oven at 350 for 20-25 minutes.
Delicious dealings, friends.