Wednesday, January 23, 2019

Cream Cheese Brownies

January 31, 2018

* Cooking spray
* ½ cup butter, no substitutions
* 1-½ cups sugar
* 1 teaspoon vanilla extract
* 2 large egg whites
* 1 large egg
* 2/3 cup unsweetened cocoa (from the box–dry)
* ½ cup milk
* 1-½ cups all-purpose flour
* ½ teaspoon baking powder
* ¼ teaspoon salt


* 1 (8 oz.) cream cheese, softened (1/3 less fat)
* 1 Tablespoon cornstarch (no exceptions)
* 1 teaspoon vanilla extract
* 1 (14 oz.) can condensed milk
* 1 large egg

PREHEAT oven to 350 degrees.

Spray bottom of a 9 x 13 inch glass baking dish with cooking spray.

Prepare batter:

Place butter in a large bowl and beat with a mixer at medium speed until it’s fluffy.

Add sugar and 1 teaspoon vanilla, beat until well blended. (5 minutes or so)

Add egg whites and egg, one at a time. Beat well after each addition. Add cocoa and milk and beat well. Mixture may appear curdled, don’t worry, it’s okay.

Lightly spoon flour into measuring cup. Level with knife. Combine flour, baking powder, and salt. Stir with a whisk. Add to cocoa mixture, beat at low speed with mixer just until it’s blended. Spoon batter into prepared pan.

Prepare topping:

Place cream cheese in a large bowl, beat with a mixer at medium speed until smooth.

Gradually add cornstarch, vanilla, condensed milk, and egg. Beat until smooth. Spread evenly over batter in pan.

Bake for 35 minutes, checking after 30 minutes with a toothpick inserted into the center of the pan. When it comes out clean it’s done. Check often to avoid over-baking. Cool for 30 minutes before slicing.

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