All content copyright Katrina Hall 2008 through 2018

Monday, August 4, 2008

ooey gooey cheesecake brownies

I haven't made these brownies in years - but had a request for them yesterday, sooooo , here they are. They come out of the oven somewhat soft, and definitely gooey, but firm up as they cool. Since I'm not a die hard chocolate fanatic, I really like the cheesecake part - too much chocolate is too much for me.
To make:
1 rectangular cake pan, greased
Preheat oven to 350F.
You will need:
8 oz box ( I used Baker's) semi-sweet chocolate squares
10 T. unsalted butter
1 8 oz. package cream cheese
2 cups sugar, divided ( see recipe)
6 eggs
1 cup King Arthur all purpose flour, plus 2 T. for the cream cheese mixture
3 t. good vanilla
1 t. baking powder
1/2 t. salt
Melt chocolate and 6 T. butter in a saucepan, set aside when melted.
Mix cream cheese in mixer bowl with 4 T. soft butter until blended well. Slowly add 1/2 cup sugar, then 2 eggs, 2 heaping T. flour, and a teaspoon of vanilla. When mixed well, scoop into a bowl and set aside.
Clean bowl. Then add 4 eggs and 1 1/2 cups sugar and beat until light. Add the baking powder, salt, and 1 cup flour and mix. Blend in the chocolate mixture, the remaining 2 t. vanilla.
Spread all but a cup of the chocolate mixture in the pan, then cover with the cream cheese mixture. Drizzle the cup of chocolate batter all over the top. Take a skewer and swirl top in circles and squiggles.
Bake for 35 minutes, remove pan from oven to a cooling rack. Cool a good half hour or hour, if you want it firmer. Cut into squares and serve.


Barb said...

Oh Kat, you are killing me! I do love chocolate, but I think the photo alone added 5 pounds to each hip! Those look soooo delicious (I'm at a severe risk of repeating myself in every comment I leave you. I could just say "Please refer to my last Comment" because everything you make makes me drool!) Whoever requested those cheesecake brownies is very lucky, indeed!

katrina said...

Hey Barb - you are too funny! I'm delighted you enjoy the recipes ! And I feel like I'VE gained five pounds just eating a half a cheesecake brownie - ouf! Delicious, but filling, in a nice, warm and cozy way. Thanks so much!

Faithy said...

Kat, these have ALL my major food groups...chocolate and cheesecake. I need nothing more. This is definately on my holiday baking list (I wish I could make it more often butttttt, the butt.)

Way to go, kid!


katrina said...

Hey Faith! I dunno, a diet of chocolate and cheesecake would drive me bananas , but once in a blue moon, these were awesome. At least I know what to give you for Christmas (birthday?)....good to see you and thanks for coming by!

Jodie said...

Please clarify 'rectangular cake pan'--do you mean a 9 x 13 size pan?

Thanks! jodie

katrina said...

Yes, Jodie - sorry for the confusion! My pan measures 9 x 14, for some reason, but 9 x 13 sounds right.

Anonymous said...

Just stumbled across this after Googling. At what temperature should these bake, the worse thing you can do is overcook brownies!


katrina said...

Hi Anon - just above ingredient list it says 350F - I thought I'd forgotten to put that very important detail in! And you are so right - it took me years to learn not to overcook the brownies. They do firm up as they cool.

Thanks for stopping by!

Anonymous said...

Are they supposed to be extra watery?...I followed the recipie 100% and put them in a 350 degree oven for 35 minutes but they didnt seem to have a firm center.

katrina said...

Hmmm, Anon: no - they are not supposed to be "watery". Gooey, yes, and they do firm up as they cool. I would check your oven temperature? Oven temps vary widely! I doubt the kid of cream cheese would affect it so much. I'm sorry that happened and would hope adding extra baking time would solve that problem. What a disappointment for you!

katrina said...

"kind" of cream cheese, not "kid"!