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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 32 |
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These are my mom's creation-kind of. The brownies are Marcia Adams's Very Best Brownies from her Heartland cookbook. The cream cheese filling is my mom's concoction. I like that the cream cheese layer doesn't overwhelm the brownies. Ingredients:
1 cup butter, melted |
2 cups sugar |
7 tablespoons cocoa (not quite 1/2 c) |
4 eggs |
1 cup flour |
1 teaspoon baking powder |
2 teaspoons vanilla |
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional) |
1 egg |
4 ounces cream cheese, softened |
2 tablespoons sugar |
2 tablespoons flour |
Directions:
1. Preheat oven to 350.
2. Combine butter, sugar, and cocoa in large mixing bowl.
3. Add eggs, one at a time. Blend after each addition.
4. Add remaining ingredients and mix until just combined.
5. In another bowl, combine ingredients for cream cheese layer. Mix until smooth.
6. In 9 x 13 greased baking dish, pour half of brownie batter. Smooth to even.
7. Spoon the cream cheese layer into the baking dish. This shouldn't be an easily spreadable layer-we just dollop and try to smooth it out for a more even distribution.
8. Use butter knife to slightly marble into bottom layer.
9. Top with remaining brownie mixture. Spread as evenly as you can, then tap pan lightly on counter to level batter.
10. Bake 20-25 minutes (some ovens require a full 30 to completely bake), until the top is firm to the touch. Baking too long will result in dry brownies.
11. Allow to stand 15 minutes before cutting.
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