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Print This Brownie Recipe With Cream Cheese

Brownie Recipe With Cream Cheese

Here is a cookie that every cheesecake lover will love.
Do you like cheesecake?
Try this delicious brownie recipe with cream cheese. The main component in this brownie with cream cheese, is the soft and spreadable cheese with a slightly tangy flavor. It should have a 33% butterfat content so that the texture will be wonderfully smooth and creamy. The one thing you do need to keep in mind is that cream cheese needs to be at room temperature before it is beaten so it will be nice and smooth, with no lumps.

1/3 cup all-purpose flour
1 cup water
4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter
2 -1/2 cups sugar
divided 5 eggs, divided
1-1/4 cups flour, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Brownie With Cream Cheese Directions

HEAT oven to 350°F.

LINE a 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with non stick vegetable spray.

Microwave chocolate and butter in large microwaveable bowl on high until butter is melted. (takes about 2 minutes)

Continue to stir until chocolate is completely melted. Add 2 cups sugar stirring until well blended. Add 4 eggs; mixing well. Stir in 1 cup flour until well blended and spread into prepared pan.

In a separate bowl mix the cream cheese and remaining sugar, egg and flour, whisk until well blended. Spoon over brownie batter, run a knife through the batter to swirl.

Bake brownie with cream cheese in preheated oven for 35 to 40 min. or until toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies with cream cheese from pan before cutting to serve.

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Deerlake Cookies to Share Coffee Cup

Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!


Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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