Shelly's Recipe

Bourbon Cream Cheese Brownies

Category: Brownies/Blondies

For the brownies:
4 ounces dark chocolate*
3/4 cup unsalted butter
1 & 1/4 cups granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt

For the cream cheese swirl:
8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 cup bourbon
1 large egg
To make the brownies:

Preheat oven to 350. Lightly grease a 9-inch square baking pan. Line pan with parchment paper so that the paper overhangs a couple of inches on each side. Lightly grease paper.

Place chocolate and butter in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside.

Combine brown sugar and sugar in a large bowl. Add chocolate and mix to combine. Add eggs, one at a time, mixing until blended after each addition. Mix in vanilla.

Add flour and salt. Mix just until combined.

Spread half of the batter in prepared pan.

To make the cream cheese swirl:

Using an electric mixer on medium speed, beat cream cheese until smooth. Add sugar and flour, and mix until well-blended. Mix in bourbon and egg.

Pour cream cheese mixture over brownie batter in pan. Top with remaining brownie batter. Use a thin knife to swirl the layers together.

Bake 40 to 45 minutes, or until a pick inserted into the center comes out with moist crumbs.

Cool completely in pan on a wire rack. Then, use the parchment paper to lift the brownies from the pan onto a cutting board. Cut into squares.

Notes:
*I used a combination of Divine 85% and 70% chocolate.