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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
1/2 cup firmly packed light brown sugar
1 3/4 cups granulated sugar, divided
4 large eggs, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 (8-oz.) package cream cheese, softened
2 tablespoons all-purpose flour
1/4 cup bourbon
Preheat oven to 350. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.
Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.
Variation: Peppermint Bourbon-Cream Cheese Brownies - Mix some crushed peppermint candy in with the cream cheese layer and continue as directed.
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BOURBON-CREAM CHEESE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
1/2 cup firmly packed light brown sugar
1 3/4 cups granulated sugar, divided
4 large eggs, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 (8-oz.) package cream cheese, softened
2 tablespoons all-purpose flour
1/4 cup bourbon
Preheat oven to 350. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.
Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining 1 egg, beating until blended.
Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.
Variation: Peppermint Bourbon-Cream Cheese Brownies - Mix some crushed peppermint candy in with the cream cheese layer and continue as directed.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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