Cream Cheese Brownies

"This recipe comes from a tiny recipe book I've had for years after inheriting it from my mum. I have given the recipe in double quantity because I don't believe in half measures for anything yummy....... TIP: use the spreadable cream cheese, as the normal one never seems to go creamy enough"
 
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Ready In:
1hr
Ingredients:
9
Yields:
12-20 squares
Serves:
12-20
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ingredients

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directions

  • Grease and line with baking paper extending over sides a bit - a lamington size tin.
  • Melt the chocolate butter and brown sugar over a VERY low heat, then allow to cool a bit and whisk in the eggs one at a time.
  • Fold in the sifted together flour, soda and cocoa and pour in to the prepared tin.
  • Beat the cheese and caster sugar together till creamy, you will probably need to use a electric beater here unless you are a glutton for punishment, as its hard work by hand! Spoon in blobs on to the mixture in the tin, and swirl round a bit with a knife in random spots.
  • Bake at 180 degrees for about 45 minutes. This can depend a bit on your oven, but don't try to hurry it by turning your oven up too much or the texture will be a bit tough.
  • This mix has a soft fudgy texture and when cooked, will have a firm top, but a few crumbs will stick when tested with a skewer.
  • Leave in tin and chill overnight, but do loosen the sides a bit with a knife first.
  • Lift out of tin using the paper, onto a flat surface, and cut into squares, dipping knife in HOT water after each cut and wiping on paper towel.
  • ENJOY -- and remember that old adage, any chocolate eaten standing up, has no calories.

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RECIPE SUBMITTED BY

I live in Cockatoo Victoria Astralia, have a passion for English food, in fact have a passion for anything English. I quilt, read, garden and shop oh and - of course - am a chocaholic..........
 
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