Wednesday, October 5, 2011

Cream Cheese Brownies

This is my mother-in-law, Dotty's recipe.  It is one of Donald's favorites.  They are rich and sweet.  The pan makes 32 brownies.
  • 1 box Duncan Hines Family Size Creamy Fudge Brownies
  • ¼ C. water
  • ½ C. vegetable oil
  • 2 eggs
Cream Cheese mixture:
  • 8 oz. cream cheese, softened
  • 5 T. butter, softened
  • 2 eggs
  • 2 T. flour
  • 1 t. vanilla extract
  • 1/3 C. sugar
  • 3 T. butter
  • 2 T. Cocoa
  • 2 T. milk
  • 1 ½ C. powdered sugar
  • 1 t. vanilla extract
  1. Preheat oven to 350 degrees
  2. Spray a 13x9x2 baking pan with cooking spray
  3. Mix the cream cheese and the butter in a medium size bowl with a mixer
  4. Add the flour, sugar, eggs, and vanilla
  5. Beat until smooth and set aside
  6. In a large bowl, mix the brownie mix with the water, veggie oil, and eggs
  7. Beat until smooth
  8. Pour half of the brownie batter in the baking pan
  9. Pour the cream cheese mixture over the brownie mixture a spread until flat
  10. Spoon the remaining brownie batter on top of the cream cheese mixture and swirl the two together
  11. Bake for 35 – 40 minutes or until a toothpick is inserted and is removed clean
  12. While the brownies are cooling, whisk the ingredients for the icing in a small pot
  13. Heat until the icing has a creamy consistency and becomes shiny
  14. Pour the icing over the brownies and allow the icing to harden
  15. Cut into squares
Tips and Tricks:
  • If you are using a non-stick pan or a dark baking pan, the box recommends you reduce the temperature on the oven to 325 degrees.
  • Donald likes brownies with nuts, I add 1 C. of chopped walnuts to the brownie batter when I’m making these for him. 

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