Food You Can Eat: Cream Cheese Brownies

First things first:  I can’t believe I missed this recipe on my first pass through the collection.  It’s got everything:  chocolate, cream cheese, frosting.  I must have been in a fugue state when I passed it by earlier.  Anyway, this is a great recipe and one that is sure to be on the regular rotation.

A caveat before we get started:  Don’t be cheap with the chocolate chips for the frosting.  Most chocolate chips these days are loaded with other shit that makes them difficult to melt properly.  Get a good quality bag of chips, like Ghirardelli.

Here’s what you’ll need:

3 oz. Baker’s Chocolate

⅓ Cup Butter

4 Eggs

2 Cups Sugar

1 tsp. Vanilla

1 Cup Flour, sifted

1 Cup Pecans, chopped

8 oz. Cream Cheese, softened

12 oz. Chocolate Chips

2 Tbsp. Butter

Melt baker’s chocolate and butter in a saucepan over medium heat until smooth.  Remove from heat and set aside.  Grease and flour a 9” x 13” pan.

In a separate bowl, beat three eggs and slowly add 1 ½ cups of sugar. 

Add vanilla and chocolate mixture and mix well.  Stir in flour and nuts.  Pour batter into prepared pan.

In a separate bowl, beat cream cheese while adding remaining ½ cup of sugar in a steady stream.  Add remaining egg and beat until light and fluffy. 

Spread over top of brownie batter.

Bake in a 350-degree oven for 40-45 minutes.

To make frosting, melt chocolate chips and butter in a small saucepan over low heat until smooth.  When brownies are completely cool, spread frosting over the top.

Serve with a tall glass of milk and a syringe of insulin.