Here are the ingredients:
Oil, Sugar, eggs, vanilla, flour, baking powder, salt, baking cocoa, cream cheese, butter, milk.
First up we'll make the cream cheese filling (because if you make the brownie batter first it'll stiffen up quite a bit as it rests for you to make the filling!)
Take 1 of the eggs, softened cream cheese (just at room temperature), butter, sugar, flour, vanilla & milk - all in the quantities listed for the filling.
Blend it up!
Now just set that aside for a minute while we make our brownies.
Mix the first 4 brownie ingredients in a mixer.
In a separate bowl whisk together the next 4 ingredients.
Carefully pour that into the mixing bowl. Remember that cocoa takes a little effort to incorporate so you might want to drape a kitchen towel around the mixer bowl to avoid a dust cloud of cocoa!
So now your batter & filling are both ready to dance a little dance & make a little magic! Pour half the brownie batter into a greased 9x13 pan. Top with all of the cream cheese filling.
Plop the rest of the brownie batter over the top of the cream cheese. Don't worry too much about getting it perfect - just try to be mostly even.
Grab a butter knife & drag it slowly back & forth to create swirls - but don't go too deep - you don't want to get into the bottom batter - jut the top 2 layers.
Bake at 325 for 50-55 minutes or until a 'done-checker' comes out clean. As you can tell by this picture I used a butter knife today (rather than a tooth pick that would have avoided making a big crack in the top! Oh well...)
Ta da!! Now just let them cool for a bit then cut in to squares!
Yummm.... Ah. Good stuff! Cakey, decadent looking brownies that aren't super rich. Just the perfect amount of sweet to satisfy a craving - and not too much sweet so that you can only eat an inch before needing to be done!! LOL You can eat a big one of these!
DIG IN!
Oil, Sugar, eggs, vanilla, flour, baking powder, salt, baking cocoa, cream cheese, butter, milk.
First up we'll make the cream cheese filling (because if you make the brownie batter first it'll stiffen up quite a bit as it rests for you to make the filling!)
Take 1 of the eggs, softened cream cheese (just at room temperature), butter, sugar, flour, vanilla & milk - all in the quantities listed for the filling.
Blend it up!
Now just set that aside for a minute while we make our brownies.
Mix the first 4 brownie ingredients in a mixer.
In a separate bowl whisk together the next 4 ingredients.
Carefully pour that into the mixing bowl. Remember that cocoa takes a little effort to incorporate so you might want to drape a kitchen towel around the mixer bowl to avoid a dust cloud of cocoa!
So now your batter & filling are both ready to dance a little dance & make a little magic! Pour half the brownie batter into a greased 9x13 pan. Top with all of the cream cheese filling.
Plop the rest of the brownie batter over the top of the cream cheese. Don't worry too much about getting it perfect - just try to be mostly even.
Grab a butter knife & drag it slowly back & forth to create swirls - but don't go too deep - you don't want to get into the bottom batter - jut the top 2 layers.
Bake at 325 for 50-55 minutes or until a 'done-checker' comes out clean. As you can tell by this picture I used a butter knife today (rather than a tooth pick that would have avoided making a big crack in the top! Oh well...)
Ta da!! Now just let them cool for a bit then cut in to squares!
Yummm.... Ah. Good stuff! Cakey, decadent looking brownies that aren't super rich. Just the perfect amount of sweet to satisfy a craving - and not too much sweet so that you can only eat an inch before needing to be done!! LOL You can eat a big one of these!
DIG IN!
Cream Cheese Brownies:
Brownies:
1 cup canola oil
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened baking cocoa
Cream cheese filing:
1 8-oz package cream cheese, at room temperature
5 TBsp butter or margarine
1 egg
1/2 cup sugar, heaped
2 TBsp flour, heaped
1 tsp vanilla
2 TBsp milk
Blend all ingredients for the filling in a mixing bowl until smooth. Set aside.
In a mixing bowl, blend first 4 ingredients for the brownies. in a separate bowl whisk together remaining 4 brownie ingredients. Add dry ingredients to the wet batter & blend thoroughly.
Pour half the brownie batter into a greased 9x13 pan. Top with all the cream cheese filling. Top with remaining brownie batter. Using a butter knife, slowly drag left to right to create swirls.
Bake at 325 for 50-55 minutes.
Brownies:
1 cup canola oil
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened baking cocoa
Cream cheese filing:
1 8-oz package cream cheese, at room temperature
5 TBsp butter or margarine
1 egg
1/2 cup sugar, heaped
2 TBsp flour, heaped
1 tsp vanilla
2 TBsp milk
Blend all ingredients for the filling in a mixing bowl until smooth. Set aside.
In a mixing bowl, blend first 4 ingredients for the brownies. in a separate bowl whisk together remaining 4 brownie ingredients. Add dry ingredients to the wet batter & blend thoroughly.
Pour half the brownie batter into a greased 9x13 pan. Top with all the cream cheese filling. Top with remaining brownie batter. Using a butter knife, slowly drag left to right to create swirls.
Bake at 325 for 50-55 minutes.
Just made these last night and they are heaven! I'm just curious how tall your brownies were once they were cut? Mine are like 1.5 inches tall, but in your picture they seem shorter.
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