Cream Cheese Brownies

Name: Cream Cheese Brownies
Yield: Makes Sixteen 2-inch Brownies
Ingredients: 4 ounces, cream cheese, cut into 8 pieces; 1/2 cup, sour cream; 2 tablespoons, sugar; 1 tablespoon, all-purpose flour; 2/3 cup (3 1/3 ounces), all-purpose flour; 1/2 teaspoon, baking powder; 1/2 teaspoon, salt; 4 ounces, unsweetened chocolate, chopped fine; 8 tablespoons, unsalted butter; 1 1/4 cups (8 3/4 ounces), sugar; 2 , large eggs; 1 teaspoon, vanilla extract

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By Sarah Mullins

Appears in Cook's Illustrated July/August 2014, America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

Brownies & Bars

Everyone loves a rich brownie. Tangy cheesecake is a slam dunk. It’s too bad that when they’re combined, you wind up with a cheesy center and watered-down chocolate.

SERVESMakes Sixteen 2-inch Brownies

TIME1¼ hours, plus 2 hours cooling

has video

WHY THIS RECIPE WORKS

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete. We use unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added li...

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