Side Pannel
Bourbon Cream Cheese Brownies
Bourbon Cream Cheese Brownies
- Recipe Submitted by maryjosh on 06/18/2019
Ingredients List
- FOR THE BROWNIES:
- 4 ounces dark chocolate*
- 3/4 cup unsalted butter
- 1 & 1/4 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- FOR THE CREAM CHEESE SWIRL:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup bourbon
- 1 large egg
Directions
TO MAKE THE BROWNIES:
Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. Line the pan with parchment paper so that the paper overhangs a couple of inches on each side. Lightly grease the paper.
Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and chocolate melts when stirred. Stir until smooth. Set aside.
Combine the brown sugar and sugar in a large bowl. Add the chocolate and mix to combine. Add the eggs, one at a time, mixing until blended after each addition. Mix in the vanilla.
Add the flour and salt. Mix just until combined.
Spread half of the batter in the prepared pan.
TO MAKE THE CREAM CHEESE SWIRL:
Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar and flour, and mix until well-blended. Mix in the bourbon and egg.
Pour the cream cheese mixture over the brownie batter in pan. Top with the remaining brownie batter. Use a thin knife to swirl the layers together.
Bake 40 to 45 minutes, or until a pick inserted into the center comes out with moist crumbs.
Cool completely in pan on a wire rack. Then, use the parchment paper to lift the brownies from the pan onto a cutting board. Cut into squares.
Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. Line the pan with parchment paper so that the paper overhangs a couple of inches on each side. Lightly grease the paper.
Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and chocolate melts when stirred. Stir until smooth. Set aside.
Combine the brown sugar and sugar in a large bowl. Add the chocolate and mix to combine. Add the eggs, one at a time, mixing until blended after each addition. Mix in the vanilla.
Add the flour and salt. Mix just until combined.
Spread half of the batter in the prepared pan.
TO MAKE THE CREAM CHEESE SWIRL:
Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar and flour, and mix until well-blended. Mix in the bourbon and egg.
Pour the cream cheese mixture over the brownie batter in pan. Top with the remaining brownie batter. Use a thin knife to swirl the layers together.
Bake 40 to 45 minutes, or until a pick inserted into the center comes out with moist crumbs.
Cool completely in pan on a wire rack. Then, use the parchment paper to lift the brownies from the pan onto a cutting board. Cut into squares.
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