Rich fudgey brownies and sweet creamy cheesecake. There is no wonder these brownies are so popular. You don’t want to miss this recipe for these Easy Cream Cheese Brownies.
Cream cheese brownies are actually the first recipe I mastered. I made these countless times in my mom’s kitchen when I was in high school. Cast parties, sleepovers, friends birthdays? This was my go to recipe. I remember not having to look at the recipe and thinking I was clearly the most talented baker there was. Sure it was a box mix and three ingredient topping, but I was a culinary genius! Okay, maybe I was a bit over confident. But the brownies were delicious and always a crowd pleaser. Since it’s my birthday this week I knew I needed to make them again!
Gluten Free Box Mix
The first step in recreating this childhood favorite was finding a box mix that taste like the one a grew up on. People say as a pastry chef I shouldn’t like box mixes, but they taste amazing. I won’t lie I love a good funfetti cake and boxed brownie! Yes, homemade stuff is nice but I think there’s nothing wrong with loving the boxed flavors I grew up on. After trying lots of different gluten free box mixes (it’s a tough job someone’s got to do it) I decided Better Batter has my favorite GF mix! I follow the direction to make them fudgey, since I’m not a fan of cake like brownies. They were everything you want in a brownie super chocolatey and fudgy with those chewy edges. Just perfection!
- 1 Box Better Batter Brownie Mix
- 1 Egg
- ¼ Cup Water
- ½ Cup Oil
- 8 Ounces Cream Cheese
- ½ Cup Ricotta Cheese
- ½ Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 Egg
- Combine brownie mix, one egg, water, and oil
- Mix until smooth and pour into creamed 9X13 pan
- Cream sugar and cream cheese until light and fluffy
- Add ricotta, mix well
- Add egg and vanilla
- Scoop cream cheese mix onto brownies, swirl with batter
- Bake at 350F for 30-40 minutes until a tooth pick comes out dry
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