Good morning it’s Sunday but I couldn’t avoid sharing a holiday that falls on February 10th, National Cream Cheese Brownie Day #creamcheesebrownieday. Knowing about National Cream Cheese Brownie Day will allow me to get out of my comfort zone and to try a Cream Cheese Brownies which I’ve never had. Have you?
The fun part is Charlie and I can create these in our Homeschool Baking class. Would you like to join us and once the Cream Cheese Brownies are done we can sit down and have a snack and our favorite beverages and catch up on each others lives. Just incase we don’t like Cream Cheese Brownies we can make actual Milk Chocolate Brownies with o without Nuts. Its your choice.
NATIONAL CREAM CHEESE BROWNIE DAY allows us to celebrate a irresistible dessert bar. National Cream Cheese Brownies allows us to combine Chocolate and Cream Cheese. Did you know these Brownies have long been a favorite in the bakery? When Cream Cheese is added to a Brownie recipe the results are out of the world.
#CreamCheeseBrownieDay
Brownies have been around since the 1800s but Brownies were first documented in 1906 in the cookbook The Boston Cooking School Cook Book. If you’ve never made Cream Cheese Brownies there are recipes you can find online. Did you know people also enjoy Cream Cheese Brownies cut up into Parfaits or mixed into Ice Cream. Don’t forget the Whipped Cream, Berries or a sprinkle of Nuts or Fruit.
HOW PEOPLE OBSERVE CREAM CHEESE BROWNIE DAY
- Bake or purchase Cream Cheese Brownies to share with friends, coworkers or family members.
- Use #CreamCheeseBrownieDay to post on social media.
Ingredients
Filling
- 3oz (from 8-oz package) cream cheese, softened
- 1/4cup sugar
- 1tablespoon Gold Medal™ all-purpose flour
- 1egg, separated, yolk reserved for brownie batter
- 1/2teaspoon vanilla
Brownies
- box (16 oz) Betty Crocker™ Delights Supreme Original Brownie Mix
- Water, vegetable oil and egg called for on brownie mix box
- Reserved egg yolk
- 1/2cup semisweet chocolate chips
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
- Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Thank you,
Glenda, Charlie and David Cates
