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Cream Cheese Brownies

Enjoy these delicious cheese filled chocolate brownies - perfect dessert to impress your guests.

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  • prep time 25 min
  • total time 3 hr 15 min
  • ingredients 12
  • servings 48
 

Ingredients

Cream Cheese Filling

2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
2
teaspoons vanilla
1
large egg

Brownies

1
cup butter or margarine
4
oz unsweetened baking chocolate
2
cups sugar
2
teaspoons vanilla
4
large eggs
1 1/2
cups all-purpose flour*
1/2
teaspoon salt
1
cup coarsely chopped nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening.
  • 2 In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
  • 3 In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes.
  • 4 In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer.
  • 5 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening.
  • 2 In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
  • 3 In 1-quart saucepan, melt butter and chocolate over low heat, stirring frequently. Remove from heat; cool 5 minutes.
  • 4 In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3/4 cups of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling; carefully spread to cover cream cheese layer.
  • 5 Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 2 hours. For brownies, cut into 8 rows by 6 rows. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

*If using self-rising flour, omit salt.

For 6 grams of fat and 120 calories per serving, use softened reduced-fat cream cheese (Neufchâtel), , in the Cream Cheese Filling. For brownies, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the butter and 2 eggs plus 4 egg whites for the 4 eggs. Decrease nuts to 1/2 cup.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
160
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
85mg
85%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.