Chocolate cream cheese brownies after baking
The classic recipe below calls for a half cup of coarsely chopped nuts, but doesn’t specify the type. We prefer to use pecans or walnuts, but slivered almonds would work well, too. (Peanuts have a strong flavor, and would probably overpower the chocolate and sweet cream cheese.)
Not feeling nutty? That’s okay! These brownies are absolutely delicious without them, too.
Chocolate cream cheese brownies cut into squares
While this recipe officially makes 20 brownies (four rows of five), for super-sized brownies, you might cut them into 12 (three rows of four), as seen here.
This would be a nice size for a hearty dessert, served almost like a slice of cake with one serving per person.
Gooey and delicious chocolate cheesecake brownies
Up close, you can see the marbled cream cheese along with the traditional brownie batter.
We like our brownies moist, so we added an extra tablespoon of butter, and baked them a little less than you might if you wanted them more cake-like. (Another way to get a wonderfully gooey brownie is to cut the eggs down from the usual 3 to just 2.)
The result of a delicious German chocolate cream cheese brownie recipe
Don’t forget to grab one for yourself before they’re all gone!
German chocolate cream cheese brownies: The classic 60s recipe ad from 1967
Behind the success of this rich chocolate brownie is the one and only Baker’s German Sweet Chocolate. Famous for its unique, deep sweetness.
Blend it with crunchy nuts, velvety cream cheese. And get the ultimate brownie. Moist. Delicious. Bake them, and break the plain old brownie habit. And if they make you hunger for the cake again, that recipe is on the wrapper.
Inspired by our famous German Sweet Chocolate Cake.
German chocolate cream cheese brownies (1967)
Ingredients
- 4 ounces Baker's German sweet chocolate
- 5 tablespoons butter
- 3 ounces cream cheese
- 1 cup sugar
- 3 eggs
- 1/2 cup plus 1 tablespoon unsifted flour
- 1-1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coarsely-chopped nuts
- 1/4 teaspoon almond extract
Instructions
<ol><li>Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool.</li><li>Cream remaining butter with cream cheese until softened.</li><li>Gradually add 1/4 cup sugar, creaming until light and fluffy.</li><li>Blend in 1 egg, 1 tablespoons flour and 1/2 teaspoon vanilla. Set aside.</li><li>Beat remaining eggs until thick and light in color.</li><li>Gradually add remaining 3/4 cup sugar, beating until thickened.</li><li>Add baking powder, salt, and remaining 1/2 cup flour. </li><li>Blend in cooled chocolate mixture, nuts, almond extract, and remaining 1 teaspoon vanilla. </li><li>Measure 1 cup chocolate batter and set aside.</li><li>Spread remaining chocolate batter in a greased 9 inch square pan. Top with cheese mixture.</li><li>Drop measured chocolate batter from tablespoon onto cheese mixture, swirl with spatula or marble. </li><li>Bake at 350 (F) degrees for 35 to 40 minutes. </li><li>Cool, then cut. Cover, and store in refrigerator.</li></ol>
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 99mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
4 Responses
I have made these German chocolate crem cheese brownies every Thanksgiving and Christmas since my 1st year of marriage(1965).Great,moist recipe.
so have I! Great to see this post!
My mom used to make these. Her recipe came off the Bakers German chocolate pkg. I have wanted this recipe for years and I am thrilled to once again to have it! Used to make them as a teenager and double the cream cheese mixture in them. The absolute best brownies I have ever tasted. You gotta try them!
My mom only made these once but still remember them vividly. The copy she saved was not a full page ad but the picture is the same (even the plate they’re on), the ingredients and amounts are the same, but the description of the process is worded just slightly differently,
Spread half of the chocolate batter in greased 8- or 9-inch square pan.
Top with cheese mixture.
Spoon remaining chocolate batter onto cheese mixture.
With spatula, swirl through batter to marble.