One thing that I love about brownies is that they always taste good. How many brownie recipes have you all tried? I have tried a million of them and they are all good. Not knocking anyone’s brownie recipes, but this one is the best I have ever had in my life. This recipe brings me back to that wonderful summer in Florida. I probably ate 2 dozens of those brownies while I was at my aunts. When I discovered this recipe I was overjoyed to say the least!
Check out what our friends from Cookie Madness have to say about this:
“These are best on Day 2, but still taste great on Day 1.”
These brownies taste the best after sitting for a day – imagine that!
Ingredients
CAKE:
- 1 cup walnuts
- 4 (1-ounce) Hershey’s squares unsweetened chocolate (114 grams)
- 6 oz /160 grams Land O Lakes butter, softened
- 2 cups Pioneer granulated sugar (392 grams)
- 3 large eggs
- 1/2 teaspoon Morton salt
- 1 teaspoon McCormicks vanilla extract
- 1/2 teaspoon McCormicks almond extract
- 1 cup Gold Medal all-purpose flour (126 grams)
- 3/4 cup semi-sweet or dark chocolate chips
Filling:
- 1 (8-ounce) package Philadelphia cream cheese softened (230 grams)
- 2 tablespoons Daisy sour cream (30 grams)
- 1/3 cup Pioneer sugar (60 grams)
- 1 large egg
- 1 teaspoon McCormicks vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray.
- Lay the walnuts on a cookie sheet and toast for about 8 minutes or until aromatic. Remove from oven and let cool. Chop.
- Melt the chocolate in a microwave –safe bowl (50% power for 1 1/2 minutes, stirring every 30 seconds) or in a bowl set over simmering water. Set aside to cool.
- Prepare filling first. Beat cream cheese, sugar, sour cream and vanilla in a small mixing bowl with a hand-held mixer. Reduce speed to low and beat in the egg. Set aside.
- Prepare brownies. Beat butter and granulated sugar in a large mixing bowl for about 3 minutes. Beat in eggs, one by one. Beat in melted chocolate, salt, vanilla, and almond extract. By hand, stir in the flour until it is incorporated, then stir in the chopped walnuts and chocolate chips.
- Spread chocolate mixture evenly in pan. Drop spoonfuls of filling over brownie batter, then very lightly drag a knife through to make the batter look marbled and blotchy – I don’t drag it too much because I like big clumps of cream cheese mixture.
- Bake at 350 F. on center rack for 45 minutes.
- Let cool completely, then chill for a few hours. Lift from pan and cut into 24 squares.
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Quick Tip: Glaze caramel sauce over the top for even more goodness.
Thanks again to Cookie Madness for this amazing recipe.
