Recipes and Cooking Cream Cheese Brownies Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 27, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 45 mins Chill Time: 1 hrs Total Time: 40 mins Servings: 32 Yield: 32 brownies Jump to Nutrition Facts Ingredients 8 ounce semisweet chocolate, chopped 3 tablespoon butter 4 eggs 1 ¼ cup sugar ⅓ cup water 2 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¾ cup chopped toasted macadamia nuts, pecans, or walnuts 1 8 ounce package cream cheese, softened ⅔ cup sugar 2 tablespoon all-purpose flour 1 tablespoon lemon juice 1 recipe Chocolate Glaze Chocolate Glaze ⅓ cup whipping cream 6 ounce finely chopped semisweet chocolate Directions Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set pan aside. In a large heavy saucepan heat and stir chopped chocolate and butter over low heat until smooth; set aside to cool. Preheat oven to 350°F. In a large bowl beat two of the eggs with an electric mixer on medium speed until foamy. Add the 1-1/4 cups sugar, the water, and 1 teaspoon of the vanilla; beat on medium speed about 6 minutes or until mixture is slightly thickened and lemon-color. Beat in the cooled chocolate mixture. Stir in the 1 cup flour, the baking powder, and salt; stir in nuts. Spread half of the batter in the prepared baking pan; set pan and remaining batter aside. In a medium bowl beat cream cheese, the 2/3 cup sugar, the remaining 2 eggs, the 2 tablespoons flour, the lemon juice, and the remaining 1 teaspoon vanilla with an electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over batter in pan. Spoon remaining batter in small spoonfuls evenly over the cream cheese mixture. Using a knife, swirl batter and cream cheese mixture to marble. Bake for 45 minutes. Cool in pan on a wire rack. Spread Chocolate Glaze over cooled brownies. Chill about 1 hour or until glaze is set. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Chocolate Glaze In a small saucepan heat and stir whipping cream and semisweet chocolate over low heat until smooth. To Store: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Rate it Print Nutrition Facts (per serving) 199 Calories 12g Fat 23g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 199 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 41mg 14% Sodium 72mg 3% Total Carbohydrate 23g 8% Protein 3g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.