Comments on: cream cheese marbled brownies

By: SaveMyPolarBear

SaveMyPolarBear — Thu, 04 Mar 2010 22:50:51 +0000

I love how the first listed ingredient for the brownies is nuts. I firmly believe that brownies should only have enough batter to hold the nuts together, but I guess I could make room for some cream cheese…

By: Sarah

Sarah — Sat, 27 Feb 2010 17:31:36 +0000

I have a small (ok, large) obsession with coconut. I have to find the right places to use it, but I decided to put some in with the cream cheese and I think it was a fabulous idea.

By: Cheryl

Cheryl — Mon, 30 Nov 2009 10:30:31 +0000

Hello! i took a look at the quantities and thought that 6 ounce chocolate seems rather little (as compared to most recipes online which ask for 6 ounces for an 8″ pan size). will these still be chocolatey/fudgy? at least, they do look chocolatey ;)

By: deb

deb — Sun, 08 Nov 2009 15:26:16 +0000

I believe the batter is on the thick side. You might enjoy an updated version of these.

By: jazzycristina

jazzycristina — Sun, 08 Nov 2009 08:08:58 +0000

BTW, these look really delicious and o i have the same question as above “I was wondering if the batter for these brownies is supposed to be super thick. Mine was thick and somewhat difficult to spread even” Hope you could answer that.

By: Sam

Sam — Tue, 18 Aug 2009 23:38:17 +0000

Hi Deb, I was wondering if the batter for these brownies is supposed to be super thick. Mine was thick and somewhat difficult to spread even. The cream cheese was difficult to swirl in because as I was trying to spread the second layer of brownie batter it combined a little. I’ve never had this difficulty making cheesecake brownies before because the batter has been a little thinner, but I know sometimes brownie batter is thick so I decided to roll with it and see how it went. The brownies are good but the cream cheese part is just a little too combined with the upper layer of brownie batter.

By: aunt sarie

aunt sarie — Mon, 20 Jul 2009 03:57:54 +0000

i made these today. i swirled the batters, placed them in the oven with a sense of accomplishment, closed the door, and turned around to see my bowl of flour on the island, unincorporated into my beautifully swirled brownies. removed from oven, scraped all the batter into a bowl, mixed the flour with the batter, which also of course completely homogenized the cream cheese into the batter. it baked deliciously, still. in fact, a perfect brownie–crispy on the edges and top, chewy but not overly so on the inside, and i swear you could actually still smell the cream cheese. a big hit at my sister’s dinner party. a definite make-again. although this time, perhaps with the swirl? thanks, deb!

By: Sophie

Sophie — Sun, 21 Jun 2009 01:21:44 +0000

I had the same reaction as Nadia. The batter was not as liquid-y and pour-y as a brownie batter usually is, and these came out pretty chewy- great as an average brownie, but It definitely didn’t have the cream-cheese taste I’d been expecting! I took them out 5 minutes early, but they were still dense and chewy. Relentless, a good brownie.

By: Nadia

Nadia — Sat, 04 Apr 2009 10:59:27 +0000

I made these today and also had a great time with the swirling — the act of designing something so pretty was a reminder of the fun and artistry that go into baking itself. But the brownies didn’t taste all that different from any other really good brownie. I guess I’d been hoping that the cream cheese would bring an extra kick or salty dimension (never mind that the swirl doesn’t call for salt!) to the taste. In that sense, I was disappointed, but my expectations were probably misguided to begin with.

By: Lacrema

Lacrema — Wed, 14 Jan 2009 02:56:43 +0000

Just saw these linked from your 1/13/09 post, and had to tell you that I go over the top sometimes with the CI brownies… I used a quarter-recipe of that Spanish cheescake recipe (you could google it and it would come up, it is perfection) and swirl it in (yes, that’s one whole brick of cream cheese) PLUS mini chocolate chips, AND dollops of raspberry jam. It is sinful. But at least that way you actually do get 16 servings out of it. You actually get more. They are super rich. And my favorite thing ever. They make an insanely decadent sundae, too.