Tag Archive: chocolate madness


I haven’t posted any sweets recipes lately. What is wrong with me?? Ha! Actually, I’m not baking as much as I used to. Instead, I’m trying new dinner recipes, which has been fun, but I still love my sugar!

Cream Cheese Brownie Cookies

The sugar-free cookie (right) is slightly thicker than the regular version.

I recently made these for a friend’s birthday and they disappeared off the platter in no time. Everyone LOVED them so I have to share!

I made a nearly-sugar-free batch too, and my friend asked if I was sure they were sugar-free. I assured him they were, but don’t mistake them for a “diet” cookie. They are full fat!

The batch I made was “nearly” sugar-free because I used regular peanut butter chips in them. You can make them sugar-free by using nuts instead of chips. It really depends on what you like and how much or little sugar you want.

The original recipe used white chocolate chips in them, but use whichever chips or nuts you prefer. I love nuts in brownies, so I would add walnuts or pecans if I make a batch for me. And peanut butter chips? Always great with chocolate, right?

I noticed the sugar-free batch didn’t spread as much as the regular batch; neither made a flat cookie. Both were chewy fudgy gooey fantastic! How could anything with cream cheese and butter be anything but??

Enough said. Make these and eat the whole batch at once. Why wouldn’t you?  😉

 

Cream Cheese Brownie Cookies

Slightly adapted from Cookies & Cups

 

Stuff you need [Sugar-free option in brackets]:

1 (19.5 ounces) Brownie Mix (for 9×13 pan) [I used a sugar-free mix for an 8×8 pan so I halved the amount of the remaining ingredients.]

4 ounces cream cheese, room temperature [2 ounces cream cheese, room temperature]

1/2 cup butter, room temperature [4 Tablespoons butter, room temperature]

1 egg [1 egg]

2 cups total chocolate, white chocolate or peanut butter chips, chopped walnuts or pecans [1 cup total]

 

Now what?

Preheat oven to 350°

Line baking sheet with parchment paper or baking liner and set aside.

Using electric mixer, beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated.

Turn mixer to low and add in brownie mix until dough comes together. It will be very thick.

Stir in chips and/or nuts.

Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.

Let cool a couple minutes on the pan and then transfer to wire rack to cool.

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I love cream cheese brownies! That’s because I love cream cheese and I love chocolate. Mix them together, and the taste is divine!Blackberry Cream Cheese Brownies

I honestly didn’t think that combination could get any better…until I tried these Blackberry Cream Cheese Brownies TL posted on our Chocolate Madness! board.

Oh my. Oh my, my, my!!!

I’ve never put berries in my brownies, but these I had to try. I love blackberries, and almost always have some in the house.

I was poking around in my frig and realized I had 4 packages of cream cheese, a full container of blackberries, and some stir fry veggie mix. Passing over the veggies, I was wondering what to bake this weekend, and was browsing our board. These jumped out at me – they looked like something I might like, and I had the time to make the multiple steps.

Blackberry Cream Cheese BrowniesTurns out they weren’t as difficult as I thought they might be! There are only 2 steps, not the 3+ I expected. The hardest part about these is stirring in the blackberries – and not eating them all. 🙂

They can be made with a boxed brownie mix (follow the cake-style notes on the package) and can be made gluten-free if needed. I made them with my Craggy Topped Fudge Brownies. The recipe calls for frozen blackberries. I had fresh, so I popped them in the freezer (in a single layer) for about an hour. Poof – perfectly frozen and ready to stir in!

These were delish just a few minutes out of the oven – with the berries still warm. Mmmm!! I keep trying them as they cool, just to make sure they still taste OK, and they do. But I’ll try them again in the morning just to make sure. Quality control, you know??

If you’re looking for an interesting brownie give these a try. They’re fantastic, I promise!

Blackberry Cream Cheese Brownies

Adapted from Bless Her Heart
350F, 9×13″ greased pan

Stuff you need:

For brownie layer:
1 brownie mix for a 9×13″ pan plus ingredients for the cake-style method or your favorite brownie recipe that makes a 9×13″ pan
[I used my Craggy Topped Fudge Brownies:  https://munchiesmind.com/2012/07/11/chocolate-madness-craggy-topped-fudge-brownies/  Check the Mix It Up! page for the recipe.]
1 1/4 cups frozen blackberries
1/3 cup chocolate chips

For cream cheese swirl:
8 ounces cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla

Now what?
Beat all cream cheese swirl ingredients and set aside while you mix up the brownie batter.

Make the brownies according to the cake-style method on the package directions or make your preferred recipe.
Gently fold in 1/3 cup of chocolate chips and 1 1/4 cups of frozen blackberries.

Pour the brownie batter into the pre-greased baking dish.

Using a large spoon, drop the cream cheese mixture into the brownie batter. Drag a butter knife through the cream cheese and brownie mix to create the cream cheese swirls.

Bake at 350F until a toothpick poked into the center of the brownie pan comes out clean, 25-35 minutes. This is kind of hard to tell, since you might be poking a juicy blackberry! [Mine took about 35 minutes.]