I am lining a 9 x 13-inch baking pan with parchment and spray with non-stick spray. You don’t have to do this but it makes removing and cutting the brownies so much easier. This way I don’t end up leaving knife marks in the bottom of my new pan that I’d like to keep looking new.
In a small bowl add the unsweetened chocolate and butter. Microwave for 45-60 seconds. Alternatively, you can melt the butter and chocolate in a small saucepan on the stove top. Whisk the ingredients.
Until smooth. Set aside.
In a 2-quart mixing bowl, sift the flour, sugar, salt, and baking powder.
Mix in the chocolate mixture. Using an electric mixer, blend.
Add eggs and vanilla, mix until smooth. Stir in chopped walnuts
Carefully spread the mixture into the prepared pan. You will notice that it’s a little tricky to spread over the parchment. Just gently spread. Spread evenly. Set aside.
In a small mixing bowl, add butter, cream cheese, and sugar. Blend until smooth.
Mix in eggs, flour, and vanilla.
Beat until creamy. Fold in chopped walnuts.
After 30 minutes remove from the oven. I let the brownies cool for about 10 minutes then I place them in the freezer. Freezing them slightly makes it easier to ice them.
n a medium size, bowl add the butter, cream cheese, and chocolate. Melt for about 40 seconds in a microwave or melt in a small saucepan over low heat. Stir the mixture until smooth.
Add confectioners sugar and vanilla.
Add the cream one tablespoon at a time until desire consistency.
Remove brownies from the freezer and spread icing evenly over the cream cheese layer.
If desired, add an additional 1/4 cup chopped walnuts. I double dare you.
Return to the freezer and freeze until the icing has set. Now is the time to add the optional chocolate drizzle…why not?
Slice into 2 x 2-inch squares. I used to cut them into 1 x 1.5-inch servings but ended up eating 2 of them. Now I just cut them larger.
Layered Cream Cheese Brownies are great for picnics or a BBQ during these fun days of summer. Please be sure to let me know if you make them. I love receiving your comments. Don’t forget to rate my recipe.
xoxo Janet
Layered Cream Cheese Brownies
Layers of rich chocolate brownie, cream cheese, chocolate icing, and a chocolate drizzle.
Ingredients
Brownie Layer
- 1/2 cup butter unsalted
- 2 ounces unsweetened chocolate
- 1 cups sugar
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla
- 1/2 cup walnuts chopped
Cream Cheese Layer
- 6 oz. cream cheese softened
- 1/4 cup butter
- 1 egg
- 1/2 cup sugar
- 2 tbsp flour
- 1/2 tsp vanilla
- 1/2 cup walnuts chopped
- 6 ounces chocolate chips
Icing:
- 2 oz cream cheese
- 1/2 cup butter
- 2 ounces unsweetened chocolate
- 1 tsp vanilla
- 3 1/2 cups confectioner's sugar
- 1-2 tbsp cream
Optional chocolate drizzle
- 1/4 semi-sweet chocolate melted
Instructions
Brownie Layer
Line a 9 x 13-inch pan with parchment paper and spray with a non-stick spray. Set aside.
In a small saucepan or in a microwave, melt the butter and chocolate together. Whisk until smooth. Set aside.
In a 2 quart bowl, mix the sugar, flour, salt and baking powder. Mix in chocolate mixture. Add eggs and vanilla; blend until smooth. Stir in walnuts. Carefully spread on the bottom of prepared pan.
Cream Cheese layer:
In a small mixing bowl, blend cream cheese, butter, and sugar until smooth. Add flour. Mix in the vanilla and egg blend until smooth. Fold in walnuts. Carefully spread over chocolate layer. Sprinkle cream cheese layer with chocolate chips. Gently press the chocolate chips into the cream cheese layer. Bake in a 350F preheated oven for 25-30 minutes or until cream cheese mixture firm. Cool completely in the freezer.
Icing:
Melt the cream cheese, butter, and chocolate together. Stir until smooth. Add the confectioner's sugar and mix until smooth. Add vanilla and milk, if needed. Spread over cooled brownies. Freeze just until set to cut more easily.
Optional chocolate drizzle:
Melt 1/4 cup semi-sweet chocolate and drizzle brownies.
Recipe Notes
- Note the chocolate used in the brownie and icing layers is unsweetened. Not semi-sweet
- Walnuts are in every single layer, but that doesn't mean you have to use them. If you don't like nuts, or can't have nuts, just omit them entirely or feel free to use a different type of nut.
- The chocolate used in the melted drizzle is semi-sweet chocolate. Don't get confused.
- Enjoy!
Great, now I'm having a mega craving for them! JANET!!! Shame on you, I'm still trying to lose baby weight. And I WILL eat them all because I am out here in the boonies with no friends and no husband. 😉
Blame your mom. She gave me the recipe. You have the perfect conditions to sit in your apartment, bake brownies, and eat them all due to boredom and loneliness. I'm sorry. Too bad you and Charees aren't in the same city 🙁
"Don't curse" I almost die there.
I'm starting to believe that you post this kind of recipes so I can come and complain about how hard it is going to be to fit in my summer clothes. It's spring! What about salads and fish and oh-so-airy-and-not-fatty-sorbets?
Pecans and walnuts season it is only four weeks away! And then winter is coming… (see what I did there?).
Oh know! You can shoot me. I had a light refreshing salad in my mind for a post this week. I promise to post it next. Our summer is coming soon and I'll be making light and refreshing, I promise.
Licking the screen right now 😉 I'm just going to stash this recipe away until the next family gathering, it is sure to be a crowd pleaser. Thanks Janet!
This is a recipe to be shared with a crowd for sure. I hope you get the opportunity soon.
I gained five pounds reading this post.
hahaha. That's how much I gained making them.
Holy cow. I'm with Elizabeth! Definitely going to try these!!!
I've been eating them frozen. They are a curse!
thanks.. so much!! Just made these for my daughters fourth birthday party!!! I'm crossing my fingers we adults get some, before the kiddos and heat 🙂
So fun. Thanks for sharing.
Hi Janet,
Thanks for sharing this wonderful recipe. I am planning to make them this weekend for a small gathering. Was just wondering if I can make them a day ahead and pop in the fridge and on the gathering day, take out of the fridge almost 2 hours before serving, will they taste same (I mean finger licking good)? It would be so nice of you if you can provide me with serving suggestion as well, like warm brownies with vanilla icecream? (These already contain cream cheese and that's why I am concerned).
Many thanks,
Arti
HI Arti, You can make these brownies up to a week in advance and freeze them. They freeze just great, so placing them in the refrigerator would not be a problem. These brownies are great served cold or at room temperature. At room temperature the cream cheese softens and will be more like cheesecake. I like them either way. They are very rich, but you could serve them with ice cream just fine. If you wanted to serve them warm with ice cream, you could omit the chocolate frosting layer. That would be really good. Good luck with your party and I hope I have helped in some way.
Thank you so much Janet. This is a great help. Will let you know the results sometimes next week.
Hi Janet, The Brownies were a huge hit, star of the show!! Thanks a lot for sharing this amazing recipe.
I'm so glad to hear the news. thanks for sharing your success. I'm so happy.
Whoa! Okay, these look amazing!