Cream Cheese Brownies

Preparation info

  • Difficulty

    Easy

  • Yield: one large formula (about

    12 lb

    ) fills one full-size sheet pan . (large)

Appears in

For large-quantity measurements.

Ingredients U.S. Metric
Cream cheese 8 oz 225 g
Sugar 2 oz 55 g
Vanilla extract ½ tsp 2 mL
Egg yolks 1 yolk 20 g
Rich Brownie batter without walnuts (1 recipe) 2 lb 9 oz 1190 g
Total weight: 3 lb 3 oz 1492 g
Ingredients U.S. Metric
Cream cheese 2 lb 900 g
Sugar 8 oz 225 g
Vanilla extract 2 tsp 7 mL
Egg yolks 2.7 oz (4 yolks) 80 g
Rich Brownie batter without walnuts (1 recipe 10 lb 5 oz 4650 g
Total weight: 12 lb 15 oz 5862 g

Method

Procedure

Mixing

  1. In a mixer with the paddle attachment, work the cream cheese at low speed until smooth and creamy.
  2. Add the sugar and vanilla and mix in at low speed until smooth.
  3. Add the egg yolks and blend in.
  4. Prepare the brownie batter according to the recipe.

Makeup

Sheet method. Grease and flour the pans, or line them with parchment.

Pour about half the brownie batter into the pans (a). Spread it evenly (b). Deposit half the cream cheese mixture in pools on top of the brownie batter (c). Pour in the remaining brownie batter (d). Spread evenly in the pan. Drop the remaining cream cheese mixture in pools on top (e). Swirl the two batters together slightly, using a palette knife or a spoon handle (f).

Baking

325°F (190°C) for about 45–50 minutes

Cut into 2-in. (5 cm) square brownies.

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