easy peasy cheesey-cake brownies

long weekend style cream cheese brownie recipe

preheat oven to 350 degrees F, (175 degrees C)

part one, the cream cheese mixture:
1 cup semi sweet chocolate chips
1 package of 8oz soft cream cheese, softened or room temp
1/4 cup sugar
1 egg


part two, the creamy dreamy oh-so-chocolatey brownie part:
1 cup semi sweet chocolate chips

1 stick butter
1/2 cup sugar
2 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup flour

for part one: melt butter in saucepan over low heat or in mircowave. pour into bowl and add softened, room temperature cream cream, and sugar then stir together until smooth. add chocolate chips and set aside.

then, move on to part two:

fill pan halfway with water and bring to a boil on stovetop. turn off burner and remove pan from heat. place smaller size glass bowl in pan of just boiled water. add chocolate chips and stir as chips will start to melt from the heat of the boiled water. stir until all chocolate chips are melted and mixture is smooth. add stick of butter and let melt, mixing together with melted chocolate chips. remove from pan of boiled water. add sugar, egg, flour and baking powder - stirring everything together until creamy and smooth.

butter up or spray coat a 9"x 13" glass baking dish. pour in half of the chocolate mixture from part two and spread evenly to coat bottom of dish. pour the cream cheese mixture over the chocolate one, using a spoon to flatten the cream cheese mixture. add the remaining chocolate mixure on top then using a butter knife, draw it through all layers in a zigzag or S formation to create that marbelized look that will mix all 3 layers together.

bake in preheated oven for 30 minutes. cool. cut into pieces. place brownie morsel in mouth, chew, and let the chocolate haze take over. eyes will roll to back of head at the sheer creamy chocolate goodness that is the cream cheese brownie. be amazed at your baking goddess prowess. repeat. often and with friends.