Hello everyone– I always try to have a chocolate cake on the counter when Ani and Brian drive down from San Francisco. Ani is a real “cake face.” And who doesn’t love a good old chocolate cake? But this trip we were traveling on for a weekend in Big Bear. So I decided to bake up something more portable– a pan of brownies. These have a cream cheese layer on top with a bit of caramel swirled in. Sweet and gooey.
CARAMEL CREAM CHEESE BROWNIES
1 family size brownie mix (makes a 9″x13″ pan of brownies)
8 oz. cream cheese, room temperature
5 tab. butter, room temperature
1/3 cup sugar
2 tab. flour
1 tsp. vanilla
1/2 cup caramel sauce*
Then with an electric mixer beat together the cream cheese, butter, sugar, flour, vanilla and the last 2 eggs. Beat on high until the batter is smooth and creamy. Carefully spread the cream cheese mixture over the brownie batter. Then spoon the caramel sauce over the cream cheese layer. Use the tip of a sharp knife to swirl the caramel and cream cheese together.
Bake up the brownies at 350 degrees for 35 to 45 minutes, until they are firm to the touch and just starting to brown around the edges. Insert a sharp tip knife to be sure they are cooked all the way through! Let them cool a while before you cut them into squares (unless you can wait!)
*If you’re a better cook than I, you can whip up your very own caramel sauce. I use Hershey’s caramel sauce from the jar. It’s a favorite staple in my cupboard.