Cream Cheese Brownies with Goat Milk Caramel Swirl

Happy National Cream Cheese Brownie Day! You may or may not have known that today was so special, but if you look here you will see that almost every day of the year has a dedicated food "holiday" associated with it. How freaking cool is that!? My Aunt sent me that link and I immediately made a list of dates I will make (and post!) recipes in accordance. It's actually quite fun to refer to!

These brownies are a mix of a few things: my favorite brownie recipe (I made these ALL the time in high school!), cream cheese and sugar (you cannot go wrong here), and goat's milk caramel. Goat's milk caramel!? Yeah, it's awesome. I'd never had it until I received a jar for Christmas - which is awesome because I LOVE goat cheese, so why wouldn't I like goat's milk caramel? Even Derek, who claims to hate goat cheese, gobbled these suckers down in record time. That may have had something to do with me not mentioning the origin of the caramel. I guess the secret is out now!

I poured the brownie batter in my pan, then the cream cheese layer, then the caramel - which sank down as I marbled it to make a gooey layer between the cream cheese and brownie! So delicious. It was awesome.

Cream Cheese Brownies with Goat Milk Caramel Swirl

• Author: Pam Anderson in “The Best American Recipes 1999”
• Prep Time: 25 mins
• Cook Time: 45 mins
• Total Time: 1 hour 10 minutes
• Yield: 12 brownies 1x

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Description

Creamy, decadent, and rich these brownies take the classic to a new level.

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Ingredients

Units USM Scale 1x2x3x

Brownies

• 10 tbsp butter
• 4 oz (⅔ cup) semisweet chocolate
• 2 oz unsweetened baking chocolate
• 1 ¼ cups sugar
• 2 tsp vanilla
• 3 large eggs
• ⅔ cup flour
• ½ tsp salt
• ½ tsp baking powder

Cream Cheese Layer

• 6 oz cream cheese, room temperature
• 1 egg
• ⅓ cup sugar
• ½ tsp vanilla
• ½ cup caramel (goat cheese or otherwise)

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Instructions

1. Preheat the oven to 325 F. Line an 8x8 baking dish with foil, then butter the foil.
2. For the cream cheese layer, run food processor with just the cream cheese until it is smooth. Add the egg, and pulse to incorporate. Add sugar and vanilla, and mix until smooth. Set aside.
3. For the brownies, combine flour, salt, and baking powder in a small bowl. Set aside. Melt butter and chocolate together in a saucepan over medium heat, stirring frequently to avoid burning the bottom. When the mixture is fully melted and incorporated, remove from heat and stir in vanilla and sugar. Add eggs, one at a time, and mix to fully incorporate. Add flour mixture and stir until just combined. Pour into the prepared pan and smooth top. Pour the cream cheese layer over the brownie layer, then drizzle the caramel as you wish.
4. Bake for 40-45 minutes, or until a cake tester comes out mostly clean - these brownies are not cakey at all, so they will still be somewhat dense and gooey. Remove pull the brownies out with the foil, and cool on a cooling rack 30 minutes before serving.

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