- Prep Time: 45m
- Cook Time: 35m
- Yield: 30 (2-inch) squares
- Category: Dessert
Ingredients
Cream Cheese Mixture
- 4 oz cream cheese, at room temperature
- 3 tbsp. unsalted butter, at room temperature
- 1/3 c granulated sugar
- 1 large egg
- 2 1/2 tbsp. self-rising flour
- 1 tbsp. almond extract
Brownie Mixture
- floured baking spray
- 10 large eggs
- 5 c granulated sugar
- 2 1/2 c all-purpose flour
- 2 3/4 c Hershey’s® cocoa powder
- 1 1/4 tsp. salt
- 2 1/2 c unsalted butter, melted
- 2 1/2 tsp. pure vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- With a mixer on medium speed, beat the cream cheese, butter, and sugar until creamy, about 3 minutes.
- Add the egg and beat well.
- Scrape the sides of the bowl and continue to beat until well blended.
- Add in the flour and almond extract and beat until well blended. Set aside.
- To start on brownie mixture, grease a half sheet pan (13 x 18 inches), with edges, with floured baking spray.
- In a clean bowl, beat the eggs with a mixer on medium speed, until creamy, about 3 minutes.
- Add the sugar slowly, beating thoroughly after each addition. Beat for about 3 minutes.
- Scrape the sides of the bowl very well.
- Add the flour, cocoa, and salt and beat well.
- Add the melted butter and vanilla extract.
- Beat just until well blended, but don\'t overmix the batter.
- Pour the brownie batter into the bottom of the prepared pan.
- Dollop the cream cheese mixture on top of the brownie batter.
- Using a knife or metal spatula, swirl the brownie batter and the cream cheese mixture.
- Bake for 35 minutes or until the cream cheese mixture starts to brown slightly.
- Cool completely before cutting into 2-inch squares.