"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese Brownies Recipe

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This recipe for Cream Cheese Brownies, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katelyn Galt
Added: Wednesday, May 28, 2008


1/2 c. butter, softened
2 egg whites
2/3 c. cocoa
1 1/2 c flour, lightly spooned into measuring cup
1/2 tsp. baking powder
1 1/2 c. sugar
1 tsp. vanilla
1 egg
1/2 c. milk
1/4 tsp salt

8 oz. Cream Cheese, softened
1 - 14 oz. can Sweetened Condensed Milk
1 egg
1 Tbsp. cornstarch
1 tsp vanilla

Preheat oven to 350. Grease the bottom of a 9x13 baking pan with butter. Cream butter at medium speed until fluffy. Add sugar and vanilla; beat until well blended (about 5 minutes). One at a time add egg whites and egg, beating well after each addition. Add cocoa and milk; beat well. In a separate bowl combine flour, baking powder and salt, stirring with a whisk. Add flour mixture to cocoa mixture; beat at low speed just until blended. Spoon batter into greased pan. For the topping; cream the cream cheese in a large bowl at medium speed until smooth. Gradually add remaining ingredients and beat until smooth. Spread evenly over batter. Bake for 35 minutes or until set. Cool in pan on a wire rack.




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