Bourbon Cream Cheese Brownies

My mom likes to get me the annual Southern Living Christmas cookbook each year.  As a huge fan and subscriber of Southern Living, I’m always delighted to check out the latest recipes.

This season I needed a sweet treat to take to work for our Christmas potluck lunch.  When I found these brownies, I knew they would be a hit – and I was right.  Not a single crumb leftover!  Glad I snagged one for myself when they were warm out of the oven…

Substitutions: none.  I grabbed one of Husband’s whiskeys and went to town!  The instructions for lining the pan with foil were clutch.  These came out so pretty for serving, though my mixture looked to have more of the cream cheese portion than the picture suggested.  Not complaining, as they were completely delicious.


Find the original recipe here.

Bourbon Cream Cheese Brownies

4 (1-oz.) unsweetened chocolate baking squares

3/4 cup butter
1/2 cuplight brown sugar
1 3/4 cups granulated sugar, divided
4 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 (8-oz.) package cream cheese, room temperature
2 tablespoonsflour
1/4 cup bourbon
Preparation Instructions


Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides, and lightly grease the foil.


For the brownie portion: Microwave chocolate squares and butter in a large microwave-safe bowl until melted, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups of the granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt, and 1 cup flour. Spread half of batter in prepared pan.
For the cream cheese portion: Beat cream cheese at medium speed with an electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar and beat until blended. Add bourbon and remaining 1 egg, beating until blended.
Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together.  Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Grab the foil edge and lift the brownies from pan. Gently remove foil and cut into squares for serving.

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