I have a cream cheese brownie that I make a lot, and I love it….but.
It needs more…
Don’t get me wrong…It’s great by itself with its gooey center and oh-so-fudgey chocolate goodness plus it’s topped with a cream cheese layer…but.
Sometimes I just can’t leave a recipe alone, and I have to add more…
More chocolate, more cream cheese, maybe. I don’t know…
Peanut butter would be a nice addition, but no more peanut butter for this nut-allergy household. (Booohoooohoooo, my sweet peanut butter, I miss you so!)
I digress…Anyway, the addition I chose today was a nice pie crust layer. It was quite tasty! Since it has a pie crust, we’ll call it a pie. I hope you enjoy it!
There is a print link embedded. Please visit this post to print the recipe.
Ingredients
- 1 unbaked refrigerated pie crust
- 1 cup semi-sweet chocolate chips
- 6 tablespoons butter
- 3/4 cup sugar
- 3 eggs, divided
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Place pie crust in pie pan.
- In a medium saucepan over medium heat, melt chocolate chips, butter, and 3/4 cup sugar stirring until smooth. Remove from heat.
- Whisk in 2 eggs and vanilla.
- Add flour, baking powder,and salt until well combined.
- Pour brownie mixture into prepared pie crust.
- In a small bowl, mix together softened cream cheese and powdered sugar.
- Whisk 1 egg into cream cheese mixture.
- Pour cream cheese layer over brownie layer and swirl with knife.
- Bake pie for 50-55 minutes or until center is set. Do not overbake. You want the center to be fudgey.
- Remove from oven and cool 5 minutes before serving.
- Serve warm with whipped topping or ice cream.
- Refrigerate leftovers.
What would you add to these brownies? Leave me a comment. I’d love to see your ideas.
Shared with: Mouthwatering Monday and Manic Monday
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