Brownies
Cream Cheese Brownies
Makes Approx 96, 2-inch brownies
Ingredients
- 64 oz (8 cups) cream cheese, softened
- 18 oz (2 1/2 cups) sugar
- 16 oz (8) eggs
- 1 Tbsp vanilla
- 6 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620 or 4 lb Krusteaz Professional Ready to Bake Brownie Batter
- 20 fl oz (2 1/2 cups) hot water
Method
- Place cream cheese and sugar in mixer bowl.
- Using a wire whip, mix on low speed 2 minutes.
- Add eggs and vanilla. Mix on low speed 1 minute. Scrape bowl and paddle. Continue to mix on low speed 1 minute. Set aside.
- Place Krusteaz Professional Fudge Brownie Mix 732-0620 and hot water in mixer bowl. If using Ready to Bake Brownie Batter, pour into a 1/2 sheet pan and spread with a spatula.
- Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds. Omit this step if using Ready to Bake Brownie Batter.
- Scale batter into prepared 24 x 16 x 1-inch sheet pan.Omit this step if using Ready to Bake Brownie Batter.
- Spread cream cheese mixture over brownie batter.
- For convection oven, bake at 300°F 35-40 minutes; for standard oven, bake at 350°F 40-45 minutes.
- Drizzle with chocolate icing, if desired.
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