For years I didn’t have any luck with homemade organic chocolate brownie recipes, they always came out hard and I had to resort to the nasty boxed mixes that still have trans fats, until I found this recipe. These are so soft and yummy! But I’ve adapted and tweaked it a little. Note: these are more of a cake-like brownie, but very moist and dreamy.
ORGANIC CREAM CHEESE CHOCOLATE BROWNIES
Ingredients:
(Use as many organic ingredients as you can find and are willing to pay extra for, I’ll make note below of where I do and do not use organic.)
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4 (1 ounce) squares German sweet chocolate (I didn’t have that on hand so instead used 4+ ounces of chocolate chips) -
5 T. butter – I use organic
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1 (3 ounce) package organic cream cheese, softened – have you tried homemade cream cheese?
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1/4 c. coconut sugar (Curious about Agave Nectar?)
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3 eggs – preferably from a local farm with pasture-fed chickens
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1 T. all-purpose flour – I use half organic whole wheat pastry flour (which I grind in my grain mill) and half Bob’s Red Mill unbleached, unbromated white flour. You might try using sprouted flour!
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1/2 t. vanilla extract – I use organic
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3/4 c. coconut sugar
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1/2 t. baking powder – I use the kind without aluminum
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1/2 c. all-purpose flour (see note above)
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1/2 c. chopped crispy pecans (optional)
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1 t. vanilla extract (see note above)
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Melt chocolate with 3 T. of the butter over very low heat. Stir constantly until smooth. Set aside to cool.
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Cream remaining 2 T. butter with cream cheese until smooth. Gradually add 1/4 c. sugar. Cream until light and fluffy. Blend into this 1 of the eggs, 1 T. flour and 1/2 t. vanilla. Set aside.
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Now beat the remaining 2 eggs until light and fluffy. Gradually beat into them 3/4 c. sugar. Continue beating until thickened. Stir in the baking powder, salt and 1/2 c. flour. Add to this the cooled chocolate mixture. Blend well. Stir in the nuts and 1 t. vanilla. -
Spread half of the chocolate batter into an 8×8″ buttered glass baking dish. Spread the cream cheese mixture over the top. Then drop the remaining chocolate batter by tablespoons over the top of the cream cheese mixture. Swirl through batter layers with a spatula or knife for a marbled effect.
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Bake in a preheated 350* F (175* C) oven for 35-40 minutes. Cool in the pan. Cut into squares or bars.
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Being the chocoholic I am, I then sprinkle more chocolate chips on the top after the brownies come out of the oven – they melt into a yummy frosting.
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A few notes since I just made this again: I doubled the recipe for a 9×13, and it took about 45 minutes, but oven temps can vary, so keep an eye on it. (I pulled it out when it was soft on top and felt almost set, but not too firm – I don’t like them too done.)
Let me know how they turn out for you!
RELATED POSTS/LINKS:
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Want to O.D. on chocolate? Here’s another great chocolate recipe for organic chocolate hot fudge sauce…I’m feeling a craving coming on…
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Have you heard of Weston A. Price?
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My 7 favorite Kitchen Gadgets
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Coconut oil benefits for dieting and more, which I’ll really need after all that chocolate
{ 16 comments… read them below or add one }
Hi Ms. Kelly. I'm totally new to the blogging world, but I really had to pop in & let you know that You had me at Hello.
I am loving all the tips on how to incorporate better nutrition while still having super tasty food!
I made the brownies last night & they turned out great. I wanted to try agave too, but I was nervous & didn't have a plan B dessert in case they turned wonky…but I will next time!
I am so bummed, I found a cookbook just about baking with agave nectar, but the author uses lots of 'alternative, vegetarian' ingredients (soy milk, tofu, veg shortening…) which I really don't like or want to use, I'm like "where's the butter?!" so it has not been as helpful as I'd hoped.
Anyway, thank you for all the good info you've provided & keep up the good work!
~Erin
Erin, ya big sweetie, you crack me up! Thanks for the encouragement – “You complete me.” LOL
Kel p.s. Read about the Agave Nectar controversy at the post with the label, “My Dark Secrets”. If you still decide to use it (I do now and then, depending on what I’m making), you can just substitute it for the sugar in any of your recipes, and take out a bit of the liquid. Then just toss out that wonky cookbook!
I will check out that post – thanks – so much to read, so little time!
Thanks for the additional encouragement!
Ok, so all this really got me going this morning & I went ahead & took the plunge, started my own Blog:
http://erin-adventuresinhealthycooking.blogspot.com/
PS. Life IS too short for wonky cookbooks, I keep weeidng them out one by one!
Delicious!
I’m just curious – why don’t you use organic chocolate or cream cheese? Do you just not think it’s worth the expense on these items?
I’m a relative newcomer to your site, but I love it!
Mindy
Hi Mindy,
I’ve since started thinking more about organic chocolate chips – here’s a post about that: http://kellythekitchenkop.com/2009/04/chocolate-chips-gmos.html
Also, I’m hit and miss on the cream cheese. Depends on how frugal I’m feeling. Sometimes I just make my own, too: http://kellythekitchenkop.com/category/cream-cheese-yogurt-how-to-make
I’m glad you found your way here!
Kelly
Kelly the Kitchen Kop
To the commenter who just complained about this being called organic but not ALL ingredients being listed as organic:
A. So just USE all organic ingredients if you’re concerned about every single ingredient being organic.
B. If you’d like to comment again without using the Lord’s name in vain, feel free and I’ll approve it this time.
Hi dear Kelly,I made them and they turn so good-irresistible.
Now that is my favorite Brownies recipe.
Thank you so much Kelly.
Be blessed and all your family as well!
Kelly,
I made these browines last night with your hot fudge sauce and these are by far the BEST brownies I have ever made or eaten. They are 1000 times better than anything you will ever find in a box. Thank yo uso much for this recipe!
Tiffany
Kelly – I just posted a link to your brownie recipe over on my very little food blog and I also mentioned your class. I don’t have many readers but maybe someone will check it out.
Kelly, I just came across your site and love perusing your recipes. These brownies are delicious and was a great use of the plethora of homemade cream cheese that I have on hand. Next time I’ll double the recipe. My husband ate the pan in a day!
What if you substituted palm sugar for regular sugar?
nevermind. You already did. LOL
Would coconut flour work instead of what you have, or is it your binder? I’m really new to all this.
Mmmm yes that would be my question too. I’d like to use coconut or almond flour and would use Stevia as a sweetener to control my blood glucose. Would either of those flours work?
Do you have a recipe for Chocolate Cupcakes? My son’s birthday is coming up next week and I want to home-make the cake instead of buying a mix. Thanks!!
I’m going to have to play with this to make it more low carb – like using coconut flour and maybe some ground flax seed. It looks like I already have all the ingredients too!!!! As soon as I get off the computer I’m going in to try it!
I haven’t tried the other flours to see if they’d work, but if you try, let us know how it goes!
For cupcakes you could definitely use this recipe, yum!
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