Saffron Cream Cheese Brownies
Published: September 24 2018
Chocolate lovers beware! We didn’t think there was a way to make chocolate more delicious…but then we swirled saffron cream cheese into brownie batter and our lives changed forever. The taste of chocolate mixed with creamy saffron in a soft brownie with crunchy pecans…just, wow. You need to try it!
- 8 (2 oz) unsweetened chocolate baking squares
- 8 (2 oz) semi-sweet chocolate baking squares
- 1/3 cup butter
- 1 (8 oz) package cream cheese, softened
- 1 cup sugar, divided
- 6 large eggs, divided
- 3 tsp vanilla extract, divided
- 1 tsp Rumi saffron threads
- 1 cup 2 Tbsp all-purpose flour, divided
- 1 tsp baking powder
- 1 tsp salt
- 1 cup chopped pecans (optional)
Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 2 eggs, one at a time, beating until blended. Stir in 1 tsp. vanilla and saffron. Fold in 2 Tbsp. flour and set aside.
Beat remaining eggs in a large bowl at medium speed. Gradually add remaining 1/2 cup sugar, beating well. Add melted chocolate mixture and 2 tsp. vanilla; beat mixture until well blended. Fold in pecans (if desired).
Combine remaining cup flour, baking powder, and salt; fold into chocolate batter until blended.
Reserve 3 cups chocolate batter; spread remaining batter evenly in a greased 9 x 13-inch pan. Pour saffron cream cheese mixture over batter and spread evenly. Top with reserved 3 cups chocolate batter; swirl mixture with a knife.
Bake at 325F for 40-45 minutes. Cool and cut brownies into squares. Yield: 1 1/2 dozen.