Saffron Cream Cheese Brownies Recipe | Rumi Spice

Saffron Cream Cheese Brownies

  • 16oz unsweetened chocolate baking squares
  • 16 oz semi-sweet chocolate baking squares
  • ¼ + ¼  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)
  1. Preheat oven to 325F. 
  2. Microwave unsweetened chocolate baking squares, semi-sweet chocolate baking squares and ¼ cup butter in 1 quart glass bowl on high for 2 minutes or until melted, stirring once. Set aside and let cool.
  3. 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.
  4. Beat remaining eggs in a large bowl at medium speed.
  5. Gradually add remaining 1/2 cup sugar, beating well.
  6. Add melted chocolate mixture and 2 tsp. vanilla; beat mixture until well blended. Fold in pecans (if desired).
  7. Combine remaining cup flour, baking powder, and salt; fold into chocolate batter until blended.
  8. 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.
  9. Bake for 40-45 minutes. Cool and cut brownies into squares. 

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