Cardamom Cream Cheese Brownies

These brownies are just so delicious that it’s almost hard to describe how fabulous they really are. As someone that’s not a fan of traditional boxed mixes, I can’t say enough good things about the Lehi Mills Double Fudge Brownie Mix. The mix is flavorful, rich, and moist. Adding cardamom and cream cheese in brings in a whole new dimension to the fudge brownies, making them gooier, richer, and incredibly decadent. I absolutely love these cardamom cream cheese fudge brownies and am sure this brownie recipe will be a family favorite.

The best part about brownies is that they’re a year-round dessert. Great for a holiday treat or even a Sunday bake. There is no way to go wrong when serving brownies, and no person that will say, “No, thank you.”
Swapping out the water and oil for milk and butter, makes them taste so much richer and chocolatier. Don’t fret too much about the cream cheese swirl, it will look uglier pre-bake than post-bake. Just don’t turn it into a mass of goo by over swirling. Also, the addition of cream cheese does make it a longer bake time, so keep that in mind.

Cardamom Cream Cheese Brownies

Ingredients:

Brownies:

  • 1/3 cup butter
  • 1 cup walnuts

Cardamom Cream Cheese Swirl:

  • 3 oz cream cheese
  • 1/4 cup sugar
  • 1 egg white
  • 1 tbsp flour
  • 1/2 tsp vanilla extract
  • 1 tsp cardamom, powdered
  • 1 tsp orange zest
  • 1 tbsp fresh orange juice

Directions

Fudge Brownie Mix:

  • Preheat oven to 350 degrees.
  • Prepare a 8×8 pan and set aside.
  • In a medium bowl combine the mix, milk, and butter till smooth.
  • Mix in walnuts.

Cardamom Cream Cheese Swirl:

  • In a small bowl, combine cream cheese and sugar till smooth.
  • Add egg white, flour, vanilla, cardamom, orange zest, and orange juice till smooth.

Fudge Brownies:

  • Set aside 1 cup of brownie batter.
  • Pour remaining batter into greased pan.
  • Gently dollop 1 tbsp of cream cheese. Creating 3 rows of 3 dollops.
  • Dollop remaining batter on top of each cream cheese dollop.
  • With a butter knife or skewer swirl to make a marbled effect. Do not over mix.
  • Bake for 30 minutes or until an inserted knife pulls out cleanly.
  • Allow the brownies to cool completely before cutting them.
  • When cutting make sure to use a sharp knife and wipe the blade clean after each row. It’s annoying but it does make life easier.

Recipe and Guest blog from Priya Puri! See more of her recipes at www.thegheespot.net.

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