This is an oldie but a goodie. Melissa Keister from Sweet Keister's showed Natalie and Heather to make these amazing brownies. It was cold and snowy outside when this aired, but this is a good one anytime of the year! O.M.G. Cream Cheese Brownies Preheat oven to 350 degrees Pan needed: Normally you would use a greased 8 x 8 pan, but we are using 3”muffin pans to make individual cakes. Ingredients: Cream Cheese Mixture: 2 tablespoons my essentials butter (unsalted) 3 oz Food Lion cream cheese ¼ C Food Lion sugar 1 egg 1 tablespoon Food Lion flour ½ teaspoon Food Lion vanilla extract Directions: 1. Cream the cream cheese and butter together until smooth. Gradually add the sugar, cream until light and fluffy. Blend into this the egg, flour and vanilla. Set aside. Brownie Mixture: 2 oz my essentials unsweetened chocolate 2 oz my essentials semi sweet chocolate 3 tablespoons my essentials butter (unsalted) 2 eggs ¾ C sugar ½ C Food Lion flour ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon Food Lion vanilla extract Directions: 1. Melt the chocolate and butter together on very low heat. Stir constantly until smooth. Set aside to cool. 2. Beat the eggs until light and fluffy. Gradually beat into this the sugar. Continue beating until thickened. Stir in the baking powder, salt, and flour. Add to this the cooled chocolate mixture, blending well and then stir in the vanilla. Assembling the brownie and cream cheese mixtures: 1. Put half the chocolate mixture into the greased muffins pans. You can fill about 4-5 muffin holes. Then take a spoon or scoop and divide the cream cheese mixture onto the pans on top of the chocolate mixture. Then put the rest of the chocolate mixture on top of that. 2. Bake for about 30-35 minutes. Cool in the pan for a little bit. Run a knife around the edges to remove. 3. You can top with any items you prefer, ice cream, chocolate ganache, and fresh fruit. Chocolate Ganache: ½ C heavy whipping cream ½ C semi sweet chocolate (can use chips) Directions: 1. Heat the whipping cream in a pan to boiling and pour the hot cream over the chocolate in a bowl and stir until completely smooth. Let cool a few minutes to thicken more.