Saturday, March 17, 2012

Cream Cheese Brownies

Last week Tim went on a wild work trip that took him to Bangkok, Hanoi, Phnom Penh and back to Bangkok. On his way back through Bangkok he stopped to get us bagels at BKK Bagel Bakery, as good bagels are quite hard to find here in Jakarta.  I had read about BKK last year in the Wall Street Journal right before we left DC, mentioned it to Tim, and somehow the idea stuck in his head.  I'm glad it did, because they were pretty good!

They're not very Irish or St. Patrick's Day appropriate, but I put them on a green plate.  That counts for something, right?

This is a really round-about way of telling you why I made these brownies:  I bought cream cheese to go with the bagels, had a bunch leftover once the bagels were gone, wanted something sweet to eat... hence cream cheese brownies.  


The brownies were rich and delicious.  So good.  My only complaint about the recipe (from the Other Martha) is that it instructs you to "whisk cream cheese with 2 tablespoons room-temperature butter."  Ummm... even at room temperature, cream cheese is not really whiskable. Creamable? Yes. Whiskable?  No.

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