I wanted a thicker cheese layer so I increased the cream cheese to 8 oz while keeping the same amounts of sugar, flour, egg and butter. And I just topped the brownie with the cream cheese layer without swirling. That came out very well. Overall the brownie was extremely good, gooey and not too sweet (our family is the "less sweet the better" type). It stores very well in an airtight container, still gooey and chewy after almost 18 days in the fridge (I have one tiny piece left as proof). Have also doubled the brownie layer with an 8 oz cream cheese layer, baked in a 10 inch springform pan for 40 mins. Have tried double the brownie layer and double the 8 oz cream cheese layer....doesn't work. Too much cheese but that was just my own opinion. One thing though .... it's terribly difficult to cut. Tried many ways with : damp/dry cold knife; damp/dry warm knife, a length of string, plastic knife, rubber spatula.... and sorry haven't found a no-mess way yet. P.S. I cheated .... I cut 1/4 cup of sugar from every quantity of the brownie part. Have also mixed white and brown sugars in varying parts with no noticeable difference in the results.
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I wanted a thicker cheese layer so I increased the cream cheese to 8 oz while keeping the same...
