First step when preparing to bake; make sure you have all the ingredients. Cream cheese? Check. And check, and check. There are certain items my husband reaches for reflexively when he’s at the supermarket. Cream cheese is one of them.
No need to put cream cheese on the shopping list!
I baked the brownies in a Pyrex pan with pan spray and flour, but I didn’t line the pan with foil like I was supposed to. After the brownies were baked, I turned them out onto a rack, lined the pan with foil and returned the brownies to the pan for frosting. That allowed me to remove the panful of brownie so I could cut it up without injuring the frosting. Or at least without causing mortal damage. My knife skills are in the solid B range, as you see below.
I like food with with different textures, so this recipe looked promising. Chewy dense brownies with nuts and two kinds of topping! I loved the brownie part of these brownies. Putting cream cheese actually IN the brownie is genius. The result is a brownie that tastes cheesecake-like. They look lovely. Making the white chocolate buttercream was a new experience; I’ve never made buttercream with a custard base. And they look stunning, even when the knife is wielded by someone with grade B skillz.
All of that said, the effort:reward ratio was high. I’d make the unadorned brownies again, but the taste of white chocolate was diluted by the butter in the buttercream, which was overshadowed by ganache. Finally, the texture of the ganache and the buttercream was almost identical, so the taste experience was dense, delicious chocolate brownie with sweet, creamy richness on top. Enjoyable, but I’d rather spend the time baking a fruit galette.