Cream Cheese BrowniesRecipe
Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of theoven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined withaluminum foil across the bottom and up two opposite sides of the pan. Set aside.In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, meltthe butter and chocolate. Remove from heat and stir in the sugar and vanilla extract.Add the eggs, one at a time, beating well (with a wooden spoon) after each addition.Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth andglossy and comes away from the sides of the pan (about one minute). Remove 1/2 cupof the brownie batter and set aside. Place the remainder of the brownie batter evenlyinto the prepared pan.Then in the bowl of your food processor (or with a hand mixer), process the creamcheese until smooth. Add the sugar, vanilla, and egg and process until creamy andsmooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table
or wooden skewer, swirl the two batters without mixing them.Bake in the preheated oven for about 25 minutes or until the brownies start to pull awayfrom the sides of the pan and the edges of the brownies are just beginning to brown.Remove from oven and place on a wire rack to cool. Refrigerate the brownies until theyare firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board.With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby towipe your knife between cuts. These brownies can be stored in the refrigerator for several days.Makes 16 - 2 inch (5 cm) squares.
1/2 cup (113 grams) unsalted butter, cut into pieces4 ounces (114 grams) unsweetened chocolate, coarselychopped1 1/4 cups (250 grams) granulated white sugar 1 teaspoon pure vanilla extract2 large eggs1/2 cup (70 grams) all purpose flour 1/4 teaspoon salt
Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature1/3 cup (65 grams) granulated white sugar 1 teaspoon pure vanilla extract1 large egg