Cream Cheese Brownies
by Jill Sandique
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
1 stick unsalted butter
1 cup sugar
2 teaspoons pure vanilla extract
3 large eggs
Cream cheese filling:
1 brick cream cheese, room temp
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg yolk
Preheat oven to 325 degrees.
Stir together in a small bowl the flour, salt, and baking powder. Set aside. Coat an 8-inch square baking pan with cooking spray and fit an 18- by-16-inch sheet of foil into the bottom of the pan. Coat foil lightly with cooking spray as well.
Melt together the unsweetened chocolate, bittersweet chocolate and butter, stirring occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
Whisk into the chocolate mixture the sugar and vanilla. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Add dry ingredients and whisk until just incorporated.
In a small bowl, beat together all the cream cheese filling ingredients until of smooth.
Pour half the brownie batter into the pan. Drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering remaining batter and filling. Use knife or spoon to gently swirl together the batter and filling, creating a marbled effect and smoothing out the top.
Bake at 325 degrees on the lower middle oven rack for 50 to 60 minutes, or until a toothpick inserted near the center comes out with several moist crumbs clinging to it. Cool brownies in the pan for 5 to 10 minutes, then use foil sling “handles” to lift brownies from the pan. Place brownies on wire rack and allow them to cool to room temperature. Cut into squares and serve.