Cream Cheese Brownies

Here is yet another recipe for brownies. I made them for a lazy Saturday afternoon with a nice pitcher of iced mint tea. There was one piece left by dinner time and I suspect that it was left out of politeness. After all, no one ever wants to take the last bite.

Brownie Batter
1 cup unsalted butter at room temperature
½ cup unsweetened cocoa powder
100 g semisweet baking chocolate
1 tsp pure vanilla extract
3 eggs
1 ½ cup sugar
2 tsp baking powder
1 ½ cup flour
1 tsp coarse sea salt
1. Line a square baking dish with buttered parchment paper or simply use a silicone mold. Preheat oven to 350°F.
2. Put butter, chocolate, cocoa powder, and salt in a bowl and melt over a pan of simmering water. Once the mixture is homogenous, take off the heat and let cool for a few minutes.
3. In the bowl of a stand mixer, whisk on medium speed the eggs, the sugar, and the vanilla extract until pale yellow.
4. With the motor running, pour in the chocolate mixture and mix on medium speed until fully incorporated.
5. Add the baking powder and the flour, and beat until smooth. Pour the batter into your mold, then layer with the cream cheese mixture below.

Cream Cheese Topping
8 oz cream cheese, room temp
¼ c sugar
3 tbsp butter, room temp
1 egg
1 tsp vanilla extract

1/2 cup chocolate chunks
1. Cream the butter, the cream cheese, the sugar, and the vanilla extract. Add the egg and whisk until smooth. Fold in the chocolate chips.
2. Place large dollops of the cream cheese batter atop the brownie batter. Using a knife, cut through your batter, swirling around the cream cheese.
3. Bake for 25-30 minutes.


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