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Cream
Cheese Brownies: Preheat oven to 325 degrees F (160
degrees C) and place the rack in the center of the oven. Have
ready a 9 inch (23 cm) square baking
pan that has been lined with aluminum foil.
In a heatproof bowl, placed over a saucepan of simmering water, melt the
butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla
extract. Add the eggs, one at a time, beating well after each addition. Stir in
the flour and salt and stir vigorously until
the batter is smooth and glossy (about
one minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside.
Spread the
remainder of the brownie batter evenly onto the bottom of the prepared pan.
Then, in the bowl
of your food processor (or with a hand mixer), process the cream cheese just until
smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth
(do not over process).
Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small
dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved
brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer
back and forth through the two batters until you have a marble effect.
Bake in the
preheated oven for about 30 minutes or until the brownies
are set and the cream cheese is just beginning to
brown. (A toothpick inserted into the brownie comes out with just a few moist
crumbs.) Remove from oven and place on a wire rack to cool completely. Then
cover and refrigerate the
brownies until they are firm enough to cut into squares (several hours or even
overnight).
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 to wipe your knife between cuts. These brownies can be
stored in the refrigerator for several days. Serve cold or at room temperature.
Makes about 16 - 2
inch (5 cm) brownies.
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