Cream Cheese Brownies
2/3 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
2 oz. unsweetened chocolate
4 oz. bittersweet or semisweet chocolate
8 tbsp. unsalted butter (1 stick)
1 cup sugar
2 tsp. vanilla extract
3 large eggs
8 oz. cream cheese, at room temperature
1/4 cup sugar
1/2 tsp. vanilla extract
1 egg yolk
1. For the brownie base: Adjust oven rack to lower-middle position and heat over to 325 degrees. Whisk flour, salt, and baking powder together in small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray. Fit a 16 x 8-inch sheet of aluminum foil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.
2. In a medium heatproof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; cool slightly. Whisk in 3 eggs, one at a time, fully incorporating each before adding the next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.
3. For the cream cheese filling: In a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
4. To finish: Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. Repeat, layering remaining brownie batter and cream cheese filling. Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
5. Bake until edges of brownies have puffed slightly; center feels not quite firm when touched lightly; and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
6. Cool brownies in pan on a wire rack for 5 minutes. Use foil sling handles to lift brownies from pan. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. (To hasten cooling, place brownies in the freezer for about 1 1/2 hours.) Cut into squares and serve.
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