Recipe: Swirled Cream Cheese Brownies
What makes you feel decadent? For me, it’s biting into these swirled cream cheese brownies. They are over-the-top delicious and will render you weak in the knees. But don’t take my word for it. Try them and find out for yourself. I recommend, though, that you taste them when you’re sitting down. I wouldn’t want you to hurt yourself with all that weak-in-the-knees business.
Swirled Cream Cheese Brownies
3/4 cup flour
1/4 teaspoon baking soda
3 ounces unsweetened chocolate
3 ounces semisweet chocolate
1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cups light brown sugar, packed
3 large eggs
2 teaspoons vanilla
Cream Cheese Batter
8 ounces cream cheese, room temperature
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
Preheat the oven to 325 degrees and grease a 9×9 inch pan. In a small bowl, whisk together the flour and baking soda. In a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter. Stir until smooth and set aside to cool slightly. In a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in color. Beat in the cooled chocolate mixture and the vanilla. Gradually beat in the flour mixture. Set aside.
In another medium bowl, mix the cream cheese, sugar, egg yolk, and vanilla with an electric mixer until smooth and creamy.
Pour 1/3 of the brownie batter into the prepared pan, followed by several heaping spoonfuls of the cream cheese mixture placed sporadically. Use a knife to gently swirl the mixtures together, creating a marbled effect. Repeat twice, careful to only mix and marble the top layer with the very tip of the knife.
Bake 40-45 minutes and allow to cool before cutting into squares and serving.