Cream Cheese Swirl Brownies Recipe
- 8 ounces cream cheese, at room temperature
- 2 large egg yolks
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 10 ounces bittersweet chocolate, finely chopped
- 3/4 cup granulated sugar
- 34 cup firmly packed light brown sugar
- 4 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/2 cups cake flour
- 1/4 cup natural cocoa powder
- Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish and line it with foil.
- Grease the foil.
- To make the cream cheese mixture, in a bowl, beat together the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended and smooth.
- In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted.
- Remove from the heat and whisk in the sugars.
- Whisk in the eggs slowly, beating well.
- Whisk in the vanilla and salt.
- Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
- Pour about 3/4 of the brownie batter into the prepared dish, spreading it into an even layer.
- Drop half the cream cheese mixture, in spoonfuls, over the batter.
- Top with the remaining brownie batter, in spoonfuls, and then the remaining cream cheese filling.
- Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
- Bake until a toothpick inserted into the center comes out almost completely clean, about 25 to 30 minutes.
- Let cool for 15 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.
cream cheese, egg yolks, sugar, vanilla, butter, bittersweet chocolate, sugar, brown sugar, eggs, vanilla, kosher salt, cake flour, natural cocoa
Taken from www.chowhound.com/recipes/cream-cheese-swirl-brownies-31366 (may not work)