Rafaels Righteous Cream Cheese Brownies

• 2 sticks (8 ounces) unsalted butter, warmed to room temperature
• 3/4 cup (3 1/3 ounces) unsweetened chocolate (I recommend Valrhona or Callebaut, but Bakers brand is much easier to find)
• 3 cups, granulated sugar, divided
• 1/2 cup all-purpose flour, sifted
• 6 large whole eggs, warmed to room temperature, divided
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 1/2 8-ounce packages cream cheese, warmed to room temperature
• Sifter
• Double boiler or microwave
• Whisk
• Stand mixer fitted with the paddle attachment or a hand mixer
• Two 9 x 13-inch greased pans
• Piping bag fitted with 1/2-inch round tip (#804)
• Paring knife

1. Prep:
2. Take your eggs, butter, and cream cheese out of the refrigerator a couple of hours before you make the dish.
3. Preheat the oven to 300F.
4. Grease two 9 x 13-inch baking pans.
5. Assemble the piping bag, coupler, and tip (see Notes).
6. Preheat the oven to 300F.
7. Melt together the butter and chocolate in a double boiler or microwave.
8. Transfer to a large mixing bowl.
9. Using a whisk, blend 2 cups of the sugar and the salt into the chocolate-butter mixture.
10. Slowly add 4 of the eggs to the mixture, 1 at a time.
11. In 3 separate batches, add in the flour.
12. Add the vanilla.
13. In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time.
14. (For this step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
15. Measure out 1 1/2 cups of the chocolate mixture and set aside to use as a topping.
16. Pour the remaining chocolate mixture into the greased 9 x 5-inch pans.
17. Spread the cream cheese mixture on top of the chocolate mixture.
18. Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture.
19. Pipe lines along the width of the brownies, about 1 inch apart.
20. Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect.
21. You can also use the knife to make swirls of whatever design you would like.
22. Bake at 300F for 60 minutes.
23. Cool completely in the pans.
24. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.

unsalted butter, unsweetened chocolate, sugar, allpurpose flour, eggs, salt, vanilla, cream cheese, sifter, microwave, whisk, attachment, pans, paring knife

Taken from www.cookstr.com/recipes/rafaelrsquos-righteous-cream-cheese-brownies (may not work)