Cream Cheese Brownies
makes 1 8x8" pan


2/3 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 ounces unsweetened chocolate
4 ounces semi-sweet chocolate
1 stick butter
1-1/4 cups sugar
2-1/2 teaspoons vanilla extract
3 large eggs
1 egg yolk
8 ounces cream cheese, softened to room temperature


Preheat oven to 325°F. Whisk flour, salt and baking powder in a small bowl and set aside. Coat an 8-inch square baking pan with cooking spray oil; set aside.

In another small bowl, whisk together cream cheese, 1/4 cup of the sugar and the egg yolk. Beat this together until smooth; set aside..

Set up a double boiler system with a pot and stainless steel bowl. Fill pot half full with water and bring to a boil. Lower fire to a simmer and put bowl on top. Add the chocolate and butter to the bowl. Melt slowly and whisk constantly to keep mixture smooth. Remove the chocolate mixture from top of simmering water and whisk in remaining sugar (1 cup), vanilla extract and the eggs; one at a time. Whisk until completely smooth. Add the dry ingredients, folding gently until flour is incorporated.

Pour half of brownie batter into greased 8 inch square pan. Top that with large gobs of the flavored cream cheese. Repeat layering process. Take a fork, knife, wooden skewer or toothpicks and swirl the batters together to create a pattern in brownie mix. Bake in preheated oven for 45-55 minutes or until edges of brownie have puffed up and a toothpick entered into center of cake comes out with a few gooey crumbs. Cool brownies on cookie rack for at least 30 minutes and refrigerate for 30 minutes. Brownies cut cleaner if allowed to cool.