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Cream Cheese Marble Brownies

Source of Recipe

From "Cookies, Brownies, and Bars" by Elinor Klivans


Recipe Introduction

"Here, a classic chocolate brownie batter is swirled with a rich cream cheese filling. The result is a chewy, marbleized bar that pleases both chocolate and vanilla lovers alike."

List of Ingredients

For the brownie batter:
â—¦ ½ cup unsalted butter, at room temperature
â—¦ 4 ounces unsweetened chocolate, finely chopped
â—¦ 1 cup all-purpose flour
â—¦ ¼ teaspoon salt
â—¦ 3 large eggs
â—¦ 1 ¾ cups granulated sugar
â—¦ 1 teaspoon vanilla extract

For the cream cheese filling:
â—¦ 6 ounces cream cheese, at room temperature
â—¦ ¼ cup granulated sugar
â—¦ 1 large egg
â—¦ 1 teaspoon vanilla extract


Recipe

Position a rack in the middle of the oven and preheat to 325° F. Press a 15-inch piece of aluminum foil onto the bottom and over the sides of a 9 by 9 by 2-inch baking pan. Butter the foil.

To make the brownie batter, in a metal bowl that fits on the rim of a saucepan, combine the butter and chocolate. Place the bowl on the saucepan over, but not touching, barely simmering water. Heat, stirring often, until the chocolate is melted and smooth, 3 to 4 minutes. Gently lift out the bowl and set aside to cool slightly. In a small bowl, sift together the flour and salt; set aside. In a large bowl, combine the eggs and sugar and whisk to blend, about 1 minute. Add the slightly cooled chocolate mixture and the vanilla and whisk until the mixture is evenly colored. Whisk in the flour mixture just until incorporated.

To make the cream cheese filling, in a bowl, stir together the cream cheese, sugar, egg, and vanilla until smooth.

Pour two-thirds of the batter into the prepared pan. Spoon the filling over the batter. Pour the remaining batter over the filling and, starting in one corner, swirl a spoon through the batter and filling to create a marble pattern. Repeat, starting from another corner. Bake until a toothpick inserted in the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a wire rack and let cool until the top is room temperature, about 1 hour. Holding the ends of the foil, lift the cooled brownie onto a cutting surface. Use a warmed knife to cut the brownie into 25 squares. Store the brownies in an airtight container in the refrigerator for up to 3 days.

Makes 25 brownies