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Marbled Cream Cheese Brownies

List of Ingredients




Brownies:
6 ounces semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
16 ounces cream cheese, softened
2 cups granulated sugar, divided
4 large eggs, at room temperature
1 tablespoon vanilla extract, divided
1 cup (2 sticks) unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon salt




Recipe



Make the brownies:

1. Position a rack in the center of the oven and preheat to 350 degrees(F).
Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2
inches beyond the long sides of the pan. Lightly butter the bottom and sides
of the foil-lined pan.


2. Melt the chocolates according to the melting instructions in the
Chocolate Melting Tips. Cool the chocolate for 10 to 15 minutes, until tepid.


3. In a large bowl, using a hand-held electric mixer set at medium speed,
beat together the cream cheese and 1/3 cup of the sugar until smooth. Beat in
one of the eggs and 1 teaspoon of the vanilla until combined.


4. In another large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and remaining 1 2/3 cups of sugar until combined. One
at a time, beat in the remaining 3 eggs, beating well after each addition.
Beat in the melted chocolate and the remaining 2 teaspoons of vanilla
extract. On low speed, beat in the flour and salt, just until combined.


5. Scrape all but 1 cup of the chocolate batter into the prepared pan and
smooth the top with a rubber spatula. Spread the cream cheese mixture evenly
over the batter. Spoon the reserved chocolate batter over the cream cheese
mixture. Using a table knife, pull it through the layers of batter with a
slight lifting motion, in a zigzag pattern to create a marbleized pattern. Bak
e for 30 to 40 minutes, or until a cake tester or toothpick inserted 2 inches
away from the center comes out with a few moist crumbs clinging to it.


6. Cool the brownies in the pan set on a wire rack. When the brownies are
completely cooled, using the two ends of the foil as handles, lift the
brownies out of the pan. Cut into squares

Yield: 15-20 brownies
Difficulty: ** (Intermediate)
Preparation: 30 minutes plus baking and cooling times.

posted by kitchengardener on FamilyFare