Nothing fancy this time around, just some good old yummy kicked up brownies. I used the recipe from david lebovitz. Cream cheese with brownies, come on, it's way better than a plain old brownie. Never tried a brownie with cream cheese before, well I have, but it was awful. The cream cheese just melted away into the chocolate. Don't like that. If you're going to put cream cheese in a brownie mixture I am a firm believer you should see the cream cheese filling before, during, and after baking. Right? Good. So, that's why I tried Dave L's way--perfectly done, perfect pairing. Note: If you want swirls then swirl the cream cheese batter around more than I did. I love big globs of the stuff.
(remember when my oven died and I had to use my toaster oven? well, these brownies were made in my toaster oven. granted I have a convection toaster oven from cuisinart, but still they came out great nonetheless. toaster ovens are handy little gems aren't they?)
from david lebovitz
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
cream cheese mixture:
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
(I used a pinch of salt)
Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
Preheat oven to 350 degrees.
In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, vanilla, and salt until smooth.
Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares