View source for Cream Cheese Brownies (Joy of baking)

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<span class="bod"><small><font face="Arial" size="2">'''Cream Cheese Brownies:''' Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven.&nbsp;</font></small><font face="Arial" size="2">Have ready a</font><small><font face="Arial" size="2">9 inch (23 cm)&nbsp;square baking pan that has been lined with aluminum foil</font></small><font face="Arial" size="2">.</font></span>

<span class="bod"><font face="Arial" size="2">In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir or whisk in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Stir in the flour and salt and stir vigorously until the batter is smooth and glossy (about one minute). Remove 1/2 cup (120 ml) of the brownie batter and set it aside. Spread the remainder of the brownie batter evenly onto the bottom of the prepared pan.</font></span>

<span class="bod"><font face="Arial" size="2">Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese just until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth (do not over process). Spread the cream cheese filling evenly over the brownie layer. Spoon 16 small dollops (4 rows with 4 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a knife or wooden skewer back and forth through the two batters until you have a marble effect.</font></span>

<span class="bod"><font face="Arial" size="2">Bake in the preheated oven for about <span class="cooktime">30 minutes</span> or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.) Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Serve cold or at room temperature.</font></span>

<span class="bod"><font face="Arial" size="2">Makes about 16 - 2 inch (5 cm) brownies.</font></span>

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<span class="bod"><font face="Arial" size="2"><span class="value">[http://deltanine.kicks-ass.net/mediawiki/images/a/a7/Creamcheesebrownies.jpg http://deltanine.kicks-ass.net/mediawiki/images/a/a7/Creamcheesebrownies.jpg]</span></font></span>

<span class="bod">'''<font face="Arial" size="2">Brownie Layer:</font>'''</span>

*<span class="bod"><font face="Arial" size="2"><span class="value">1/2 cup (113 grams) unsalted butter</span>, cut into pieces</font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">4 ounces (115 grams) unsweetened chocolate</span>, co</font></span><span class="bod"><font face="Arial" size="2">arsely chopped</font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1 1/4 cups (250 grams) granulated white suga</span>r</font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1 teaspoon pure vanilla extract</span></font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">2 large eggs</span></font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1/2 cup (65 grams) all purpose flour</span></font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1/4 teaspoon salt</span></font></span>

'''<span class="bod"><font face="Arial" size="2">Cream Cheese</font></span>''''''<span class="bod"><font face="Arial" size="2">Layer:</font></span>'''

*<span class="bod"><font face="Arial" size="2"><span class="value">8 ounces (227 grams) full fat cream cheese</span>, at room temperature</font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1/3 cup (65 grams) granulated white sugar</span></font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1/2 teaspoon pure vanilla extract</span></font></span>
*<span class="bod"><font face="Arial" size="2"><span class="value">1 large egg</span></font></span>

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