Cream Cheese Brownies

Thanks to Amy I have a new hobby/interest/addiction. It's Pinterest. I have been pinning my favorite recipes, crafts, quotes, books I'm reading etc. It's fun, but as I was wildly pinning I decided that before I pinned another thing I would actually make something I had pinned. It was not a difficult choice,
Cream Cheese Brownies by Brown Eyed Baker was the winner. And it was a winner. Luckily I had Book Club to share the treats with. They were easy to make, just dirtied a few bowls, all the mixing was done by hand, it couldn't be easier. A perfect back to school (or pinning) treat!

 Cream Cheese Brownies

For the Brownies:
2/3 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
2 ounces unsweetened chocolate, chopped
4 ounces bittersweet chocolate, chopped
8 tablespoons (½ cup) butter, cut into pieces
1 cup sugar
2 teaspoons vanilla
3 eggs

For the Cream Cheese Filling:

8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk

 Whisk the flour, salt and baking powder together in a small bowl; set aside.


In a medium bowl, combine the chocolate and butter. Microwave gently stirring every 30 seconds. Whisk in the sugar and vanilla, cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Whisk until mixture is completely smooth. Gently add the dry ingredients and stir just until incorporated.
Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

Heat oven to 325 prepare 8 inch square pan. Cut two 16 inch pieces of foil, fold each piece in half, you will now have 2 eight inch pieces of foil. Put one piece in sprayed pan, put the other piece perpendicular in pan. You now have a clever sling that will help in removing the cooled brownies, Spray again. Pour half the brownie batter into the prepared pan, spreading it in an even layer. Drop half the cream cheese mixture, I used a small Pampered Chef Scoop, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerate for up to 5 days (ours were gone in 24 hours).

(Recipe adapted from Baking Illustrated)