|
Preheat oven to 325 degrees F (160
degrees C) and place the rack in the center of the oven. Have
ready a
9 x 9 inch (23 x
23
cm) square baking pan that has been lined with aluminum foil across the
bottom and up two opposite sides of the pan. Set aside.
In a stainless
steel (heatproof) bowl placed over a saucepan of simmering water, melt the
butter and chocolate. Remove from heat and stir in the sugar and vanilla
extract. Add the eggs, one at a time, beating well (with a wooden spoon) after
each addition. Stir in the flour and salt and beat, with a wooden spoon, until
the batter is smooth and glossy and comes away from the sides of the pan (about
one minute). Remove 1/2 cup of the brownie batter and set aside. Place the
remainder of the brownie batter evenly into the prepared pan.
Then in the bowl
of your food processor (or with a hand mixer), process the cream cheese until
smooth. Add the sugar, vanilla, and egg and process until creamy and smooth.
Spread the cream cheese filling over the brownie layer. Spoon small dollops of
the reserved brownie batter evenly on top of the cream cheese filling. Then with
a table knife or wooden skewer, swirl the two batters without mixing them.
Bake in the
preheated oven for about 25 minutes or until the brownies start to pull away
from the sides of the pan and the edges of the brownies are just beginning to
brown. Remove from oven and place on a wire rack to cool. Refrigerate the
brownies until they are firm enough to cut into squares (at least two hours).
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.
Makes about 16 - 2
inch squares.
Source:
Medrich, Alice. 'Cookies
and Brownies'. Warner Books, Inc. New York: 1999. |
Page loading ... Please wait.
