Creamcheese Brownies Recipe

Yield: 16 square pieces

Ingredients:

Base:

• 1/2 cup (113 grams) unsalted butter,cut into cubes
  
• 4 ounces (115 grams) unsweetened chocolate, coarsely chopped
• 1 1/4 cups (250 grams) refined sugar
  
• 1 teaspoon pure vanilla extract
• 2 large eggs (100 grams)
  
• 1/2 cup (65 grams) All Purpose flour
  
• 1/4 teaspoon salt

Creamcheese topping:

• 1 large egg (50 grams)
  
• 8 ounces (227 grams) cream cheese, soft
• 1/3 cup (65 grams) refined sugar
  
• 1 teaspoon pure vanilla extract

Procedure:

1. Preheat oven to 160°C and place the rack in the center of the oven.
2. Prepare a 9x9 square pan lined with parchment paper
3. In a bowl over a simmering water, melt the butter and chocolate.
4. Remove the chocolate-butter mixture from heat and stir in the sugar and vanilla extract. Allow to cool to room temperature.
5. Using the wire whisk, add the eggs one at a time until completely blended.
6. In a separate dry bowl, mix all the dry ingredients: flour and salt.
7. Add in the dry ingredients into the chocolate butter mixture and mix slowly using the wire whisk until batter is smooth and glossy. You would know if it is done when the batter comes away from the sides of the bowl.
   
8. Place the batter into the pan.

Creamcheese topping:

1. Using a hand mixer, beat the cream cheese until smooth.
   
2. Add in the sugar and vanilla extract.
3. Beat in the egg until batter is smooth and creamy.
4. Spread the creamcheese batter evenly over the brownie batter.
   
5. Using a spatula swirl the creamcheese and brownie batter without mixing them completely just enough to give a marble effect.
   
6. Bake for 25-30 minutes
7. Remove from oven and remove the brownies from the pan and place on a wire rack to cool.
8. Refrigerate for 2 hours before slicing into squares.

Among the many varieties of brownies, cream cheese brownies is my favorite because it doesn't taste very sweet and the creamcheese neutralizes the deep rich chocolaty taste of the brownies. It's a perfect combination of dense and fudgy brownie and sour creamy taste of cream cheese.

One technique for a dense fudgy brownies is to have little flour, no leavening agent like baking soda and baking powder and to incorporate very little air possible when mixing the batter.