Who doesn't love chewy, moist brownies? These have big chunks of sweet cream cheese swirled into the super chocolatey batter. Serve with ice cream, fudge, and whipped cream.
2/3 cup unbleached all-purpose flour (3.33 ounces)
1/2 teaspoon baking powder
1/4 teaspoon table salt
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
8 tablespoons unsalted butter (4 ounces)
1.25 cups sugar (8.75 ounces)
2.5 teaspoons vanilla extract
3 extra large eggs
8 ounces cream cheese
1 extra large egg yolk
Combine all-purpose flour, baking powder, and salt. Whisking aerates the flour making for lighter and fluffier baked goods. (I'm a big fan of fluffy things.)
Assemble a double boiler: fill a sauce pot with one inch of water and heat over low heat until simmering. Place a heatproof bowl over the pot in which to melt the chocolates and butter.
Stir until smooth. If you don't feel like breaking out the double boiler, you can microwave the chocolates and butter in 30-second increments, stirring in between (no longer or the chocolate will burn, smell terrible, and have to be discarded).
Remove chocolate from heat and whisk in 1 cup sugar and 2 teaspoons vanilla. Whisk in 3 eggs, 1 at a time. Completely incorporate each egg before adding the next. Fold in dry ingredients and mix until just combined (overmixing will overdevelop the gluten resulting in dry and hard brownies. Yuck!).
In another bowl, beat together cream cheese, 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until smooth. Use a standing mixer or electric beater unless you want to wear out your patience and break all your whisks.
Pour half of the chocolate mixture into a buttered or Pam'd 8x8 pan. (For extra easy cleanup, line the pan with parchment paper.) Dollop half of cream cheese mixture onto chocolate and swirl the layers together with a knife. Repeat with remaining chocolate and cream cheese. Bake at 325 degrees for 50 minutes.
They bake up super thick and fudgey.
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