Preheat oven to 325 degrees and place rack in center of the oven.
Have ready a 9X9 inch 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 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 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 teh pan. 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, 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, swirl the two batters without
mixing them.
Bake in the preheated oven for about 25 minutes or until
brownies start to pull away from the sides of the pan and edges
of the brownies are just beginning to brown. Remove from oven
and place on a wire rack to cook. Regrigerate the brownies until
they are firm enough to cut into squares. Once chilled, remove
the brownies from the pan by lifting with the ends of the foil
and transger 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 sotred in the
refrigerator for serveral days.
Originally Submitted
2/16/2010
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