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Cream Cheese Brownies

January 10, 2015

Delicious. Just delicious. And gooey (especially if they are a little underdone).

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4 oz. cream cheese, softened (cut in 8 pieces and microwave for 20-30 seconds to soften quickly)

1/2 cup sour cream

2 Tbsp sugar

1 Tbsp flour

Brownie batter:

2/3 cup flour

1/2 tsp baking powder

1/2 tsp salt

4 oz unsweetened chocolate, chopped fine

8 Tbsp butter

1 1/4 cup sugar

2 eggs

1 tsp vanilla

Combine the cream cheese, sour cream, sugar and flour and set aside. For the brownie batter, mix the flour, baking powder and salt and set aside. In another bowl, microwave the butter and chocolate at 50% power for 1 minute. Stir and heat again in 10 second intervals, if needed, until melted. Whisk the sugar, eggs, and vanilla together in a medium bowl. Whisk in the melted chocolate and butter, then fold in the flour mixture.

Remove 1/2 cup of brownie batter and put it back in the bowl used to melt the chocolate and set it aside.  Line an 8-inch square baking pan with foil so that there is foil hanging over the edges on all sides (use 2 perpendicular sheets if needed). Grease the foil and spread the brownie batter evenly. Spread the cream cheese mixture evenly over the brownie batter. Microwave the reserved brownie batter until warm and pourable (10-20 seconds). Dollop the softened batter over the cream cheese layer and use a knife to swirl them and make a marbled pattern.

Bake at 325 degrees F for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool on a wire rack for 1 hour, then use the foil to lift the brownies out of the pan. Let cool on the rack for another hour before serving.

Leftovers (if there are any), should be refrigerated, but brought back to room temperature for serving.

(Recipe from Cook’s Illustrated July/Aug. 2014)

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From → Desserts

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