Until yesterday, I’d never made those classic cream cheese marbled brownies. How this treat escaped me for so many years I don’t know, but there you have it. While I’m still not eating chocolate, I really considered it yesterday, wondering if it would send me into migraine land. As they baked, a heavenly aroma of chocolate filled my kitchen. And who doesn’t like cream cheese, especially when it’s swirled in chocolate? Well, some people probably don’t, but seriously, I don’t need that kind of negativity in my life.
These brownies went to work with me today, as a special thank you to our design team. My buddies in design are incredibly talented, have great senses of humor, and always make things work for us even with very short notice. Surely worthy of these treats.
For the cream cheese swirl
- 3 ounces cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 tablespoon flour
For the brownies
- 1 1/4 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces unsweetened chocolate, chopped
- 12 tablespoons butter
- 2 1/4 cups sugar
- 4 eggs
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Preheat oven to 325 degrees. Line a 9 x 13 pan with foil, extending over the sides, and spray with baking spray.
Make the cream cheese topping: in a mixing bowl, cream together cream cheese and butter until smooth. Gradually add sugar, beating until light and fluffy. Add egg and 1 tablespoon flour and beat to combine. Set aside.
In a medium bowl, stir together flour, baking powder, and salt; set aside. Melt chocolate and butter in a saucepan over low to medium heat; remove from heat and transfer to a clean mixing bowl, then slowly beat in sugar, a little bit at a time. Add eggs, one at a time, beating on low speed after each until just combined. Beat in milk, vanilla extract, and almond extract. Beat in flour mixture in three batches, beating until just combined after each.
Pour chocolate batter into prepared pan, spreading evenly. Spoon cream cheese topping in blobs over the top. Using a dull knife or spatula, gently swirl the cream cheese into the chocolate batter.
Bake for 40-45 minutes, until a cake tester comes out clean or with a few moist crumbs. Cool in pan on a wire rack; once brownies are completely cool, lift out of the pan by the foil. Cut into bars.
Makes 24 (or you can cut them smaller if you like).