MAKES 16 BROWNIES
If a toothpick inserted in the middle of the pan comes out with fudgy crumbs, remove the pan immediately. If you wait until an inserted toothpick comes out clean, the brownies are overcooked. If you like nuts, you can stir 1 cup toasted walnuts or pecans into the brownie batter. To melt the chocolates in a microwave, heat them at 50 percent power for 1 to 2 minutes. Stir the chocolate, add the butter, and continue heating until melted, stirring once every additional minute. See the sidebars that follow the recipe.
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BROWNIE BASE |
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⅔ |
cup (3½ ounces) all-purpose flour |
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½ |
teaspoon baking powder |
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¼ |
teaspoon salt |
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4 |
ounces bittersweet chocolate or semisweet chocolate |
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2 |
ounces unsweetened chocolate |
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8 |
tablespoons unsalted butter |
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1 |
cup (7 ounces) sugar |
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2 |
teaspoons vanilla extract |
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3 |
large eggs |
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CREAM CHEESE FILLING |
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8 |
ounces cream cheese, softened |
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¼ |
cup (1¾ ounces) sugar |
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1 |
large egg yolk |
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½ |
teaspoon vanilla extract |
1. FOR THE BROWNIE BASE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil and set pan aside. Whisk flour, baking powder, and salt in small bowl until combined; set aside.
2. Melt bittersweet chocolate, unsweetened chocolate, and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth. Remove melted chocolate mixture from heat; whisk in sugar and vanilla; then whisk in eggs, one at time, fully incorporating each. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.
3. FOR THE CREAM CHEESE FILLING: Beat cream cheese in small bowl with sugar, egg yolk, and vanilla until combined.
4. Transfer half of brownie batter to prepared pan. Drop half of cream cheese mixture, by spoonfuls, over batter. Repeat layering with remaining brownie batter and cream cheese filling. Using tip of butter knife, gently swirl batter and cream cheese filling.
5. Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and toothpick inserted in center comes out with several moist crumbs attached, 50 minutes to 1 hour, rotating pan halfway through baking.
6. Let brownies cool in pan on wire rack for 5 minutes. Remove brownies from pan using foil. Let brownies cool on wire rack to room temperature, about 1½ hours. Refrigerate until chilled, at least 3 hours. (To hasten chilling, place brownies in freezer for about 1½ hours.) Cut brownies into 2-inch squares and serve. (Don’t cut brownies until ready to serve. Brownies can be wrapped in plastic wrap and refrigerated for up to 3 days.)