Cream Cheese Brownies

By daiseyduck

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete. We use unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added liquid from the cream cheese filling doesn’t make the brownies soggy or too dense. The addition of sour cream to the cream cheese swirl adds a pleasing tang that complements the brownies’ sweetness. The usual method of dolloping cream cheese over the brownie batter before swirling delivers a soggy center and dry edges. To ensure even baking and the right balance of cream cheese swirl and chocolate in every bite, we spread the cream cheese mixture evenly over the brownie batter and then dollop reserved brownie batter on top before swirling.

Ingredients

• 4 ounces cream cheese, cut into 8 pieces
• 1/2 cup sour cream
• 2 tablespoons sugar
• 1 tablespoon all-purpose flour
• 2/3 cup (3 1/3 ounces) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 ounces unsweetened chocolate, chopped fine
• 8 tablespoons unsalted butter
• 1 1/4 cups (8 3/4 ounces) sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Details

Servings 1
Adapted from cooksillustrated.com

Preparation

Step 1

Makes Sixteen 2-inch Brownies

Microwave cream cheese until soft, 20 to 30 seconds. Add sour cream, sugar, and flour and whisk to combine. Set aside.

Adjust oven rack to 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 each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

Whisk flour, baking powder, and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes.

Whisk sugar, eggs, and vanilla together in medium bowl. Add melted chocolate mixture (do not clean bowl) and whisk until incorporated. Add flour mixture and fold to combine.

Microwave bowl of reserved batter until warm and pourable, 10 to 20 seconds. Using spoon, dollop softened batter over cream cheese filling, 6 to 8 dollops. Using knife, swirl batter through cream cheese filling, making marbled pattern, 10 to 12 strokes, leaving 1/2-inch border around edges.

1. SPREAD CREAM CHEESE MIXTURE OVER BROWNIE BASE:

Evenly spreading the cream cheese mixture prevents it from weighing down the brownie base.

Top with spoonfuls of reserved brownie batter—microwaved for a few seconds to make it more fluid and easier to work with—before swirling with a knife.