Frozen Cream Cheese Brownie

By Greywolf

Ingredients

• 8 Tbsp (1 stick) unsalted butter
• 1 1/2 c (12 oz) bittersweet chocolate chips
• 16 oz cream cheese, softened to room temperature
• 1 1/2 c white sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 c flour
• 1/4 tsp salt

Details

Servings 12
Preparation time 45mins
Cooking time 225mins

Preparation

Step 1

1. Grease a 9x9 inch baking pan with butter. Dust with flour and tap out the excess. Preheat the over to 350 F. 2. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently, until melted. Set aside to cool. 3. Beat the cream cheese and 1/4 c of sugar in a medium bowl until smooth. Beat in 1 egg and set the mixture aside. 4. Place the remaining 1 1/4 c of sugar in a large bowl and beat in the remaining 3 eggs, one at a time until smooth. Add the vanilla and chocolate mixture and mix until well blended. 5. Measure the flour and salt and sift together directly into the chocolate batter. Mix the batter gently until well combined and no trace of the dry ingredients remains. 6. Spread three quarters of the chocolate batter evenly in the prepared baking pan. Pout the cream cheese mixture evenly over the top of the chocolate layer in the pan. Then gently pour the remaining chocolate batter over the top of the cream cheese layer, spreading evenly with a spatula. 7. Dip a rounded edge knife in the pan and lift straight up, creating a marbled effect in the batter. Repeat to create a pattern, either random or in rows. 8. Bake for 45 minutes or until a toothpick inserted in centre comes out clean or with only crumbs, not batter on it. 9. Remove from the oven and cool on a rack for 1 1/2 hours. Freeze brownines in the pan for 45 minutes. 10. Cut just before serving. Wrap any uneaten pieces with plastic or foil and return to the freezer.