|6 ounces||Semisweet chocolate, coarsely chopped|
|3 ounces||Unsweetened chocolate, coarsely chopped|
|16 ounces||Cream cheese, softened|
|2 cups||Granulated sugar, divided|
|4 larges||Eggs, at room temperature|
|1 tablespoon||Vanilla extract, divided|
|1 cup||Unsalted butter, softened|
|1 cup||All-purpose flour|
Position a rack in the center of the oven and preheat to 350 degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the long sides of the pan. Lightly butter the
bottom and sides of the foil-lined pan.
Melt the chocolates according to the melting instructions in the Chocolate Key. Cool the chocolate for 10 to 15 minutes, until tepid.
In a large bowl, using a hand-held electric mixer set at medium speed,
beat together the cream cheese and ⅓ cup of the sugar until smooth.
Beat in one of the eggs and 1 teaspoon of the vanilla until combined.
In another large bowl, using a hand-held electric mixer set at medium
speed, beat the butter and remaining 1⅔ cups of sugar until combined.
One at a time, beat in the remaining 3 eggs, beating well after each
addition. Beat in the melted chocolate and the remaining 2 teaspoons of
vanilla extract. On low speed, beat in the flour and salt, just until
Scrape all but 1 cup of the chocolate batter into the prepared pan and
smooth the top with a rubber spatula. Spread the cream cheese mixture
evenly over the batter. Spoon the reserved chocolate batter over the
cream cheese mixture. Using a table knife, pull it through the layers of
batter with a slight lifting motion, in a zigzag pattern to create a
marbleized pattern. Bake for 30 to 40 minutes, or until a cake tester or
toothpick inserted 2 inches away from the center comes out with a few
moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack. When the brownies are
completely cooled, using the two ends of the foil as handles, lift the
brownies out of the pan. Cut into squares.
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