Yield: 15 to 20
|Semisweet chocolate, coarsely chopped
|Unsweetened chocolate, coarsely chopped
|Cream cheese, softened
|Granulated sugar, divided
|Eggs, at room temperature
|Vanilla extract, divided
|Unsalted butter, softened
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.