Brownie Ingedients:
10 Tbsp. unsalted butter
1 ¼ c. sugar
¾ c. unsweetened cocoa
2 tsp. water
¼ tsp. salt
1 tsp. vanilla
3 eggs
1/3 c. + 1 Tbsp. flour
Creamcheese:
8 oz. cream cheese, softened
1/3 c. sugar
1 egg
1 tsp. vanilla
- Preheat oven to 325 degrees.
- Line bottom of an 8×8 square or round baking dish with foil or parchment.
- Brown butter. Melt in medium sauce pan and cook until butter foams and brown bits form about 5 – 7 minutes.
- Meanwhile combine cream cheese, sugar, egg and vanilla until smooth. Reserve.
- Pour brown butter in bowl. Add sugar, cocoa, water, vanilla and salt. Stir to blend.
- Mix eggs.
- Whisk in eggs slowly into chocolate butter mixture.
- Add flour and stir until combined and shiny – about 60 strokes. Reserve ½ cup.
- Pour into brownie pan
- Spread cream cheese mixture evenly over brownie mix.
- Spoon 12 dollops of brownie mix evenly across top of cream cheese mixture.
- Using a toothpick or knife, to swirl to create marble effect.
- Bake for 30 minutes or until brownies are set and cream cheese is just beginning to brown.
- Cool on rack. Place in refrigerator for to set preferably overnight.
- Use foil ends to lift out of the pan and cut into squares or diagonal pieces.
Yields 16 servings.
