Swirled Cream Cheese Brownies

Brownies can be made so many different ways. Sure, a standard chocolate brownie can satisfy my sweet tooth, but after a while- they get old and boring. This brownie recipe with its addition of  cream cheese swirled throughout the chocolate layer sounded fun and tempting. Can you you really go wrong with the addition of cream cheese? I don't think so. And, to top off this recipe with something extra special, I served it with  a Chocolate Kahlua sauce and Fresh Raspberry sauce (see below the brownie recipe for more details.) 

Brownie Base

2/3 c. all purpose flour 

1/2 tsp. baking powder 

1/4 tsp. salt 

4 oz. bittersweet chocolate, chopped 

2 oz. unsweetened chocolate, chopped 

8 tbs. unsalted butter 

1 c. sugar 

2 tsp. pure vanilla extract 

3 large eggs 

Cream Cheese Filling 

8oz. cream cheese, softened 

1/4 c. white sugar 

1/2 tsp. pure vanilla extract 

1 egg yolk 

• Preheat oven to 325 and grease a square 8x8 pan with non stick cooking spray. 
• For the brownie base, in a small bowl, whisk together flour with powder and salt; set aside. 
• In a double boiler or a small pot, combine chopped chocolates with butter over low heat and whisk occasionally to melt. (Watch chocolate carefully as it burns easily if left too long or over too high of heat.) 
• Remove pan from heat and pour mixture into large mixing bowl. 
• Add sugar and and vanilla to mixing bowl and mix to combine. Cool slightly. 
• Once cooled, add eggs one at a time and mix to combine. 
• Add dry ingredients and mix again to incorporate. 
• For the cream cheese filling, in a small bowl, whisk softened cream cheese with sugar, vanilla and egg yolk until blended. 
• Pour half of brownie mixture into the greased pan in an even layer. 
• Next, use half of cream cheese filling and drop a few spoonfuls of cream cheese spaced apart over brownie base. 
• Pour remaining brownie mixture over cream cheese dollops and repeat with cream cheese filling as before. 
• Using a table knife, beginning at one edge of the pan, dip knife into brownie mixture and slowly swirl batter to create a marble effect (don't go overboard.) 
• Bake until brownie edges are puffed and center has only a few fudgy crumbles when pierced with a tooth pick (about 50-60 minutes.) 
• Cool brownies prior to serving. If desired, serve with Fresh Raspberry Sauce and/or Chocolate Kahlua Sauce. 

Brownie recipe adapted from "Cook's Illustrated Spring Entertaining" magazine, 2010 edition.

Fresh Raspberry Sauce: 

1 c. fresh or frozen raspberries 

1/4 c. white sugar 
1/4 c. water 

1 c. seedless raspberry jam 

1 tbs. Grand Marnier or Triple Sec liqueur 

• In a small saucepan, combine raspberries with sugar and water. Bring to a boil. 
• Reduce heat and simmer 5 minutes. 
• Pour mixture into a blender or food processor and pulse with jam and liqueuer until smooth and combined. 
• Cool and serve as a dessert sauce. 

Chocolate Kahlua Sauce: 

1/2 c. heavy cream or half and half 

1/2 tbs. unsalted butter 

1/4 lb. bittersweet or semi sweet chocolate, chopped 

2 tbs. Kahlua or other Coffee Liqueur 

• In a double boiler or small saucepan over low heat, heat butter with chocolate. Whisk until melted.
• Add cream and liqueur and whisk until smooth. 
• Remove from heat and cool prior to serving.