Cream Cheese Brownies

Yield: About 36 brownies

Ingredients :

·         6 large whole eggs, warmed to room temperature, divided

·         ¼ teaspoon salt

·         2 teaspoons vanilla extract

·         2½ 8-ounce packages cream cheese, warmed to room temperature

·         2 sticks (8 ounces) unsalted butter, warmed to room temperature

·         ¾ cup (3 1/3 ounces) unsweetened chocolate (I recommend Valrhona or Callebaut, but Baker’s brand is much easier to find)

·         3 cups, granulated sugar, divided

·         ½ cup all-purpose flour, sifted

Equipment:

·         Stand mixer fitted with the paddle attachment or a hand mixer

·         Two 9 × 13-inch greased pans

·         Piping bag fitted with ½-inch round tip (#804)

·         Paring knife

·         Sifter

·         Double boiler or microwave

·         Whisk

Directions :

Take your eggs, butter, and cream cheese out of the refrigerator a couple of hours before you make the dish. Preheat the oven to 300°F. Grease two 9 × 13-inch baking pans. Assemble the piping bag, coupler, and tip (see Notes).

Preheat the oven to 300°F.

a.    Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl.

b.    Using a whisk, blend 2 cups of the sugar and the salt into the chocolate-butter mixture.

c.    Slowly add 4 of the eggs to the mixture, 1 at a time.

d.    In 3 separate batches, add in the flour.

e.    Add the vanilla.

f.     In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time. (For this step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)

g.    Measure out 1½ cups of the chocolate mixture and set aside to use as a topping.

h.    Pour the remaining chocolate mixture into the greased 9 × 5-inch pans.

i.      Spread the cream cheese mixture on top of the chocolate mixture.

j.      Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about 1 inch apart.

k.    Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.

l.      Bake at 300°F for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.