Cakey Cream Cheese Brownies
By America's Test KitchenPublished on August 22, 2007
Time
1½ hours, plus 3 hours cooling
Yield
Makes 16 2-inch brownies
Ingredients
Brownie Base
⅔ cup (3 ½ ounces/99 grams) unbleached all-purpose flour ½ teaspoon baking powder ¼ teaspoon table salt 4 ounces (113 grams) bittersweet chocolate or semisweet chocolate2 ounces (57 grams) unsweetened chocolate 8 tablespoons (1 stick) unsalted butter 1 cup (7 ounces/198 grams) sugar 2 teaspoons vanilla extract 3 large eggsCream Cheese Filling
8 ounces (227 grams) cream cheese, room temperature¼ cup (1 ¾ ounces/50 grams) sugar ½ teaspoon vanilla extract 1 egg yolkBefore You Begin
Knowing when to remove a pan of brownies from the oven is the only difficult part about baking them. If you wait until an inserted toothpick comes out clean, the brownies are overcooked. But if a toothpick inserted in the middle of the pan comes out with fudgy crumbs, remove the pan immediately. If you are a nut lover, you can stir 1 cup toasted walnuts or pecans into the brownie batter. To melt the chocolate and butter in a microwave oven, microwave chocolate alone at 50 percent power for 2 minutes. Stir chocolate; add butter; and continue microwaving at 50 percent for another 2 minutes, stopping to stir the mixture after 1 minute. If chocolate is not entirely melted, microwave an additional 30 seconds at 50 percent power.
Instructions
- Adjust oven rack to lower-middle position, and preheat oven to 325 degrees. Whisk flour, salt, and baking powder in a small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.
- In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven.) Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.
- In a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
- Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. Repeat layering and swirling with remaining brownie batter and cream cheese filling. Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
- Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
- Cool brownies in pan on a wire rack for 5 minutes. Use foil sling handles to lift brownies from pan. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. (To hasten cooling, place brownies in the freezer for about 1 1/2 hours.) Cut into squares and serve. (Do not cut brownies until ready to serve.)
- The cooled brownies can be wrapped in plastic wrap, then foil, and refrigerated for up to 5 days.
for the brownie base
for the cream cheese filling
to make ahead
Time
1½ hours, plus 3 hours coolingYield
Makes 16 2-inch browniesIngredients
Brownie Base
Cream Cheese Filling
Test Kitchen Techniques
Ingredients
Brownie Base
Cream Cheese Filling
Test Kitchen Techniques
Ingredients
Brownie Base
Cream Cheese Filling
Test Kitchen Techniques
Why This Recipe Works
We discovered the secrets to creating the perfect cream cheese brownie recipe: We started with our best brownie recipe and, for added height, increased it by half, using all-purpose flour instead of cake flour (for a more solid structure) and a combination of bittersweet or semisweet chocolate and unsweetened chocolate (for more intense chocolate flavor and a softer texture). The cream cheese filling tasted best with just an egg yolk, sugar, and vanilla added to the cream cheese. And we pulled our cream cheese brownies from the oven when some crumbs stuck to a cake tester—if the tester was clean we knew we had let the brownies bake too long.
Before You Begin
Knowing when to remove a pan of brownies from the oven is the only difficult part about baking them. If you wait until an inserted toothpick comes out clean, the brownies are overcooked. But if a toothpick inserted in the middle of the pan comes out with fudgy crumbs, remove the pan immediately. If you are a nut lover, you can stir 1 cup toasted walnuts or pecans into the brownie batter. To melt the chocolate and butter in a microwave oven, microwave chocolate alone at 50 percent power for 2 minutes. Stir chocolate; add butter; and continue microwaving at 50 percent for another 2 minutes, stopping to stir the mixture after 1 minute. If chocolate is not entirely melted, microwave an additional 30 seconds at 50 percent power.
Instructions
- Adjust oven rack to lower-middle position, and preheat oven to 325 degrees. Whisk flour, salt, and baking powder in a small bowl; set aside. Coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.
- In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven.) Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next. Continue whisking until mixture is completely smooth. Add dry ingredients; whisk until just incorporated.
- In a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
- Pour half the brownie batter into prepared pan. Drop half the cream cheese mixture, by spoonfuls, over batter. Repeat layering and swirling with remaining brownie batter and cream cheese filling. Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
- Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
- Cool brownies in pan on a wire rack for 5 minutes. Use foil sling handles to lift brownies from pan. Place brownies on wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. (To hasten cooling, place brownies in the freezer for about 1 1/2 hours.) Cut into squares and serve. (Do not cut brownies until ready to serve.)
- The cooled brownies can be wrapped in plastic wrap, then foil, and refrigerated for up to 5 days.
for the brownie base
for the cream cheese filling
to make ahead
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