Saturday, August 3, 2013


fat witch

8 Tablespoons (1 stick) unsalted butter (I used salted butter and omitted the extra salt at the end of the recipe)
1 1/2 cups (12 oz) bittersweet chocolate chips
16 oz cream cheese, softened to room temperature
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup unbleached flour (I used bleached, it was all I had)
1/4 teaspoon salt
Grease and flour a 9×9 inch baking pan. Preheat the oven to 350.
Melt the butter and chocolate in a small saucepan over low heat, stirring frequently, until melted. Set aside to cool.
Beat the cream cheese and 1/4 cup of the sugar in a medium bowl until smooth. Beat in 1 egg and set the mixture aside.
Place the remaining 1 1/4 cups of sugar in a large bowl and beat in the remaining 3 eggs, one at a time until smooth. Add the vanilla and the chocolate mixture and mix until well blended.
Measure the flour and salt and then sift together directly into the chocolate batter. Mix the batter gently until well combined and no trace of the dry ingredients remains.
Spread three-quarters of the chocolate batter evenly in the prepared baking pan. Pour the cream cheese mixture evenly over the top of the chocolate layer in the pan. Then gently pour the remaining chocolate batter over the top of the cream cheese layer, spreading evenly with a spatula.
Dip a rounded edge knife in the pan and lift straight up, creating a marbled effect in the batter. Repeat to create a pattern, either random or in rows.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
Remove from oven and cool on a rack for 1 1/2 hours. Freeze brownies in the pan for 45 minutes. Cut just before serving. Wrap any uneaten pieces with plastic or foil and return to the freezer.
Do I even need to tell you that these brownies were delicious?

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