My cream cheese brownies have three distinct layers because chocolate tastes best when its acidity is unaltered. However, you can swirl through all of the layers with a knife, if preferred, to create a marbled effect.
You can also add food coloring to the cream cheese filling, one drop at a time, to customize your brownies. Feel free to experiment with different colors, and with adding more or less nuts, etc.
Melt unsweetened chocolate and butter in a double boiler over low heat. If you don’t have a double boiler, place a stainless steel or glass-proof bowl over a pot of simmering water. Just be sure that the bowl is wider than the pot and its bottom does not touch the water. Stir constantly until all the chocolate is melted and the mixture is smooth. Remove from heat and allow it to cool for at least 5 minutes.
Preheat oven to 350 degrees Fahrenheit and carefully line a rectangular pan (13x9x2 inches) with aluminum foil, making sure that at least an inch of the foil extends over the rim. Then prepare cream cheese filling with the following ingredients.
Cream cheese, softened
2 packages or 16 oz.
Sugar
½ cup
Vanilla extract
2 tsp
Egg, room temperature
1 large
Beat all ingredients with a spoon until smooth.
Add sugar, vanilla extract, and eggs to the cool chocolate mixture. Beat it using an electric mixer on medium speed for 1 minute.
Using a spatula or wooden spoon, gradually fold in flour and salt. Finally, stir in chopped nuts.
Spread half of the batter in prepared pan. Spread cream cheese filling over chocolate batter. Then carefully spread the remaining batter over filling.
Bake for 35-40 minutes or until tookpick inserted in the center comes out clean. Cool cream cheese brownies completely before cutting. Store them covered in refrigerator.
