Apples are great. Whole grain breads--superb. A plate full of broccoli and cauliflower? One of my favorite things. But sometimes, you have to forget about all of these "healthy foods" and just indulge. The reason that many European women stay so svelte while enjoying buttery croissants and chocolate tarts is simple, moderation. They enjoy decadent pastries but only in small amounts, relying on those good, healthy foods for the majority of their daily intake. It seems as if in America, we've lost this balance. We deprive ourselves of the foods we crave and then in moments of weakness, we binge on junk (think fast food, over-processed snacks and candy). Instead we should learn to create and appreciate high quality desserts while making a lifestyle commitment to eating whole and natural foods as much as possible. The recipe below is decadent, without question, but it is one of my favorite desserts, and I enjoy eating a tiny square of it with a cup of tea or coffee. If you like chocolate and cheesecake, this brownie is for you. But try to remember: moderation is key!
This recipe was taken from a Cooks Illustrated Baking Book. My strong recommendation: don't change this recipe. The chefs, or should I say food scientists, have experimented with each recipe hundreds of times to come up with what is often perfection. So follow this precisely, and you will be very pleased.
*Brownie Making Tip: In order to aid in the removal of brownies from your pan, line your 8 x 8 pan with two pieces of aluminum foil. Fit a sheet in the bottom of the pan, pushing it into the corners and up the sides of the pan. A slight overhang of foil will help in the removal of the brownies. Fit the second sheet in the pan, perpendicular to the first sheet. Spray your foil generously with nonstick spray.
*Brownie Making Tip: In order to aid in the removal of brownies from your pan, line your 8 x 8 pan with two pieces of aluminum foil. Fit a sheet in the bottom of the pan, pushing it into the corners and up the sides of the pan. A slight overhang of foil will help in the removal of the brownies. Fit the second sheet in the pan, perpendicular to the first sheet. Spray your foil generously with nonstick spray.
Brownies come out so much cleaner this way!
Cream Cheese Brownies
2/3 cup flour
1/4 tsp salt
1/2 tsp baking powder
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped (I used chocolate chips)
8 TBSP (1 stick) unsalted butter, cut into quarters
1 cup sugar
2 tsp vanilla extract
3 large eggs
8 ounces cream cheese, at room temperature
1/4 cup sugar
1/2 tsp vanilla extract
1 egg yolk
1. In a small bowl, whisk together the flour, salt and baking powder.
2. In a microwavable bowl, microwave the chocolate alone for 2 minutes at 50% power. Remove and stir. Add the butter and continue microwaving at 50% for another two minutes, stopping to stir after 1 minute. Remove from microwave and stir until chocolate is entirely melted, microwaving an additional 30 seconds if necessary. Allow to cool slightly.
3. Whisk in the sugar and vanilla to the chocolate mixture. Whisk in the eggs, 1 at a time, fully incorporating before adding the next. Add the dry ingredients and whisk until just incorporated.
4. For Cream Cheese Filling: Beat the cream cheese, sugar, vanilla and yolk until evenly blended.
5. Pour half of the brownie mixture into prepared pan and drop spoonfuls of cream cheese filling over the batter. Pour the rest of the brownie mixture on top and drop additional spoonfuls of cream cheese. Using a knife, swirl the batter and filling together to create a marbled effect.
6. Bake brownies in a 320 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out with moist crumbs.
2/3 cup flour
1/4 tsp salt
1/2 tsp baking powder
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped (I used chocolate chips)
8 TBSP (1 stick) unsalted butter, cut into quarters
1 cup sugar
2 tsp vanilla extract
3 large eggs
8 ounces cream cheese, at room temperature
1/4 cup sugar
1/2 tsp vanilla extract
1 egg yolk
1. In a small bowl, whisk together the flour, salt and baking powder.
2. In a microwavable bowl, microwave the chocolate alone for 2 minutes at 50% power. Remove and stir. Add the butter and continue microwaving at 50% for another two minutes, stopping to stir after 1 minute. Remove from microwave and stir until chocolate is entirely melted, microwaving an additional 30 seconds if necessary. Allow to cool slightly.
3. Whisk in the sugar and vanilla to the chocolate mixture. Whisk in the eggs, 1 at a time, fully incorporating before adding the next. Add the dry ingredients and whisk until just incorporated.
4. For Cream Cheese Filling: Beat the cream cheese, sugar, vanilla and yolk until evenly blended.
5. Pour half of the brownie mixture into prepared pan and drop spoonfuls of cream cheese filling over the batter. Pour the rest of the brownie mixture on top and drop additional spoonfuls of cream cheese. Using a knife, swirl the batter and filling together to create a marbled effect.
6. Bake brownies in a 320 degree oven for 50 to 60 minutes or until a toothpick inserted in the center comes out with moist crumbs.
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