*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.
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.