Chocolate Cream Cheese Brownies

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CHOCOLATE CREAM CHEESE BROWNIES

Makes 25 1 1/2 x 1 3/4-inch Brownies

Ingredients:

FOR THE CREAM CHEESE BATTER:

6 ounces cream cheese, room temperature

1/4 cup sugar

1 tablespoon flour

1 large egg

2 tablespoons sour cream

1/2 teaspoon pure vanilla extract

2 teaspoons fresh lemon juice

FOR THE BROWNIE BATTER:

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter

5 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

3 large eggs

1 1/4 cups sugar

1 1/2 teaspoon pure vanilla extract

3/4 cup broken walnut pieces, toasted

Procedure:

Position the rack in the lower third of the oven. Preheat the oven to 350°. Foil and butter a brownie pan.

Place the cream cheese and the sugar in a medium bowl and stir with a wooden spoon until smooth. Stir in the flour. Whisk together the egg, sour cream, vanilla extract and lemon juice and gradually add to the cream cheese mixture. Whisk until smooth. Set aside.

Strain together the flour, baking powder and salt. Set aside.

Place the butter in a medium-size bowl and set it over a pot of simmering water. The bottom of the bowl should not touch the water. When the butter is melted, add the chocolates, removing the pot from the heat after 1 minute. Let stand until the chocolates are melted, stirring occasionally.

Place the eggs in a large mixing bowl and whisk to blend. Using the whisk to stir, add the sugar in a steady stream, then pour in the chocolate mixture and whisk to blend. Stir in the vanilla extract.

Strain the flour over the chocolate mixture in 3 additions, folding gently with a whisk just until blended. Fold in the walnuts with a rubber spatula. Remove 1 cup of the batter and set aside.

Empty the remaining batter into the prepared pan and spread evenly with a spatula. Pour the cream cheese mixture over the top and spread evenly. Drop the remaining batter by tablespoons randomly over the cream cheese mixture. Swirl the 2 layers together. Bake the brownies for 45 - 50 minutes, or until the top is puffed and set. Remove from the oven and place on a cooling rack. Let the brownies stand for 3 - 4 hours before cutting into 25 squares.