Cream Cheese Brownies

Totally forgotten to update this recipe. Currently, this is everyone's favourite even with non chocolate lover like hubby. Bila free day je, aku bake this brownies. Memang sedap!! Alamak! meleleh air liur aku  bila teringat brownies ni.

The recipe below aku dah alter to my taste (aku rasa sgt sedap sebab tak manis). Feel free to go to the website for the original recipe. :)

Cream Cheese Brownies
Adapted from Brown Eyed Baker

For the Brownies:
2/3 cup all-purpose flour
½ teaspoon baking powder
6 ounces dark chocolate, chopped
125gram salted butter, cut into pieces
1/2 cup granulated sugar
2 teaspoons vanilla extract
3 eggs

For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk
1 large egg (whole egg)

 DIRECTIONS:

1. Adjust an oven rack to the lower-middle position and preheat oven to 325 degrees F. Butter an 8-inch square baking pan.

2. Whisk the flour, salt and baking powder together in a small bowl; set aside.

3. In a medium bowl, combine the chocolate and butter. Use double boiler, melt the butter and chocolate until completely melted and smooth. Whisk in the sugar and vanilla extract; allow the mixture to cool slightly. Whisk in the eggs, one at a time, fully incorporating each before adding the next. Continue whisking until the mixture is completely smooth. Add the dry ingredients and whisk until just incorporated.

4. Make the cream cheese filling by beating the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended.

5. Pour half the brownie batter into the prepared pan, spreading it in an even layer. drop half the cream cheese mixture, by spoonfuls, over the batter. Repeat, layering the remaining brownie batter and cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

6. Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.

7. Cool the brownies in a pan on a wire rack for 5 minutes. Remove the brownies from the pan using the foil handles. Place the brownies on a wire rack; allow them to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerate for up to 5 days.