This version adds cream cheese, fridge-cold and sliced, to give an inner layer of almost salty sourness. Just think of cheesecake – rich, sweet, sharp, palate-cleaving. What’s not to like?
- 4 oz. bittersweet chocolate
- 1/2 cup unsalted butter
- 2 large eggs
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1/3 cup plus 2 tbsp. all-purpose flour
- pinch of salt
- 7 oz. cold cream cheese
Cooking Procedures :
- Preheat oven to 350°F (180°C). Prepare 9 inch square pan, greased and lined with parchment or wax paper.
- Melt the chocolate and butter over medium-to-low heat in a heavy-based saucepan. While you’re waiting for it to melt, idly beat the eggs in a bowl with the sugar and vanilla.
- Measure the flour into another bowl and add the salt. When the chocolate mixture has all but completely melted, take the pan off the heat. The bits of unmelted chocolate or butter will continue to dissolve if left. Leave for a bit longer to cool slightly before beating in the eggs and sugar. Finally, add the flour and beat until smooth.
- Pour half the mixture into the prepared pan, slice the cream cheese as thinly as you can and top the brownie mixture in the pan with these thin slices. Pour over the remaining half of brownie-gunge, using a rubber spatula or whatever you have to make sure each bit of cheese is covered.
- Put it in the oven and bake for about 20 minutes, or until the top should be slightly paled and dry, but a cake tester inserted within should reveal a still-sticky center.
- Remove pan from the oven. Cool for about 10 minutes before cutting into little squares and eat warm or cold. Although the cooler they are the easier they’ll be to lift out.
- Makes 8 to 10.