Cookie Collection Recipe 6

When we lived in Twentynine Palms, we had a next-door neighbor who loved the cream cheese brownies his mother would make. His wife asked her mother-in-law for the recipe many times, but, somehow the mother-in-law would always forget to get it in the mail to her, or it got lost in the mail, or she was sure she'd sent it... Then, the wife tasted the cream cheese brownies made from this recipe at one of our biennial holiday cookie parties and realized that they we a dead-ringer for those elusive brownies of her husband's childhood.

I gladly gave her the recipe and she immediately made up a batch, wrapped them up and shipped them to her husband (who was on deployment at the time). He was thrilled, she was thrilled, but I suspect the mother-in-law was not very thrilled. So here they are... cream cheese brownies, just like mom makes...

Cream Cheese Brownies
Makes sixteen 2”-square browniesŽŽŽ

⅔ cup bleached, all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder

2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
8 tablespoons (1 stick) butter

1 cup sugar
2 teaspoons vanilla
3 large eggs

8 ounces cream cheese, room temperature
¼ cup sugar
½ teaspoon vanilla
1 large egg yolk

Preheat the oven to 325 degrees and lightly grease an 8”-square baking pan and fit an ~8”x16" sheet of aluminum foil in bottom of pan so the foil overhangs both sides of the pan to use as handles to remove the brownies from pan after they are baked (it is really worth the trouble to do this). Spray with non-stick spray or lightly grease the foil.

In a small bowl whisk together the flour, salt and baking powder. Set aside. Melt the chocolate and butter over very low heat on the stovetop, in a double-boiler or in the microwave and stir until smooth. Remove the melted chocolate mixture from the heat, whisk in the 1 cup sugar and 2 teaspoons vanilla, then whisk in the 3 eggs, one at a time, mixing each egg in thoroughly before adding the next and mix until completely smooth. Add the reserved flour mixture and whisk just until incorporated.

In a small bowl, beat the cream cheese with the ¼ cup sugar, ½ teaspoon vanilla, and the egg yolk until mixed well. Pour half the brownie batter into the prepared pan and drop spoonfuls of half of the cream cheese mixture over the batter. Repeat the layering with the remaining brownie batter and cream cheese filling, then use the blade of a table knife or a spoon handle to gently swirl the batter and cream cheese filling together, creating a marbled effect.

Bake the brownies until the edges have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes. Cool the brownies in the pan on a rack for 5 minutes, then, using the foil, lift the brownies from pan. Place the brownies on a rack and allow them to cool to room temperature. If you can stand the wait, refrigerate the brownies until chilled, at least 3 hours, cut into squares and serve.