Plaza Bakery’s Cream Cheese Topped Chocolate Brownies
8 ounces Cream cheese; room temperature
1/2 cup Sugar
1 large Egg; room temperature
1/2 teaspoon Vanilla
1 pinch Salt
8 ounces Bitter or semisweet chocolate – chopped
1/2 cup Butter, unsalted
4 large Eggs
1 cup Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 cup Flour
1/2 cup Semi-sweet chocolate chips
For topping: Preheat oven to 350 degrees. Lightly grease 9 inch square
baking pan. The pan must be at least 2 inches deep. Dust pan with flour; tap
Using electric mixer, beat cream cheese with sugar in medium bowl until
smooth. Blend in egg, vanilla and salt. Set topping aside while preparing
For Brownies: Melt chocolate and butter in heavy saucepan over very low
heat, stirring until smooth. Cool slightly.
Using electric mixer, beat eggs, sugar, vanilla and salt in a large bowl
until thick, about 3 minutes. Stir in melted chocolate, then flour and
semisweet chocolate chips.
Pour batter into prepared pan; smooth top. Spoon cream cheese topping into
pastry bag fitted with 1/2 inch round tip. Pipe cheese mixture in diagonal
lines atop brownie batter, spacing line 1/2 to 3/4 inches apart.
Run tip of small knife through cream cheese on opposite diagonal, spacing
1/2 inch apart and creating V pattern.
Bake until toothpick inserted comes out with a few moist crumbs still
attached, about 40 minutes. Cool dessert in pan on rack for 3 hours. Cover
and refrigerate at least 2 hours.
Can be prepared up to 2 days ahead. Run sharp knife around pan to loosen.
Cut dessert into brownies. Serve cold.