triple chocolate cream cheese brownie

6 tablespoons (85g) unsalted butter, cut into pieces

4 ounces (115g) bittersweet or semisweet chocolate, chopped

⅔ cup (130g) sugar

2 large eggs, at room temperature

½ cup (70g) flour

1 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

1 teaspoon vanilla extract

½ cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature

1 large egg yolk

5 tablespoons (75g) sugar

1/8 teaspoon vanilla extract

Line a 9-inch or 8-inch square pan with foil, as shown here. Mist with non-stick spray or grease lightly.

Preheat oven to 350ºF (180C).

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the ⅔ cup sugar, then the eggs.

Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

In a separate bowl, beat together the cream cheese, yolk, 5 tablespoons sugar and vanilla until smooth.

Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.


Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut into squares. Store in airtight container for a couple of days. They also freeze well.