Chocolate Cream Cheese Brownies

Courtesy of Lory Utz

Makes about 90 1” squares

10 x 15 inch pan with sides, lined with non stick foil or buttered heavy duty foil.
Preheat oven to 350 degrees with shelf positioned in middle of oven.

Cream Cheese Batter:
12 oz. cream cheese at room temperature
1/2 cup sugar
2 Tbsp. flour
2 large eggs
4 Tbsp. sour cream
1 tsp. vanilla

Brownie Batter:
1 cup all purpose flour, spooned in and leveled
1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 sticks unsalted butter, slightly softened
10 oz. good quality semisweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
6 large eggs
2-1/2 cups sugar
1 Tbsp. pure vanilla extract
1 cup toasted walnuts, broken in relatively small pieces

Make the cream cheese batter:
Place the cream cheese and sugar in a medium bowl; mix together with electric mixer till smooth. Blend in flour. Whisk together the eggs, sour cream, vanilla and gradually add to cream cheese mixture, mixing till smooth. Set aside.

Make the brownie batter:
Mix together the flour, baking powder and salt. Set aside.

Place the butter in a double boiler with the chocolate and melt slowly, mixing occasionally.

Place eggs in a large mixing bowl and whisk to blend. Stirring with a whisk, add the sugar in a steady stream; then mix in the chocolate and blend well. Add vanilla.

Add the flour mixture in three additions, folding in each time with a whisk until just blended. Fold in the walnuts with a rubber spatula. Remove 2 cups of batter; set aside.

Empty the remaining brownie batter into the pan and spread evenly with a spatula. Pour the cream cheese mixture over the top and spread evenly. Drop the remaining 2 cups of batter randomly by heaping tablespoons over the cream cheese mixture.

Swirl the two layers together by inserting a sharp, thin-bladed knife, gently moving the knife back and forth, making sure NOT to go through to the bottom of the pan.

Bake brownies for about 50 – 55 minutes, till top is puffed and set. Put on cooling rack. Refrigerate for a couple of hours before cutting. Brownies will be fudgy, so wipe your knife often with a paper towel when cutting. Pack in an airtight container with layers between waxed paper. Can be frozen. Keep cold until ready to serve.