Cream Cheese Brownie

Brownie Layer: 113g unsalted butter, cut into pieces 115g unsweetened chocolate, coarsely chopped (can choose to use chips) 250g granulated white sugar ( I would suggest going low on the sugar, perhaps 170g if you are using sweet chocolate, cause mine turned out too sweet for my liking.) 1 tsp pure vanilla essence 2 large eggs 65g all purpose flour 1/4 teaspoon salt Cream Cheese Layer: 227g cream cheese, at room temperature 65g granulated white sugar (If your chocolate is sweet, maybe lower this to 40g) 1 tsp pure vanilla extract 1 large egg 1) Preheat oven to 325 degrees F (160 deg C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. 2) In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. (Make sure the sugar melts completely!) Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). 3) Remove 1/2 cup of the brownie batter and set it aside. Place the remainder of the brownie batter evenly onto the bottom of the prepared pan. 4) Then, in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process just until creamy and smooth. Spread the cream cheese filling evenly over the brownie layer. 5) Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them. 6) Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. 7) Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Makes about 16 - 2 inch squares. ok, in the end, I'm not sure why but for the top layer, my cheese kind of fused in with the brownie, so it looked very yellowish brown but you can still see the layers when you cut them open. As mentioned atop, in my opinion, you can cut back on the sugar, it's too sweet for my liking. Never get tired of looking at recipes from JOB