Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted butter and 2 cups of granulated sugar until well combined.1 cup unsalted butter, 2 cups granulated sugar
- Beat in the 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, the large egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly.
- Dollop spoonfuls of the cream cheese mixture over the brownie batter in the pan. Then, pour the remaining brownie batter over the cream cheese dollops.
- Using a knife or a skewer, gently swirl the cream cheese mixture into the brownie batter. Don't over-swirl; you want distinct swirls, not a uniform color.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
- Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for achieving clean slices.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze wrapped brownies for up to 2-3 months. Reheat gently in the microwave on low power for 10-15 seconds per square.