Cream Cheese Brownies

From Cook's Illustrated | July/August 2014

Why this recipe works:

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete. We use unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added liquid from the cream cheese filling doesn’t make the… read more

Cream cheese brownies are an American classic. However, to be done right, the two batters must complement each other rather than compete. We use unsweetened chocolate for bold chocolate flavor and a cakey brownie batter so that the added liquid from the cream cheese filling doesn’t make the brownies soggy or too dense. The addition of sour cream to the cream cheese swirl adds a pleasing tang that complements the brownies’ sweetness. The usual method of dolloping cream cheese over the brownie batter before swirling delivers a soggy center and dry edges. To ensure even baking and the right balance of cream cheese swirl and chocolate in every bite, we spread the cream cheese mixture evenly over the brownie batter and then dollop reserved brownie batter on top before swirling.

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Makes Sixteen 2-inch Brownies

To accurately test the doneness of the brownies, be sure to stick the toothpick into the brownie portion, not the cream cheese. Leftover brownies should be stored in the refrigerator. Let leftovers stand at room temperature for 1 hour before serving.

Ingredients

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