Cream Cheese Brownies

Brownie Base
2/3 cup all-purpose flour
¼ tsp salt
½ tsp baking powder
2oz unsweetened chocolate
4oz bittersweet or semisweet chocolate
1 stick unsalted butter
1 cup sugar
2 tsp vanilla extract
3 large eggs

Cream cheese filling
8oz cream cheese, at room temperature
¼ cup sugar
½ tsp vanilla extract
1 egg yolk

1. Combine dry ingredients in a small bowl; set aside.
In a large bowl melt the chocolate alone in the microwave for 2 min on power level 50%. Stir chocolate, add butter. Continue microwaving for 2 more min on 50%, stopping to stir after 1 min. Wisk in sugar and vanilla. Cool slightly. Wisk in eggs one at a time, fully incorporating each before adding the next. Add dry ingredients; whisk until just incorporated.
2. In a small bowl beat cream cheese with sugar vanilla and egg yolk.
3. Prepare 8-inch pan by placing a large sheet of tinfoil in bottom of pan. (Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.) Coat foil with cooking spray.
4. Pour half of brownie batter into prepared pan. Drop half of cream cheese mixture by spoonfuls over batter. Repeat. Use blade of a table knife to gently swirl batter and cream cheese filling.
5. Bake at 325 degrees until edges of brownies have puffed slightly, center feel not quite firm when touched lightly, and toothpick comes out with several moist, fudgy crumbs. About 50-55 min.
6. Cool in pan for 5 min. Remove from pan and cool on a cooling rack until room temperature. Rap in tinfoil and cool in fridge for 3 hours or freezer for 1 ½ hours. Cut into 16 squares and serve.

(Cooke’s Illustrated “The Best Recipes” Cook Book)