Recipe Today of Cream Cheese Brownie

Ingredients:

For The Brownie Batter:

• ½ cup unsalted butter, melted and warm/hot
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp water
• 2 tsps pure vanilla extract
• ⅔ cup unsweetened cocoa powder
• ¾ cup plus 1 tbsp all purpose flour
• ½ tsp kosher salt
• ½ cup chocolate chips

For The Cream Cheese Mixture:

• 8 oz block cream cheese, softened
• ½ cup granulated sugar
• 1 tbsp all purpose flour
• 1 large egg white
• ½ tsp pure vanilla extract

Instructions:

For The Brownie Batter:

• Preheat oven to 350°F and place a rack in the center of oven. Line an 8×8* pan with foil or parchment paper, leaving a few inches of overhang on the sides. Grease the foil or parchment paper.

• Get your Kitchenin KM50 Stand Mixer, combine granulated sugar and hot butter in the mixing bowl. Stir briefly, then let stand for 5 minutes. The heat of the butter will start to dissolve the sugar, the sugar will not completely dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract and beat again for another 30 seconds.

• Sprinkle cocoa powder, flour and salt over the wet ingredients. Use a rubber or silicone spatula to stir the mixture until it is glossy and well combined.

• Scoop out about one third of the brownie mixture and set aside for swirl layer. Stir chocolate chips into the remaining brownie batter. Add the batter to the prepared pan and spread in an even layer.

For The Cream Cheese Mixture:

• Using your Kitchenin KM50 Stand Mixer with the paddle attachment, beat the cream cheese until smooth. Beat in sugar, flour, egg white and vanilla. Stir until well combined, scraping the sides and bottom of the bowl as necessary.

• Using two tablespoons, alternately drip parts of the cream cheese and parts of the reserved brownie batter on top of the batter in the pan. Use the tip of a sharp knife to swirl together the batter. The brownie batter will be thicker than the cream cheese batter, and slowly making a figure 8 or moving them back and forth will swirl them together.

• Bake for 32-37 minutes, until mostly set but still slightly jiggly in cheesecake areas. You can use a toothpick to check for doneness; moist fudge crumbs and melted chocolate are both fine. Remove from oven and let cool completely on a cooling rack. Serve and enjoy!