4 ounce package Baker’s brand unsweetened chocolate made from 100% cocoa
3/4 cup unsalted butter (1 1/2 sticks)
2 cups granulated sugar
3 whole eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup Dutch processed baking cocoa
8 ounces cream cheese, softened to room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg white
Preheat oven to 350 degrees F.
Spray a 9×13-inch baking pan or dish with kitchen pan spray then place a parchment sheet over the middle with the ends folded over the sides.
Cut another piece of parchment to fit going in the opposite direction and again, spray the entire surface again with kitchen pan spray. Set the pan aside for later.
In a large microwave safe bowl, place Baker’s chocolate squares and the butter and microwave for one minute covered then stir. Microwave for 30 more seconds and stir. Then for 15-30 more seconds until the chocolate has melted. Stir once more.
Add granulated sugar and whisk until mixed in.
Add eggs and vanilla and whisk to mix in.
Sift flour and cocoa and then whisk that in.
Scrape batter into the prepared pan and set aside.
In the bowl of a stand mixer or with a hand mixer, whisk cream cheese until very soft and creamy, about two minutes on medium high.
Add the sugar and beat to combine.
Scrape then add the vanilla and egg white and beat to combine. Scrape and beat again.
Use a soup spoon and dollop the top of the brownie surface with the cream cheese mixture.
Use the handle of a wooden spoon and swirl the surface.
Bake for about 35 minutes or until a toothpick inserted into the center comes out clean. (Check at 30 minutes then continue baking until done)
Cool on a rack in the pan until completely cool.
Lift out by the parchment handles, cut on a cutting board into 12 pieces (4X3) and serve.
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