Black & White Brownies

Name: Black & White Brownies
Total time: PT0D0H0M
Yield: makes 12
Ingredients: 8 tbsp. unsalted butter, plus more for greasing; 12 oz. semisweet chocolate, cut into 1/4" pieces; 2 1 ⁄ 4 tsp. vanilla extract; 3 ⁄ 4 tsp. almond extract; 1 1 ⁄ 4 cups plus 1 tbsp. flour; 1 ⁄ 4 cup cocoa powder; 1 1 ⁄ 2 tsp. baking powder; 1 1 ⁄ 2 tsp. fine salt; 7 eggs; 2 1 ⁄ 4 cups sugar; 4 oz. cream cheese, at room temperature

Serves
makes 12

ANDRÉ BARANOWSKI

These fudgy swirled brownies are made creamy by the addition of cream cheese.

Ingredients

8 tbsp. unsalted butter, plus more for greasing
12 oz. semisweet chocolate, cut into 1/4" pieces
2 ¹⁄₄ tsp. vanilla extract
³⁄₄ tsp. almond extract
1 ¹⁄₄ cups plus 1 tbsp. flour
¹⁄₄ cup cocoa powder
1 ¹⁄₂ tsp. baking powder
1 ¹⁄₂ tsp. fine salt
7 eggs
2 ¹⁄₄ cups sugar
4 oz. cream cheese, at room temperature

ADVERTISEMENTAD

Instructions

Step 1

Heat oven to 350°. Grease a 9" x 13" glass baking pan with butter and line with parchment paper; grease paper. Set pan aside.

Step 2

Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Add 1 1⁄2 tsp. vanilla and the almond extract and stir until smooth. Remove from heat; set aside.

Step 3

Sift together 1 1⁄4 cups flour, cocoa powder, baking powder, and salt in a large bowl; set flour mixture aside. In a large bowl, whisk together 6 eggs and 2 cups sugar until dissolved, about 1 minute. Stir in the melted chocolate and fold in flour mixture. Pour batter into prepared pan; spread evenly.

Step 4

With a hand mixer on medium speed, beat remaining sugar and cream cheese in a medium bowl until fluffy and smooth, 1 minute. Add remaining vanilla, flour, and egg; beat until smooth, about 1 minute. Drop spoonfuls of cream cheese mixture evenly over the chocolate batter and swirl together with a toothpick. Bake until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool on a rack. Cut and serve.

Heat oven to 350°. Grease a 9" x 13" glass baking pan with butter and line with parchment paper; grease paper. Set pan aside.
Pour enough water into a 4-quart saucepan that it reaches a depth of 1". Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Add 1 1⁄2 tsp. vanilla and the almond extract and stir until smooth. Remove from heat; set aside.
Sift together 1 1⁄4 cups flour, cocoa powder, baking powder, and salt in a large bowl; set flour mixture aside. In a large bowl, whisk together 6 eggs and 2 cups sugar until dissolved, about 1 minute. Stir in the melted chocolate and fold in flour mixture. Pour batter into prepared pan; spread evenly.
With a hand mixer on medium speed, beat remaining sugar and cream cheese in a medium bowl until fluffy and smooth, 1 minute. Add remaining vanilla, flour, and egg; beat until smooth, about 1 minute. Drop spoonfuls of cream cheese mixture evenly over the chocolate batter and swirl together with a toothpick. Bake until a toothpick inserted into center comes out clean, 35-40 minutes. Let cool on a rack. Cut and serve.