Black & White Brownies
These fudgy swirled brownies are made creamy by the addition of cream cheese. See the recipe for Black & White Brownies. André Baranowski

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

Yield: makes 12


  • 8 tbsp. unsalted butter, plus more for greasing
  • 12 oz. semisweet chocolate, cut into 1/4″ pieces
  • 2 14 tsp. vanilla extract
  • 34 tsp. almond extract
  • 1 14 cups plus 1 tbsp. flour
  • 14 cup cocoa powder
  • 1 12 tsp. baking powder
  • 1 12 tsp. fine salt
  • 7 eggs
  • 2 14 cups sugar
  • 4 oz. cream cheese, at room temperature


  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.
  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.
  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.
  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.