Unsweetened cocoa for dusting
9 tablespoons unsalted butter
4 ounces good-quality semisweet chocolate, chopped
3/4 cup plus 1 tablespoon sugar
1/2 cup all-purpose flour
pinch of salt
Cream Cheese Mixture
8-ounce package of cream cheese, at room temperature
1/4 cup sugar
1/2 teaspoon vanilla extract
Chocolate Sauce (optional; see Basics)
4 scoops vanilla ice cream (optional)
confectioners' sugar for dusting (optional)
To make the fudge mixture.
Preheat the oven to 350 F. Butter four 4X1-inch-round molds and dust with the cocoa. In a double boiler over barely simmering water melt the butter and chocolate, stirring to combine thoroughly. Set aside to cool slightly. In a medium bowl whisk together the eggs and sugar until well combined. Add the chocolate mixture and stir well to incorporate. Stir in the flour and salt
until blended, but do not overmix.
To make the cream cheese mixture. In a medium bowl beat the cream cheese
and sugar until well blended. Add the vanilla and egg and continue
to beat until smooth. Fill the prepared molds three-fourths full with the chocolate mixture, then top off with cream cheese. Using a fork, swirl the layers 2 or 3 times, using a folding motion. Be careful not to overmix or to
scrape the sides or bottom of the pan, or the brownies could stick.
Bake the brownies for 35 minutes or until the tops are golden and
the centers are somewhat firm. Let cool on a wire rack and unmold. Serve
with chocolate sauce and your favorite ice cream, or dust with
The best brownies are dense, rich and loaded with chocolate. These
the bill perfectly, and the swirl of cream cheese adds a visual and
flavor contrast to the chocolate.
Note. The brownies may be made one day in advance and kept at room
temperature, tightly covered with plastic wrap. Serves 4