Unsalted Butter, Cut Into Pieces | 10 tablespoons |
All-Purpose Flour | 1 cup plus 2 tablespoons |
Unsweetened Cocoa Powder | 1/4 cup |
Baking Powder | 1/2 teaspoon |
Salt | 1/2 teaspoon |
Semisweet Chocolate | 8 ounces |
Cream Cheese, Room -Temperature | 4 ounces |
Sugar | 1 1/2 cups |
Eggs | 4 large |
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter.
Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides.
Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine.
Add 3eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter.
Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour.
Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes.
Lift brownies out of pan; transfer to a rack to cool completely. On a cutting board, using a dampened serrated knife, cut into 16 squares.