Chocolate Chip Brownies Swirled with Cream Cheese
- Cook Time: 35 minutes
- Course: Dessert
Reynolds Kitchens tip
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- 2 tablespoons unsalted butter, melted12 ounces cream cheese (1 1/2 8-ounce blocks), at room temperature1 tablespoon sour cream1/4 cup each: granulated sugar and powdered sugar1 teaspoon pure vanilla extract1 extra-large egg, at room temperature1 pinch of salt For the brownies:1 cup unbleached all-purpose flour3 tablespoons plain cake flour1 teaspoon baking powder1/2 teaspoon salt1 cup (2 sticks) unsalted butter2 ounces unsweetened chocolate, chopped6 ounces bittersweet chocolate, chopped1 teaspoon instant espresso powder2 teaspoons pure vanilla extract1 1/2 cups granulated sugar3 generous tablespoons "Lyles" Golden Syrup (or use light corn syrup)3 extra-large eggs, at room temperature1 extra-large egg yolk, at room temperature1 cup semisweet chocolate chips
Line a 13 x 9-inch baking dish with Reynolds Wrap® Pan Lining Paper, allowing a 2-inch overhang at each end. Brush the paper with melted butter, which will add flavor to the brownies, and set the pan aside.
If using a glass dish, preheat the oven to 325°F. If using a metal pan, preheat to 350°F.
Using an electric mixer, beat the cream cheese with the sour cream, sugars, vanilla, egg and salt until smooth. Set aside.
Combine both types of flour, baking powder, and salt using a whisk. Sift this mixture into another bowl.
In a 2 1/2-quart heavy-bottomed saucepan, melt the butter with the two types of chopped chocolate over low heat. Remove the pan from the heat and stir in the espresso powder and vanilla. Whisk the sugar and syrup into the melted chocolate mixture until smooth. Add the eggs, one at a time, whisking well after each addition. Whisk in the egg yolk and, when smooth, add the dry ingredients. Using a batter-whisk, combine the mixtures, until smooth.
Fold in the chocolate chips, <span>using a large rubber spatula.</span>
Place the pan into the preheated oven and bake the brownies until a toothpick, inserted into the center, comes out with some chocolate adhering to it without being overly wet. (If you shake the pan, gently, the brownie cake will jiggle, just a bit), about 35 minutes. Avoid overbaking.
Place the pan on a wire rack and let the brownie cake cool thoroughly. Once cool, cover the pan with aluminum foil and let it sit, for at least 4 hours (preferably overnight) in the refrigerator.
To cut the brownies, lift the brownie cake out of the pan, using the overhang of foil as a handle, and invert onto another flat tray, lined with wax paper.
Peel off the foil, then re-invert, right side up, and discard the wax paper.
Slice the slab into 2-inch squares, using a sharp knife.
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