-
1
Adjust oven rack to lower-middle position, and preheat oven to 325 degrees.
-
2
Whisk flour, salt, and baking powder in a small bowl; set aside.
-
3
Coat an 8-inch-square baking pan with cooking spray, and, fit an 8-by-16-inch sheet of aluminum foil in bottom of pan.
-
4
(Foil overhangs both sides of the pan; use as handles to remove baked brownies from pan.)
-
5
Coat foil with cooking spray.
-
6
In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth.
-
7
(Alternatively, melt chocolate and butter in microwave oven.)
-
8
Remove melted chocolate mixture from heat; whisk in 1 cup sugar and 2 teaspoons vanilla; then whisk in 3 eggs, one at a time, fully incorporating each before adding the next.
-
9
Continue whisking until mixture is completely smooth.
-
10
Add dry ingredients; whisk until just incorporated.
-
11
In a small bowl, beat cream cheese with remaining 1/4 cup sugar, 1/2 teaspoon vanilla, and egg yolk until of even consistency.
-
12
Pour half the brownie batter into prepared pan.
-
13
Drop half the cream cheese mixture, by spoonfuls, over batter.
-
14
Repeat layering and swirling with remaining brownie batter and cream cheese filling.
-
15
Use blade of a table knife or a spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect.
-
16
Bake until edges of brownies have puffed slightly, center feels not quite firm when touched lightly, and a toothpick or cake tester inserted into center comes out with several moist, fudgy crumbs adhering to it, 50 to 60 minutes.
-
17
Cool brownies in pan on a wire rack for 5 minutes.
-
18
Use foil sling handles to lift brownies from pan.
-
19
Place brownies on wire rack; allow them to cool to room temperature.
-
20
Refrigerate until chilled, at least 3 hours.
-
21
(To hasten cooling, place brownies in the freezer for about 1 1/2 hours.)
-
22
Cut into squares and serve.
-
23
(Do not cut brownies until ready to serve.
-
24
Whole bar can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.
-
25
).
