Cream Cheese Brownies

1. 1

   Preheat oven to 180C/350F.

2. 2

   You will need a square metal baking tin, 23 cm X 4 cm deep, greased and lined.

3. 3

   Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly.

4. 4

   Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate.

5. 5

   Add the flour and salt and beat until smooth.

6. 6

   Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices.

7. 7

   Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered.

8. 8

   Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center.

9. 9

   Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out.

10. 10

    NOTE: The yield number depends on how big or small you cut them.

* Per serving · 4 servings · Values may vary.

No additional tips available.