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1
Prep:
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2
Take your eggs, butter, and cream cheese out of the refrigerator a couple of hours before you make the dish.
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3
Preheat the oven to 300F.
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4
Grease two 9 x 13-inch baking pans.
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5
Assemble the piping bag, coupler, and tip (see Notes).
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6
Preheat the oven to 300F.
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7
Melt together the butter and chocolate in a double boiler or microwave.
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8
Transfer to a large mixing bowl.
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9
Using a whisk, blend 2 cups of the sugar and the salt into the chocolate-butter mixture.
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10
Slowly add 4 of the eggs to the mixture, 1 at a time.
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11
In 3 separate batches, add in the flour.
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12
Add the vanilla.
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13
In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining 1 cup sugar until smooth (about 2 minutes), and then add the remaining 2 eggs, 1 at a time.
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14
(For this step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
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15
Measure out 1 1/2 cups of the chocolate mixture and set aside to use as a topping.
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16
Pour the remaining chocolate mixture into the greased 9 x 5-inch pans.
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17
Spread the cream cheese mixture on top of the chocolate mixture.
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18
Fill the piping bag fitted with the #804 tip with the reserved chocolate mixture.
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19
Pipe lines along the width of the brownies, about 1 inch apart.
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20
Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect.
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21
You can also use the knife to make swirls of whatever design you would like.
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22
Bake at 300F for 60 minutes.
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23
Cool completely in the pans.
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24
After they cool completely at room temperature, refrigerate them in the pans for at least 4 to 5 hours before slicing.
