For the cream cheese swirl:
8 oz. cream cheese, room temperature
1/4 c. sugar
1 large egg, room temperature
1/4 t. vanilla extract
For the brownies:
6 T. unsalted butter
1/4 c. cornstarch
1/4 c. unsweetened cocoa powder
1 T. instant coffee or espresso powder (adding less will just enhance the chocolate flavor, but adding the full amount gives it a bit of a coffee flavor as well)
1/2 t. kosher salt
9 oz. semisweet chocolate, coarsely chopped
1 c. sugar
1 t. vanilla extract
3 large eggs, room temperature
Make the cream cheese swirl:
Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
Make the brownies:
Preheat oven to 350℉. Spray a 8x8x2″ baking pan with cooking spray, or butter it.
Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl. Combine chocolate and 6 T. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula. Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and cool completely. Cut into squares and enjoy!
I don’t really watch baseball. I’m more into pro football. The Green Bay Packers are my favorite team. Dipping pizza in ranch at first sounded weird, but the more I think about it the more I could see how that tastes good. I’ll have to try it next time I have pizza.
Braces would suck. Fortunately, I’ve never had them. My cousin did, though.
"One day your life will flash before your eyes. Make sure it's worth watching." -Gerard Way