Recipe from “The Fearless Baker,” by Emily Luchetti. (Little, Brown and Company). Makes 9 3-inch or 16 2-inch brownies.
Ingredients
chocolate layer
9 ounces dark chocolate (58-62 percent cacao), chopped in 1-inch pieces
10 tablespoons unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 cup unbleached flour
Large pinch kosher salt
coffee-cream cheese
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
2 teaspoons instant coffee granules
1 teaspoon vanilla
Directions
Preheat the oven to 350 degrees. Grease a 9-inch square pan.
For the chocolate layer: Melt the chocolate and butter in a heatproof bowl set over simmering water. Stir and scrape the bowl occasionally, until the chocolate is smooth. Let cool to room temperature.
Whisk the sugar and 3 eggs until smooth. Stir in the melted chocolate, then the flour and salt and mix until well-blended. Turn the batter into the prepared pan and spread evenly with a spatula.
For the coffee-cream cheese: Mix the cream cheese and sugar until smooth. Blend in the 2 eggs, then the instant coffee and vanilla.
Spread the cream cheese mixture over the chocolate layer. Run a table knife through to swirl large white ribbons through the brown batter, keeping the swirls distinct.
Bake 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool to room temperature. Cut into 16 2-inch or 9 3-inch squares.
