With three different chocolate layers, these brownies are intense. The cocoa in them beckons for tall glasses of milk.
- For the Filling:
- 1 cup chopped bittersweet or semisweet chocolate or chocolate chips, divided
- 1/4 cup heavy cream
- 1/2 pound cream cheese, room temperature
- 1 egg
- 2 teaspoons flour
- For the Brownie Batter:
- 9 ounces (18 tablespoons) unsalted butter, room temperature; more for buttering the pan
- 1 1/2 cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- For the Icing:
- Approximately 12 ounces bittersweet or semisweet chocolate, finely chopped (about 2 cups)
FOR THE FILLING: Slowly melt half the chopped chocolate and cream together in a microwave or a double boiler. Set aside to cool. In an electric mixer fitted with a paddle attachment, beat the cream cheese and egg together until fluffy. Add the cooled chocolate mixture and mix well. Add the flour and the remaining chocolate and mix until incorporated. Chill the filling while you assemble the brownie batter.
FOR THE BROWNIE BATTER: Heat the oven to 350 degrees F.
Butter a 9 x 13-inch baking pan. Cream the butter and sugar in an electric mixer until fluffy. Add the eggs one at a time, making sure that each one is fully incorporated before adding another. Occasionally scrape down the sides of the bowl. Add the vanilla and almond extracts. Sift together the flour, cocoa and baking powder and gently blend them into the batter.
TO ASSEMBLE: Using an offset metal spatula, spread half the brownie batter into the prepared pan. Spread the filling over the batter. Spoon
the remaining brownie batter over the filling and gently spread it into an even layer. Bake for 35 minutes, until a knife inserted into the center of the brownies comes out clean.
FOR THE ICING: As soon as you remove the brownies from the oven, sprinkle about three-quarters of the chocolate on top. Let sit about 5 minutes, until the chocolate has melted. Gently spread the soft chocolate into a thin, smooth layer. If it isn’t enough chocolate, sprinkle a few more pieces on top and spread again, but be careful not to make the icing too thick.
TO SERVE: Let the bars cool before cutting.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
161 calories; 10g total fat; 45mg cholesterol; 27mg sodium; 17g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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