Cream Cheese Brownie

I fell in love with these brownies.... for some people maybe prefer cake-like brownies, these brownies really not cake-like brownies, it looks like melted brownie, the brownies are rich, chewy, melting, and fudgy..so I will give u all, same cream cheese brownies recipe with more cake-like brownies.

Ingredients :

• 10 Tsp unsalted butter, cut into pieces
• 1 cup and add two more Tsp all purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 teaspoon salt
• 220gr semisweet or bittersweet chocolate, chopped
• 110gr cream cheese ( room temperature )
• 1 1/2 cups sugar
• 4 large eggs

Directions :

• Preheat oven to 180 C.
• Brush a 22cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside.
• In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.
• Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over a saucepan of gently simmering water. Heat, stirring occasionally, until smooth around 2 minutes; remove bowl from pan.
• Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).
• Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour.
• Spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
• Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes.
• Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened knife, cut and store in an airtight container at room temperature.
• You got brownies for next 2 days......lol