Plaza Bakery's Cream Cheese Topped Chocolate Brownies
Topping: 8 oz cream cheese, rm temp 1/2 c sugar 1 lg egg, rm temp 1/2
tsp vanilla Pinch of salt
Brownies: 8 oz bittersweet or semisweet chocolate, chopped 1/2 c
unsalted butter 4 lg eggs 1 c sugar 1 tsp vanilla 1/4 tsp salt 1 c
flour 1/2 c semisweet chocolate chips
Topping: Preheat oven to 350 degrees. Lightly grease 9 inch square
baking pan. The pan must be at least 2 inches deep. Dust pan with
flour; tap out excess. Using electric mixer, beat cream cheese with
sugar in mdm bowl until smooth. Blend in egg, vanilla and salt. Set
topping aside while preparing brownie batter.
Brownies: Melt chocolate and butter in heavy saucepan over very low
heat, stirring until smooth. Cool slightly. Using electric mixer,
beat eggs, sugar, vanilla and salt in a lg bowl until thick, about 3
minutes. Stir in melted chocolate, then flour and semisweet chocolate
chips. Pour batter into prepared pan; smooth top. Spoon cream cheese
topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese
mixture in diagonal lines atop brownie batter, spacing line 1/2 to
3/4 inches apart. Run tip of sm knife through cream cheese on
opposite diagonal, spacing 1/2 inch apart and creating V pattern.
Bake until toothpick inserted comes out with a few moist crumbs still
attached, about 40 minutes. Cool dessert in pan on rack for 3 hours.
Cover and refrigerate at least 2 hours.
Can be prepared up to 2 days ahead. Run sharp knife around pan to
loosen. Cut dessert into 12 brownies. Serve cold.
The Houston Post, September 18, 1991
From the November 1990 Bon Appetit R.S.V.P. column, which in turn had
gotten the recipe from the Plaza Bakery in Sante Fe, NM.