Cakey Cream Cheese Brownies

Name: Cakey Cream Cheese Brownies
Yield: Makes 16 2-inch brownies
Ingredients: 2/3 cup (3 1/2 ounces; 99 grams), unbleached all-purpose flour; 1/2 teaspoon, baking powder; 1/4 teaspoon, table salt; 4 ounces (113 grams), bittersweet chocolate or semisweet chocolate; 2 ounces (57 grams), unsweetened chocolate; 8 tablespoons (1 stick), unsalted butter; 1 cup (7 ounces; 198 grams), sugar; 2 teaspoons, vanilla extract; 3 , large eggs; 8 ounces (227 grams), cream cheese, room temperature; 1/4 cup (1 3/4 ounces; 50 grams), sugar; 1/2 teaspoon, vanilla extract; 1 , egg yolk

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Appears in Cook's Illustrated January/February 1999

Desserts or Baked Goods

The secret to rich, tender cream cheese brownies is the correct proportion of ingredients and a touch of underbaking.

SERVESMakes 16 2-inch brownies

TIME1½ hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

We discovered the secrets to creating the perfect cream cheese brownie recipe: We started with our best brownie recipe and, for added height, increased it by half, using all-purpose flour instead of cake flour (for a more solid structure) a...

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