Some of the quickest methods to fulfill chocolate cravings include brownies.
Bake after mixing in a bowl! My brownie-loving family is always looking for ways to improve them, including adding coffee to the batter to boost chocolate taste.
– 4 ouncecream cheese – 10 tablespoonunsalted butter, divided – Cooking spray – 10 ouncesemi-sweet or bittersweet chocolate, or 1 1/2 cups plus 2 tablespoons chocolate chips, divided – 1 cupplus 3 tablespoons granulated sugar, divided – 3large eggs, divided
– 1 1/2 teaspoonvanilla extract, divided – 1 cupplus 5 tablespoons all-purpose flour, divided – 2 tablespoonunsweetened natural or Dutch-processed cocoa powder – 1/2 teaspoonkosher salt – 1/2 teaspoonbaking powder
Leave 4 ounces of cream cheese and 2 tablespoons of unsalted butter in a medium bowl at room temperature for 1 hour to soften.
Heat the oven to 350°F with a rack in the middle. Coat an 8x8 baking pan with cooking spray. Cover the bottom and two sides with parchment paper or aluminum foil. Spray paper or foil lightly with cooking spray.
Coursely chop 10 ounces of semi-sweet or bittersweet chocolate bars (use 1 1/2 cups + 2 teaspoons instead of chips). Transfer 1 cup to a medium microwave-safe bowl and save the rest for topping.
Add the remaining 8 tablespoons (1 stick) unsalted butter to the chocolate bowl. Stir after each 30-second microwave interval until almost totally melted and smooth, about 1 minute and 15 seconds. Stir till smooth and melted.
Whisk in 1 cup granulated sugar. Whisk in 2 big eggs and 1 teaspoon vanilla extract.
Whisk together 1 cup plus 2 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking powder in a medium basin. Add to the chocolate mixture and whisk with a rubber spatula until just incorporated and flour-free; batter will be thick.
Add the remaining 3 tablespoons granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract to the cream cheese and butter and fold with a rubber spatula until largely smooth. Fold the remaining 3 tablespoons all-purpose flour until just blended. The smoothness will have some bumps.
In the baking pan, pour half the chocolate batter. Cover the bottom layer with all the cream cheese batter and distribute evenly. Spread the remaining chocolate batter on the cream cheese with a spoon. The cream cheese should have dots on top. A few times with a paring knife, swirl cream cheese into chocolate batter without overmixing. Sprinkle reserved chocolate evenly.
Bake until a tester has a few crumbs, 40–42 minutes. Cool 1 hour. Lift the brownie slab from the pan onto a chopping board using the excess paper or foil. Cut 16 squares.
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