Marbled Brownies

Executive Chef Doug Wilson

Ingredients

• 8 ounces of bittersweet chocolate
• 8 ounces unsalted butter (2 sticks)
• 2 cups sugar, divided
• 6 large eggs
• 1 cup flour
• ½ teaspoon freshly ground nutmeg
• a pinch salt
• 24 ounces cream cheese
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 325 degrees. Butter sides and bottom of a 10x15-inch pan. Melt the chocolate in a double boiler. Allow to cool slightly.
2. Combine the butter and 1 1/4 cups of the sugar in the bowl of an electric mixer. Cream on medium speed until light and fluffy using the paddle attachment.
3. Add 4 of the eggs and beat well. Stir in the melted chocolate and mix until smooth. Decrease to low speed and stir in the flour, nutmeg and salt.
4. Spread the chocolate batter in the pan, reserving about 1 cup for later use.
5. Combine the cream cheese and the remaining 3/4 cup sugar in a clean bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth.
6. Spread the cream cheese mixture in an even layer over the chocolate batter. Scatter spoonfuls of the reserved chocolate batter over the cream cheese mixture. With a knife, swirl the chocolate batter into the cream cheese mixture, creating a marble pattern.
7. Bake the brownies for 50 to 55 minutes, until a skewer inserted in the middle comes out clean. Cool for an hour before cutting.