Updated Nov 24, 2014Chatelaine
- Preheat oven to 325F (160C). Lightly coat an 8-inch (2-L) square baking dish with oil. Cut cream cheese into cubes. Whirl in a food processor until smooth, scraping down side as necessary. Add 1/4 cup (50 mL) sugar, 1 egg and 1 tsp (5 mL) vanilla. Whirl until smooth, scraping down side.
- Place butter in a small bowl. Microwave on medium until melted, 45 to 75 seconds. In a large bowl, using a fork, stir remaining cup (250 mL) sugar with flour, cocoa, baking powder and salt. In a medium-size bowl, whisk remaining 2 eggs with butter, 3 tbsp (45 mL) milk and remaining tsp (5 mL) vanilla until evenly blended. Stir egg mixture into flour mixture until evenly mixed. Remove 1/2 cup (125 mL) batter to a small bowl and stir in remaining 1 tbsp (15 mL) milk. Set aside. Stir chocolate chips into batter in large bowl.
- Turn chocolate-chip batter into baking dish and smooth surface. Turn cream cheese mixture overtop and smooth surface. Spoon large dollops of reserved chocolate batter overtop. Using a knife tip, swirl brownie mixture through cheesecake a few times, creating a wavy pattern.
- Bake in centre of oven until edges pull away from sides of pan and moist crumbs cling to a toothpick when inserted into centre, 35 to 40 minutes. Brownies will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.
Know Your Cocoa
* Cocoa has the lowest fat and calories of any chocolate product. * In chocolate sauces, you can use 3 tbsp (45 mL) cocoa and 1 tbsp (15 mL) butter in place of the 1 square (1 oz/28 g) unsweetened baking chocolate that’s called for. * Cocoa will keep almost indefinitely in a covered container. * Cocoa has less caffeine than coffee, tea or cola. * When making brownies using baking chocolate, add a light sprinkling of cocoa to the batter to intensify the chocolate flavour.