Cream Cheese Brownies

This recipe came from my new favorite cookbook, Baking Illustrated.  I checked this book out from the library and I can't put it down!  There are so many things I want to try...but one thing at a time. 

Cream Cheese Brownies

(from Baking Illustrated)
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Brownie Base:

2/3 cup all-purpose flour

1/4 tsp. salt

1/2 tsp. baking powder

2 oz. unsweetened chocolate, chopped

4 oz. bittersweet or semisweet chocolate, chopped

8 Tbsp. (1 stick) unsalted butter

1 cup sugar

2 tsp. vanilla extract

3 large eggs

Cream Cheese Filling:

8 oz. cream cheese, room temperature

1/4 cup sugar

1/2 tsp. vanilla extract

1 egg yolk

Grease an 8-inch square baking pan (or you can line it with foil and spray the foil--it makes for easier clean-up and the brownies don't stick to the pan).

Brownie Base:

Whisk the flour, salt and baking powder together in a small bowl; set aside.

Melt the butter and chocolate together and stir until smooth.  If using the microwave, use 50 percent power for 2 minutes.  Then stir and microwave another 30-60 seconds on 50 percent power until it is completely melted.  Whisk in the sugar and vanilla; cool slightly.  Whisk in the eggs, 1 at a time, fully incorporting each before adding the next.  Continue whisking until the mixture is completely smooth.  Add the dry ingredients; whisk until just incorporated.

Cream Cheese Filling:

In a small bown, beat the cream cheese with the sugar, vanilla, and egg yolk until evenly blended.

Pour half the brownie batter into the prepared pan.  Drop half the cream cheese mixture, by spoonfuls, over the batter.  Add the remaining brownie batter, and then the remaining cream cheese filling.  Use the blade of a table knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.

Bake until the edges of the brownies have puffed slightly, the center feels not quite firm when touched lightly, and a toothpick inserted into the center comes out with several moist, fudgy crumbs adhering to it, 50-60 minutes.