In a nutshell, try it out. Good stuff, I tell ya.
This is what the inside edges look like –
Cream Cheese Swirl Brownies
Adapted from: The Flour Sack
For the Brownie base:
2/3 cup all purpose flour
1/2 tsp baking powder
6 oz bittersweet chocolate
1/2 cup butter, cut into cubes
1 cup sugar
2 tsp vanilla extract
For the Cream Cheese Swirl:
8 oz Cream Cheese, at room temperature
1/4 cup sugar
1/2 tsp vanilla
1 egg yolk
Preheat your oven to 160ºC.
Butter an 8″ square pan
For the brownie base, whisk the flower and baking powder in a small bowl and keep aside.
Melt the chocolate and butter over a double boiler. When the chocolate has melted completely, remove from the heat and whisk in sugar and vanilla.
Cool slightly. Add the eggs one at a time, whisking between each addition.
Continue whisking till the mixture is well incorporated and smooth.
Gently fold in the dry ingredients and mix till just barely incorporated.
For the cream cheese layer, beat the cream cheese, sugar, vanilla and egg yolk till well combined.
Pour half the brownies base batter into the pan. Dollop half the cream cheese mixture by the spoonfuls. Repeat by layering the brownie base over it and then dollop the rest of the cream cheese mixture. Use a butter knife and gently swirl the batter to give a marbled effect.
Bake till the edges of the brownies have puffed slightly and a toothpick inserted into the center comes out with several fudgy crumbs attached to it. This should take about 55 minutes.
Cool completely. Cut into squares and enjoy!
(Note: I halved the recipe and used a 6″ square pan and I got 9 pieces.)