Ingredients
Scale
- 3 sticks butter (melted)
- 12 ounce Guittardi semisweet chocolate chips
- 6 ounces Unsweetened chocolate
- 3 cups sugar
- 2 tbsp vanilla
- 9 eggs
- 2 cups flour
- 3/4 tsp salt
- 1 1/2 tsp baking powder
Another Bowl
- 3 packages room temp cream cheese
- 3/4 cup sugar
- 1 1/2 tsp vanilla
- 3 egg yolks
Instructions
- Over simmering water in a very large glass bowl, melt 3 sticks butter, a 12 ounce pakcage of Guittardi semi-sweet chocolate chips, 6 ounces of unsweetened chocolate. Remove from heat when smooth. Mix in 3 cups sugar, 2 T vanilla. Whisk in 9 eggs, 3 at a time. When smooth, add a dry mixture of 2 cups flour, 3/4 t salt, 1 1/2 t baking powder.
- In another bowl, beat 3 packages room temperature cream cheese with 3/4 cup sugar and 1 1/2 t vanilla. When smooth, add 3 egg yolks, one at a time, until smooth.
- In large roasting pan – coat with cooking spray. Line with one single sheet of foil which overhands long edges. Spray foil. Pour in most chocolate. Put on cream cheese in dollops, then rest of chocolate. Create marbling with point of a knife.
- Bake at 325 for 50 min – center should be not quite firm – toothpick should *not* come out clean. Cool in pan for 5 minutes. Use foil handles to lift out brownies. Cool on wire rack ’til room temp. Refrigerate at least 4 hours. Then cut and serve.
- – Recipe from The Black Sheep bakery in Amherst, MA – courtesy of Mark & Meyer Van Wye.
- Category: Brownies, Desserts
- Cuisine: American