My wonderful sister recommended I try the Cooks Illustrated cream cheese brownies for this week's baking challenge. The recipe, in classic CI fashion, is a bit complex but it wasn't the most painful I've ever tried to follow. Below is the double boiler where I melted bakers chocolate and 90% cacao dark chocolate with just a tiny bit of milk chocolate (a deviation from the CI recipe due to what I had in the cupboard).
After mixing up the brownie base, I put half into the 13x9 pan and then dolloped the cream cheese mixture around before layering the rest of the brownie mix on top; then another bunch of dollops of the cream cheese mixture to top it off.
I think I swirled a bit too much on top, but the parchment paper lining made it so easy to take out of the pan after baking (which never happens with brownies!).
I know I'm supposed to wait and let it cool and everything, but I just couldn't.
The consistency of these brownies is so perfect. Nice and moist, sorta thick and dense, but also crumby and .. oh man. Just perfect. Everyone at my work (and Andrew's) is going to be so happy tomorrow.