Frozen cream cheese brownies from The Fat Witch Ba
|8 tablespoons unsalted butter, one stick|
get recipes @ goboldwithbutter.com
|1 1/2 cups bittersweet chocolate chips, 12 ounces|
|16 ounces cream cheese, softened to room temperature|
|1 1/2 cups sugar|
|four large eggs|
|2 teaspoons pure vanilla extract|
|1 cup unbleached flour|
|1/4 teaspoons salt|
Notes from the cookbook:
New Yorkers love their cream cheese, whether it's baked into graham cracker crust of cheesecake and drizzled with cherry syrup or smeared atop a deli bagel and layered with lox. For an added twist, freeze the pieces of this brownie before serving. It helps the cream cheese to set and makes them a bit less sticky. Be sure to use block style cream cheese as opposed to whipped. Allow to come to room temperature slowly. Don't be tempted to speed things up in the microwave.
Melt the butter and chocolate in a small pan over low heat, stirring frequently, until melted. Set aside to cool.
Remove from the oven and cool on a rack for 1 1/2 hours. Freeze brownies in the pan for 45 minutes. Wrap any uneaten pieces with plastic or foil and return to the freezer. Makes 12 to 16 brownies.