Ingredients
1 teaspoon baking powder
1 cup Land O Lakes Butter
4 (1-ounce) squares unsweetened baking chocolate
1 cup semi-sweet chocolate chips
1 (3-ounce) package cream cheese, softened
Method
Sources
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Recipe1M+
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Professional chocolate callets — tempering, ganache, mousse
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
Heat-resistant spatulas for folding, stirring, scraping
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional chocolate callets — tempering, ganache, mousse
Aluminum-free baking powder — no metallic taste in baked goods
Alkalized cocoa — darker color, smoother flavor for European-style baking
Heat-resistant spatulas for folding, stirring, scraping
Powdered cream for shelf-stable cooking — sauces, baking, camping
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heat oven to 350f. line bottom of 13x9-inch baking pan with parchment paper, extending paper over pan edges. set aside. melt 1 cup butter and unsweetened chocolate in 2-quart saucepan over medium heat, stirring occasionally, until smooth. stir in all remaining brownie ingredients except chocolate chips; mix well. gently stir in chocolate chips. spread half of batter into parchment paper-lined pan. combine all filling ingredients in bowl. beat at medium speed, scraping bowl often, until creamy. spread over brownie batter in pan. spoon remaining batter over cream cheese mixture. (some cream cheese mixture may show through batter.) bake 30-35 minutes or until brownie begins to pull away from sides of pan. cool completely. lift bars from pan, using parchment paper ends. place onto cutting board. pull back edges of parchment for easy cutting; cut into bars. store refrigerated.