While the brownies are cooling, bring 4 ounces (1/2 cup) heavy cream to a gentle simmer off heat, whisk in 3 ounces (1/2 cup) finely chopped dark chocolate. Fold the frozen cream cheese into the batter and bake as directed.ĭanger Brownies: This variation ensures every brownie has a few crispy edge pieces, making each more dangerously alluring. Freeze an 8-ounce block of cream cheese until firm, then cut into 1/2-inch chunks and freeze for 30 minutes more. Mix it up! Cream Cheese: With nuggets of cream cheese studded throughout the batter, this variation cuts the chocolate intensity with bursts of tangy freshness. While warm, these brownies may seem cakey and light (which is easy to mistake for overbaked), but as they cool, their crumb becomes more dense, compact, and fudgy. The liquid portion will be fine, albeit with a more deeply toasted flavor. Troubleshooting: If you accidentally blacken the butter, simply strain it through a fine-mesh sieve to remove the bitter solids.
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