David Lebovitz's (long weekend) Cream-cheese Brownies

All I can say is that these were an excellent long weekend treat and I had to resist keeping it all to myself! :)

Cheesecake Brownies (from David Lebovitz)
One 9-inch (23cm) or 8-inch (20cm) square pan

For those of you who like higher brownies, use an 8-inch pan.
6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

David Lebovitz's Absolute Best Brownies

Tomorrow my cousin Emily moves to Toronto, to warm her new home, I decided to bake her some brownies to go with the pizza we'll be ordering tomorrow (a traditional first meal in a new home). In a google search of "best brownies ever", I came across David Lebovitz's recipe. It was quick and easy, and I do agree that the one minute of vigorous stirring is essential!! From my little taste test, I can assure you that they live up to their name. Can't wait to go over and share them tomorrow :)

Absolute Best Brownies (by David Lebovitz)

Ingredients

• 6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
• 8 ounces bittersweet or semisweet chocolate, chopped
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup all-purpose flour
• 1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped

Directions

• 1. Preheat the oven to 350°F (175°C).
• 2. Line the inside of an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment. [Editor's Note: The original recipe calls for a 9-inch square pan, although we've had success with an 8-inch pan.] (I used a round cake pan, for my failed efforts in finding my square pan)
• 3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth.
• 4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. [Editor's Note: There are two crucial elements in the making of these brownies. One is throwing yourself into the making of them by stirring them "energetically," as the recipe stipulates. The second, also spelled out in the recipe, is making certain you stir the batter thusly for a full minute. It may appear to separate a few seconds into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds--and we do mean a full 60 seconds, along the lines of "One Mississippi, two Mississippi..."--you'll end up with a batter that's rich, thick, satiny smooth, and glossy as can be. And therein lies the difference between dry, crumbly brownies and what many brownie mavens around the world feel are, indeed, the world's best brownies.] Stir in the chopped nuts.
• 5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
• 6. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for up to 1 month.)