Double Chocolate Cream Cheese Brownies with Maldon Flake

Yields 30 servings

FOR THE BITTERSWEET BROWNIE LAYER:

• Unsalted butter and flour, for baking pan
• 8oz (230g) bittersweet chocolate, coarsely
• chopped
• 6oz/1 ½ sticks (170g) unsalted butter, cubed
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (120g) all-purpose (plain) flour
• ½ teaspoon fine-grain sea salt
• 1 cup (130g) walnut pieces

 

FOR THE CREAM CHEESE LAYER:

16oz (450g) cream cheese, softened

4 tablespoons/½ stick (60g) unsalted butter,

softened

3 cups (360g) confectioners’ (icing) sugar

Seeds of 1 vanilla bean

 

FOR THE SEMISWEET GANACHE GLAZE:

6oz (170g) semisweet (dark) chocolate, finely

chopped

2 tablespoons (30g) unsalted butter

½ cup (120ml) heavy whipping cream

1 tablespoon light corn syrup

Maldon flake sea salt

 

 

METHOD

1. MAKE THE BITTERSWEET BROWNIE LAYER:

Preheat the oven to 350°F/180°C. Butter and flour

a 13x9”/33x23 cm baking pan; set aside

.

2. Place the chocolate and butter in a medium

saucepan and place the pan over low heat. Stir

until the chocolate and butter are melted and

well combined. Remove the pan from the heat

source and pour the chocolate mixture into a

large mixing bowl. Let the mixture stand until it is

barely warm to the touch, about 10 minutes.

 

3. Stir the sugar into the cooled chocolate mixture

with a large wooden spoon. Add the eggs, one at

a time, stirring well between each addition. Stir

in the vanilla. Add the flour and salt and stir until

just combined. Gently fold in the walnuts.

 

4. Pour the mixture into the prepared baking pan

and smooth evenly with the back of the wooden

spoon. Bake for 22 to 25 minutes, or until a

toothpick inserted into the center comes out

mostly clean with a few moist crumbs clinging to

it. Allow the brownies to cool completely in the

pan.

 

5. MAKE THE CREAM CHEESE LAYER: Combine

the cream cheese, butter, and confectioners’ sugar

in a large mixing bowl. Beat on low speed with an

electric mixer until just combined. Increase the

speed to high and beat for 3 minutes, or until the

mixture lightens in color. Add the vanilla seeds

and beat for 1 minute longer.

6. Spread the frosting evenly over the brownie

layer and chill until firm, about 2 hours.

 

7. MAKE THE SEMISWEET GANACHE GLAZE: In

a small saucepan, combine the chocolate, butter,

and heavy whipping cream. Cook over low heat,

stirring slowly and constantly with a whisk, until

the mixture is smooth, 5 to 7 minutes. Remove

the pan from the heat source and stir in the corn

syrup. Let the glaze cool to room temperature,

about 25 minutes. Pour the glaze over the set

cream cheese layer and use an offset spatula to

spread the glaze evenly to the corners of the pan.

 

8. Chill the brownies for 3 hours, or overnight.

Cut the chilled brownie slab with a sharp knife.

Garnish each slice with a 2-finger pinch (meaning,

pinch the salt between your thumb and 2 fingers)

of Maldon salt; add more to taste. The brownies

will keep, well covered, in the refrigerator for 5

days.