cream cheese browniesrating:
125g dark chocolate
125g unsalted butter
2 large eggs
200g caster sugar
1 tsp vanilla extract
75g plain flour
pinch of salt
200g *cold* Philadelphie cream cheese
23cm square tin, 4cm deep, greased and lined
preheat oven to 180/gas 4
melt chocolate and butter over low heat in a heavy based pan. Beat the eggs with sugar and vanilla. Measure the flour into another bowl and add salt. When the chocolate has all but completely melted, take the pan off the heat - the residual heat in the mixture will finish it off. Leave for a bit to cool slightly before beating in the eggs and sugar. Finally add the flour, and beat till smooth.
pour half the mixture into the tin, slice the Philly as thinly as you can and put it on the mixture in the tin, pour the remaining mixture over the top. Smooth the mix so that all the cream cheese is covered.
bake for about 20 minutes - the top should be slightly paled and dry, but a skewer should reveal a slightly sticky centre. Cool for about 10 minutes before cutting into little squares.
the first slice out will almost certainly be botched - so look on it as the cook's treat!