Camouflage Chocolate Fudge Brownies

Ingredients

• •1 spray Nonstick cooking oil spray
• •8 oz cream cheese
• •3 large eggs
• •1⅓ cups sugar
• •1 tsp vanilla extract
• •¾ tsp kosher salt
• •0.94 cup cocoa powder
• •10 Tbsp unsalted butter
• •1 tsp instant espresso powder
• •½ cup all-purpose flour

Cooking Instructions

1. 1.

   Place a rack in middle of oven; preheat to 325°F. Lightly coat a 9x9" pan, preferably metal, with nonstick spray. Line with parchment paper, leaving overhang on all sides. Lightly coat parchment with nonstick spray. Place cream cheese in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water). Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. Remove bowl from heat (leave water simmering). Using a heatproof rubber spatula or wooden spoon, smash and mix cream cheese until smooth. Add 1 egg, ⅓ cup (66 g) sugar, 1/2 tsp. vanilla, and 1/4 tsp. salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 11/2 tsp. cocoa powder.

   15 min

2. 2.

   Place butter in another medium heatproof bowl. Add espresso powder (if using) and remaining 1 cup (200 g) sugar, 3/4 cup plus 2 Tbsp. cocoa powder, and 1/2 tsp. salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in, 7-9 minutes. Let cool 5 minutes.

   14 min

3. 3.

   Add remaining 2 eggs and remaining 1/2 tsp. vanilla to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy. Add flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Scoop out 1/2 cup brownie batter and set aside. Scrape remaining batter into prepared pan and spread into an even layer.

   10 min

4. 4.

   Working quickly, alternate dollops of cocoa-cream cheese mixture and cream cheese mixture over batter. Dollop reserved batter on top (it will be quite thick). Don't worry if your design looks random and spotted.

   5 min

5. 5.

   Bake brownies until center is set and no longer looks wet, 22-25 minutes. Transfer pan to a wire rack and let cool. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut into sixteen 21/4" squares, wiping knife clean between slices.

   25 min