Eric Lanlard’s cream cheese brownies – video

Remember to err on the side of under-baking to get these cream cheese brownies perfectly fudgy… Watch the video, and then get the full recipe.

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Cream cheese brownies:

Melt the butter and the chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally. Remove the bowl from the heat and cool slightly.
Stir the sugar, vanilla and a pinch of salt into the chocolate mix, then beat in the eggs using a wooden spoon or electric hand mixer until smooth. Stir in the coffee, sift over the flour, then beat until just combined and glossy.
For the marbling, beat the cream cheese in a mixing bowl until smooth, then mix in the sugar, egg and vanilla. Spoon the coffee chocolate mix into the tin, then pour over the marbling mix and use a knife to cut through both mixes for a marbled effect.
Bake for 30 minutes, but keep an eye on the brownies as you may need to cover the tin with foil for the last 10 minutes of cooking if they start to brown too much. Cool in the tin, then cut into 16 squares.

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