The Ingredients for the Brownies
- Eight ounces of cream cheese
- Three large eggs
- 1 ⅓ divided cups of sugar
- Unsweetened cocoa powder divided into three portions of 1½ tablespoon, ¾ cup, and 2 tablespoons
- Ten tablespoons of unsalted butter
- One teaspoon of vanilla extract
- Half a cup of all-purpose flour
- ¾ teaspoon of salt
- A teaspoon of instant espresso powder
Preparing the Batter
Preheat the oven to 325 degrees and line a baking tin with baking parchment, lightly coating it with a non-stick baking spray. In a double boiler on medium heat, place the cream cheese that was cut into one-inch pieces. Heat and mix the cream cheese until it’s soft (about 5 minutes). Remove the bowl from the heat and mix in one large egg, ⅓ cup of sugar, ¼ teaspoon of salt, and half a teaspoon of vanilla extract. Transfer half of the mixture to a smaller bowl and mix in one and a half teaspoons of cocoa powder. Set both mixtures aside.
In another metal bowl, place the butter cut into 1-inch pieces and combine it with the remaining sugar, espresso powder, and 2 tablespoons of cocoa powder. Add ½ tablespoon of salt and place the bowl over the double boiler. Stir occasionally and cook for 7-9 minutes, then let it cool for 5 minutes. Whisk in the remaining 2 eggs and vanilla extract, and then mix in the flour.
Making the Camouflage Pattern
Put the batter for the brownies in the pan, reserving half a cup. In alternating dollops, spoon the cream cheese and cocoa mixtures on top to create a camouflage pattern. Place dollops of the reserved batter on top and then bake for up to 25 minutes. Once cool, simply cut and serve!