A decadent and fun take on the fudge-y, dense brownie. With, of course, extra chocolate throughout by way of chocolate chips. The inky black poppy seeds blend with soft cream cheese, vanilla, and powdered sugar for a delightful smooth-yet-grainy bite to the already soft and pliable brownie. So good.
Notes: butter is unsalted. Neutral oil is organic, non-GMO canola.
CREAM CHEESE POPPY SEED BROWNIES
Ingredients: 1/3 cup unsweetened cocoa powder, 1/2 cup + 2 Tbsp. boiling water, 4 Tbsp. melted butter, 1/2 cup + 2 Tbsp. of neutral oil, 2 eggs + 2 egg yolks, 2 tsp. vanilla extract, 2 1/2 cups sugar, 1 3/4 cups flour, 3/4 tsp. sea salt, 1 1/2 cups semi-sweet chocolate chips.
For the cream cheese poppyseed layer: 1/2 cup poppy seed spread (such as by Solo), 8 ounces softened cream cheese, 3 tbsp. powdered sugar, and 1 tsp. vanilla extract.
1. Preheat the oven to 350*. Grease and line an 8x8 baking dish. 2. In a large bowl, whisk the cocoa powder with boiling water until dissolved. Add 1 cup of the chocolate chips and stir just long enough for them to melt. Whisk in the melted butter and oil. 3. Whisk in eggs and yolks, followed by the vanilla, until very smooth. Whisk in the sugar until dissolved. Switch to a wooden spoon, and stir in the flour and salt until combined. Fold in the remaining chocolate chips. 4. In a separate bowl, stir together the softened cream cheese, poppy seed spread, and vanilla until well combined. 5. Pour half of the brownie batter into the baking dish. Spoon over the cream cheese mixture, spreading to the edges. Pour the remaining brownie batter on top, smoothing to the edges. Bake for 35-45 minutes, until firm but bouncy on top. Cool before cutting—store covered in the refrigerator. TIPS
If the top is cooking fast, but the center is still jiggly, lay over a piece of foil to prevent burning.
If the poppy seed layer is not spreading nicely, use the back of a spoon or "marble" it into the brownie batter