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5. Pour the batter into the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted into the brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in the pan, about 15 minutes. Lift out the brownies; let cool completely on a wire rack before cutting into squares.

warm cream cheese brownies

MAKES 12

for the cream cheese batter

6 ounces cream cheese, room temperature

4 tablespoons unsalted butter, room temperature, plus more for the pan

½ cup sugar

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoons all-purpose flour

½ cup semisweet chocolate chips (3½ ounces)

for the chocolate batter

4 ounces unsweetened chocolate

4 ounces semisweet chocolate

6 tablespoons unsalted butter

4 large eggs

1½ cups sugar

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup semisweet chocolate chips (7 ounces)

1. Preheat the oven to 325°F. Butter a 9 × 13-inch baking pan; set aside. Make the cream cheese batter: Beat the cream cheese, butter, and sugar in the bowl of an electric mixer fitted with the paddle attachment until well blended. Add eggs, 1 at a time, beating well and scraping down the sides of the bowl at least once. Add the vanilla, and beat until combined. Using a large rubber spatula, fold in the flour and chocolate chips.

2. Make the chocolate batter: Melt the chocolates and butter in a medium heatproof bowl set over a pan of barely simmering water. Remove the bowl from the heat, and let cool completely.

3. In a large bowl, using a handheld whisk, beat the eggs, gradually adding the sugar, until the mixture is thick and pale. Whisk in the cooled chocolate mixture. Add the vanilla, and combine well.

4. Combine the flour, baking powder, and salt in a medium bowl, and fold into the chocolate mixture. Fold in the chocolate chips. Measure out about ½ cup chocolate batter, and set aside. Spoon the rest of the batter into the prepared baking pan, and spread the cream cheese batter evenly over the top. Drop the reserved chocolate batter in dollops on top. Run a knife or offset spatula all the way through the batters to create a swirling effect.

5. Bake until a cake tester inserted near the edges comes out clean, about 35 minutes. The center will still be fairly soft, but it will continue to firm after being removed from the oven. Transfer to a wire rack; let cool in the pan before cutting into squares.

peanut butter swirl brownies

MAKES 9 LARGE OR 16 SMALL SQUARES

Store brownies in an airtight container at room temperature for up to 3 days.

for the batter

8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for the pan

2 ounces good-quality unsweetened chocolate, coarsely chopped

4 ounces good-quality semisweet chocolate, coarsely chopped

2/3 cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¾ cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

for the filling

4 tablespoons unsalted butter, melted

½ cup confectioners’ sugar

¾ cup smooth peanut butter

¼ teaspoon salt

½ teaspoon pure vanilla extract

1. Preheat the oven to 325°F. Line a buttered 8-inch-square baking pan with foil or parchment paper, allowing 2 inches to hang over the sides. Butter the lining (excluding the overhang); set the pan aside.

2. Make the batter: Put the butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

3. Whisk together the flour, baking powder, and salt in a separate bowl, and set aside.

4. Whisk the granulated sugar into the chocolate mixture. Add the eggs, and whisk until the mixture is smooth. Stir in the vanilla. Add the flour mixture; stir until well incorporated.

5. Make the filling: Stir together the butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

6. Pour one-third of the batter into the prepared pan, and spread evenly with