You just may have to make a double batch of these yummy brownies! When I send a plate of these in with my husband to work for his co-workers to enjoy they are gone before the morning is over. If you don’t have a 9-inch pan, use your 8-inch and cook a few minutes longer. Enjoy!
4(1-oz) unsweetened chocolate baking squares
3/4 C. butter
1/2 C. firmly packed light brown sugar
1 3/4 C. granulated sugar, divided
4 large eggs, divided
1 tsp. vanilla extract
1/8 tsp. salt
1 C. all-purpose flour
1(8-oz) pkg. cream cheese softened
2 Tbsp. all-purpose flour
1/4 C. bourbon
Preheat oven to 350. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate squares and butter in a large bowl for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in brown sugar and 1 1/2 cups granulated sugar. Add 3 eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla, salt and 1 cup flour. Spread half of batter in prepared pan. Beat cream cheese at medium speed with and electric mixer until smooth; add 2 Tbsp. flour and remaining 1/4 cup granulated sugar, beating until blended. Add bourbon and remaining egg, beating until blended. Pour cream cheese mixture over brownie batter in pan; top with remaining brownie batter, and swirl together. Bake at 350 for 40-45 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut into squares.