Meat the DCS Grill

MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN
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© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
© 2014 America’s Test Kitchen. All rights reserved. PHOTOGRAPHY: Carl Tremblay
Cream Cheese
Brownies
MAKES SIXTEEN 2-INCH BROWNIES
To accurately test the doneness of the brownies, be sure to
stick the toothpick into the brownie portion, not the cream
cheese. Leftover brownies should be stored in the refrig-
erator. Let leftovers stand at room temperature for 1 hour
before serving.
Cream Cheese Filling
4 ounces cream cheese, cut into 8 pieces
½ cup sour cream
2 tablespoons sugar
1 tablespoon all-purpose flour
Brownie Batter
⅔ cup (3 ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 ounces unsweetened chocolate, chopped fine
8 tablespoons unsalted butter
1¼ cups (8¾ ounces) sugar
2 large eggs
1 teaspoon vanilla extract
1. FOR THE CREAM CHEESE FILLING: Microwave
cream cheese until soft, 20 to 30 seconds. Add sour cream,
sugar, and our and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven
to 325 degrees. Make foil sling for 8-inch square baking
pan by folding 2 long sheets of aluminum foil so each is 8
inches wide. Lay sheets of foil in pan perpendicular to each
other, with extra foil hanging over edges of pan. Push foil
into corners and up sides of pan, smoothing foil ush to
pan. Grease foil.
3. FOR THE BROWNIE BATTER: Whisk our, baking
powder, and salt together in bowl and set aside. Microwave
chocolate and butter in bowl at 50 percent power, stirring
occasionally, until melted, 1 to 2 minutes.
4. Whisk sugar, eggs, and vanilla together in medium
bowl. Add melted chocolate mixture (do not clean bowl)
and whisk until incorporated. Add our mixture and fold
to combine.
5. Transfer ½ cup batter to bowl used to melt chocolate.
Spread remaining batter in prepared pan. Spread cream
cheese lling evenly over batter.
6. Microwave bowl of reserved batter until warm and
pourable, 10 to 20 seconds. Using spoon, dollop softened
batter over cream cheese lling, 6 to 8 dollops. Using
knife, swirl batter through cream cheese lling, making
marbled pattern, 10 to 12 strokes, leaving ½-inch border
around edges.
7. Bake until toothpick inserted in center comes out
with few moist crumbs attached, 35 to 40 minutes, rotating
pan halfway through baking. Let cool in pan on wire rack
for 1 hour.
8. Using foil overhang, lift brownies out of pan.
Return brownies to wire rack and let cool completely,
about 1 hour. Cut into 2-inch squares and serve.
DOLLOP BROWNIE BATTER, NOT
CREAM CHEESE
By rethinking the standard swirling process, we get a
perfectly marbled brownie that bakes evenly from edge
to center.
1. Spread cream cheese mixture
over brownie base: Evenly
spreading the cream cheese
mixture prevents it from
weighing down the brownie
base.
2. Warm reserved brownie
batter, and then dollop and
swirl: Top with spoonfuls of
reserved brownie batter—
microwaved for a few seconds
to make it more fluid and
easier to work with—before
swirling with a knife.