Boom Booms

4 ozs unsweetened chocolate 
1 stick unsalted butter, room temp 
1-1/4 C + 1 T sugar 
1/2 t vanilla extract 
3 large eggs, room temp 
3/4 C all-purpose flour 

Preheat oven to 300F. 
Lightly grease an 8" square pan with butter or vegetable oil. 
Melt the chocolate and butter in the top of a double boiler placed over 
simmering water. 
Cool the mixture for 5 minutes. 
Place the sugar in a medium-sized mixing bowl and pour in the chocolate 
mixture. Using an electric mixer on medium speed, mix until blended, 
about 25 seconds. 

Add the vanilla. With the mixer on medium-low speed, add the eggs 
one at a time, blending after each addition until the yolk is 
broken and dispersed, about 10 seconds. Scrape the bowl after 
the last egg and blend well, about 15 more seconds. 

Add the flour on low speed and mix for 20 seconds; finish the mixing 
by hand, being certain to mix in any flour at the bottom of the bowl. 
Set aside. 

Cream Cheese filling: 

8 ozs cream cheese, chilled 
1-1/2 t all-purpose flour 
5 T sugar 
1 large egg 
1/4 t vanilla extract 

Mix all the filling ingredients in a food processor and process 
until blended, about 45 seconds. Set aside. 

Spread about 2/3 of the brownie batter in the prepared pan. Spread 
the cream cheese filling over the brownie batter. Using a spoon, 
scoop the remaining brownie batter over the filling in nine equal 
mounds arranged in rows of threes so that there is some space 
between them. 

Run the handle of a wooden spoon back and forth the length of the 
pan, making parallel lines about 1-1/2 inches apart, then do the 
same thing in the othre direction as if making a grid. This will 
marbleize the two mixtures. Shake the pan gently back and forth 
to level the batter. 

Bake the bars on the center oven rack until a tester in the 
center comes out clean or with some moist crumbs, about 50 
minutes. Allow the brownies to cool for 1 hour before cutting.