Stuffed Brownie Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal, and lightly butter the parchment.

Melt butter and chopped semisweet chocolate together in a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth and cooled slightly.

Whisk in granulated sugar and light brown sugar into the warm chocolate mixture until glossy. Add the eggs one at a time, whisking thoroughly after each addition, then whisk in the vanilla.

Sift together the flour, cocoa powder and salt. Fold the dry ingredients into the chocolate mixture with a spatula just until combined; do not overmix.

Reserve about 1 cup of batter (or enough to roughly cover the bottom of the pan with a thin layer) in a separate bowl for the bottom layer and for topping later. Spread the reserved bottom portion into the prepared pan in an even thin layer.

In a medium bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add powdered sugar, vanilla, and the egg yolk; beat until silky and uniform, scraping down the bowl so there are no lumps.

Drop spoonfuls of the cream cheese mixture over the thin brownie layer in the pan, leaving small gaps for jam. Use the back of a spoon to smooth slightly but keep it as a distinct layer.

Warm the jam slightly in a small saucepan or microwave for 10–15 seconds so it becomes loose. Spoon small dollops of jam over the cream cheese layer, distributing evenly but not covering every spot — you want pockets of jam.

Spoon the remaining brownie batter over the cream cheese and jam layers in rough dollops. Use an offset spatula to gently spread the top layer to cover fillings. Do not press down hard; the batter should remain airy.

Bake in the preheated oven for 28–34 minutes, until the edges are set and a toothpick inserted into the chocolate layer (avoiding cream cheese pockets) comes out with a few moist crumbs. The center should not be completely dry.

Allow the brownies to cool in the pan on a wire rack for at least 30 minutes, then use the parchment overhang to lift them out and cool completely before ganache.

Place chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer (bubbles form at the edge), then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Whisk in 1 tablespoon butter if using for extra shine.

When ganache is slightly cooled but still pourable (about 10–15 minutes), pour or spread it evenly over the cooled brownies. Tilt the pan or use an offset spatula to get a thin, even coating.

Let the ganache set at room temperature for 30–60 minutes, or speed up by chilling for 10–15 minutes until firm but not brittle.

Line a baking sheet with parchment or a silicone mat. In a small saucepan over medium heat, combine granulated sugar and light brown sugar. Stir constantly until the sugars melt and the mixture reaches a deep amber color (about 6–8 minutes). Be careful — caramel is very hot.

Remove from heat and immediately whisk in the 2 tablespoons butter until melted, then whisk in 1 tablespoon heavy cream and the sea salt (if using). The mixture will bubble and foam; keep stirring until smooth.

Working quickly, pour the brittle in a thin layer onto the prepared baking sheet and spread slightly with a spatula if needed. Allow to cool and harden completely (10–15 minutes). Break into small shards or chop into small pieces.

Sprinkle the brittle pieces over the set ganache just before serving so they remain crisp. Press very gently into the ganache to adhere if needed.