Wednesday, July 25, 2007

Cheesecake Marbled Brownies

Brownies by Epicurious

I kind of doubt I have to say very much about these brownies. I'm pretty sure that just clicking on this blog and seeing them will set your tastebuds on WDM (warp drool mode). And I'm pretty sure that if you make these not only will you think a) I'm a fantastic cook! b) Everybody's gonna love me! but also c) Oh God I gained two pounds! Consider yourself warned.

I've made brownies before, and they were really quite good, but I like my brownies to be all frou-froued up. As in let's add some cheesecake to these babies and really make our tummies happy. I did add cheesecake. And it worked. Our tummies were very happy (see poundage above). The beauty of brownies is how easy they come together even when made from scratch. So it's not quite as easy as dumping a packaged mix into a bowl and adding oil and eggs, but homemade brownies are still almost a one-bowl dessert. So give the real thing a chance, won't you? I guarantee you will not be disappointed in this recipe, and neither will your tummy. But I won't speak for your hips.

* These brownies are my submission to Brownie Babe of the Month, hosted this go-round by the fabulous Once Upon a Tart.

Marble Brownies

Cheesecake-Marbled Brownies
Adapted from epicurious
Makes 16 servings
Printer-friendly version

Ingredients for brownie batter
1 stick unsalted butter, cut into pieces
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
Pinch of salt
2/3 cup all-purpose flour

Ingredients for cheesecake batter
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon vanilla

Directions
1. Preheat oven to 350 degrees. Butter square baking dish.
2. To a medium saucepan over low heat add butter and chocolate, whisking occasionally, until both are melted. Remove from heat and whisk in sugar, eggs, vanilla and salt. Whisk in flour until just combined. Spread in prepared baking dish. Set aside.
3. In a separate bowl whisk together cream cheese, sugar, egg yolk and vanilla until smooth. Dollop cheesecake batter over chocolate batter. Then drag knife through both batters, making swirls as you go.
4. Bake 30 to 35 minutes, or until edges are puffed and center is set. Serve warm or at room temperature. (And if you're feeling giddy add a scoop of ice cream and chocolate sauce over the top.)