Friday, October 16, 2009
Cheesecake Swirl Brownies
They almost look Black and Gold...I made these for a Steeler pre-game tailgate for Mark and some of his friends from work. This recipe makes quite a few of these delectable little morsels of goodness that I found myself nibbling on the extras until they were all gone. I'm sure glad I didn't have the whole batch at my disposal or I'd have downed them all! (This is why I share everything I bake!) The brownie layer is rich and fudgy and the cheesecake layer was the perfect complement. Be sure to bake these for a crowd because I don't want you to curse me because you ate the whole pan yourself!
Cheesecake Swirl Brownies
from Classic Stars Desserts by Emily Luchetti
5 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
7 ounces (14 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar, divided
5 large eggs
3/4 cup all-purpose flour
pinch of kosher salt
1 1/4 pounds cream cheese, room temperature
1 teaspoon vanilla extract
Preheat the oven to 325 degrees F. Butter a 9x13-inch baking pan.
Melt the chocolates together in a double boiler. Whisk until smooth and let cool until warm.
Combine the butter and 1 1/4 cups of the sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 30 seconds. Add 3 of the eggs, one at a time, mixign well after each addition. Reduce the speed to low, add the melted chocolate, and mix until smooth. Mix in the flour and salt. Measure out about 1 cup of the chocolate batter and set aside. Spread the remaining batter in the prepared pan.
Combine the cream cheese and the remaining 3/4 cup sugar in a clean mixer bowl and beat on medium speed until smooth. Add the remaining 2 eggs and the vanilla and again beat until smooth. Spread the cream cheese mixture in an even layer over the chocolate batter. Scatter spoonfuls of the reserved chocolate batter over the cream cheese layer. With a knife, swirl the chocolate batter into the cream cheese layer to create a marbled effect.
Bake until a toothpick inserted into the center comes out with a moist crumb, about 50 minutes. Let cool for at least 30 minutes. Cut into 24 squares.
Note: when I made the chocolate batter, it was too thick to swirl through the cheesecake layer, so I placed the reserved batter in the microwave for a few seconds at a time until the chocolate batter was more of a pourable consistency. This made it easier to make the chocolate swirls.
Labels: Cookies and Bars