One day shy of two months since I last posted to this site… time just gets away from you. Part of the problem is that I haven’t been cooking, and when I have been cooking, I’ve been making things that are already on this site! I have actually cooked one or two things now that I need to post about though, so maybe I should do that. Get a current post on the front page, and all that.
I’m going to start with these Cheesecake-Marbled Brownies. Seriously, make these right now. They. Are. Awesome. I’ve actually made them twice now. I made them for my family when we got together for dinner on Sunday afternoon, and we practically licked the pan clean. So I had to make them again in order to take to work. These brownies are easy to make, and insanely delicious. Just about everyone took a bite, and then said, “Oh my god…” I found these at Smitten Kitchen
Let’s make them.
Ingredients: Flour, sugar, unsweetened chocolate, unsalted butter, salt, cream cheese, vanilla extract, eggs.
Chop up 3 ounces of unsweetened chocolate. I chose to melt mine over the stove on low heat.
Add 1 stick of unsalted butter, cut into small pieces.
Stir frequently over low heat, until the chocolate and butter are completely melted and combined.
I moved my chocolate/butter mixture into a separate large bowl.
Add one cup of sugar.
Two large eggs.
1/2 teaspoon of vanilla extract
Pinch of salt
Stir to combine.
At this point, please pretend like there is a picture of me adding in 2/3 cup of flour and stirring until it’s combined. Please and thank you. I do not know where this picture disappeared to.
Grease an 8X8 inch pan.
Spread the brownie batter in the pan.
Now it’s time to make the cheesecake batter. Put 8 ounces of very softened cream cheese into a separate bowl.
Add 1/3 cup of sugar.
1 egg yolk
1/4 teaspoon vanilla extract
Combine all the cheesecake ingredients. The directions actually say to whisk it together, but I don’t think that’s actually physically possible, so I got out the handmixer.
Drop cheesecake batter onto the brownie batter
Swirl cheesecake into the brownie batter.
Bake at 350 degrees until set, about 35 minutes. And just try and let them cool a little bit before you cut into them and enjoy! This recipe is definitely in my file to make over, and over, and over again.
Gourmet, 2007 via Smitten Kitchen
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.