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Tuesday, December 21

Cream cheese marbled chocolate brownies

Chocolate, 62% bittersweet
8 ounces
Cream cheese, room temperature
8 ounces
Sugar, granulated
1 cup
Eggs, room temperature
Vanilla extract
1 ½ teaspoons
Flour, all-purpose
¾ cup
½ teaspoon
Butter, softened
1/3 cup
Milk, whole
½ cup
  1. Preheat oven to 350°F, and grease a 9x9-inch baking dish.
  2. In a microwave-safe bowl, heat chocolate 45 seconds, and then stir; microwave in additional 15 second intervals until all chocolate pieces lose their original shape, stirring until just melted; cool to room temperature.
  3. In a small bowl, beat cream cheese and sugar until smooth; beat in 1 egg and ½ teaspoon vanilla, and set aside.
  4. In a small bowl, combine flour and salt, and then set aside.
  5. In a large bowl, beat ¾ cup sugar and butter until creamy; add remaining eggs, one at a time, and 1 teaspoon vanilla; beat until well mixed.
  6. Beat in melted chocolate and then stir in the flour mixture until blended; spread into prepared dish.
  7. Drop tablespoons of cream cheese mixture randomly over the chocolate mixture; swirl mixtures deeply with a spoon, pulling chocolate mixture up to the surface.
  8. Bake for 33 to 38 minutes, or until a toothpick inserted in the center comes out slightly sticky.
  9. Cool completely in pan on a wire rack.
  10. Refrigerate for 1 hour, and then cut into bars (if you can last that long).

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