Brownie Swirl Cookies Food

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

BROWNIE SWIRL CHEESECAKE

Steps:

• Grease bottom of 9-inch springform pan.
• Prepare basic brownie mix as directed on package; pour batter evenly into springform pan.
• Bake at 350°F 15 minutes.
• beat cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Pour over brownie layer.
• Spoon melted chocolate over cream cheese mixture; cut through batter with knife several times for marble effect.
• Bake at 350°F for 35 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• Chill.
• Decorate with whipped cream and chocolate flakes.

TAHINI SWIRL BROWNIES

Steps:

• Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease a 9-by-13-inch metal baking pan with butter and line it with parchment paper, allowing some paper to hang over the edges to easily lift out the brownies.
• For the brownies: Place the butter and chocolate in a large heatproof bowl. Add 2 inches of water to a saucepan just wide enough to hold the bowl a few inches above the water and bring to a simmer over high heat. Reduce the heat to low and place the bowl over the water (make sure the water doesn't boil and the bottom of the bowl doesn't touch the simmering water or the chocolate may scorch, making it grainy instead of smooth). Cook, stirring occasionally with a rubber spatula, until melted.
• Remove the bowl from the pot and turn off the heat. Stir in the instant coffee if using and the vanilla and salt.
• In a large bowl, whisk the eggs, granulated sugar and brown sugar together until completely combined. Whisk in chocolate-butter mixture until just combined. Place a sieve over the bowl and sift in the flour and fold gently to combine. Pour the batter into the prepared pan and spread evenly.
• For the tahini swirl: Whisk the tahini, sugar, eggs and salt together in a medium bowl until smooth.
• Dollop the tahini mixture all over the top of the brownie batter. Using a butter knife or wooden skewer, swirl the tahini mixture into the top of the brownies. Sprinkle the brownies with the sesame seeds.
• Bake until a toothpick inserted into the brownies comes out clean, 30 to 35 minutes. Sprinkle with sea salt and allow the brownies to cool for 15 minutes in the pan. Remove the brownies from the pan and cut into squares for serving. Store the brownies for up to 5 days in an airtight container.