Fudgy Marbled Cheesecake Brownies Food
CHEESECAKE-MARBLED BROWNIES
Categories Cheese Chocolate Dairy Egg Dessert Bake Cream Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 brownies
Number Of Ingredients 12
Steps:
- Make brownie batter:
- 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.
- Make cheesecake batter and bake brownies:
- Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
- Bake until edges are slightly puffed and center is just set, about 35 minutes.
- Serve warm or at room temperature.
FUDGY CREAM CHEESE BROWNIES
This recipe is easy to make and tastes great. It was given to me by my mother who often doubles the recipe and bakes it as a cake instead.
Provided by rawrabsent
Categories Bar Cookie
Time 55m
Yield 24 Brownies
Number Of Ingredients 13
Steps:
- For The Chocolate Batter - Combine Flour, baking powder and salt.
- Melt Chocolate with butter over hot water.
- Beat eggs until foamy. Gradually add sugar, continue beating at meadium speed of electric mixer until thick and lemon coloured, about 5 minutes.
- Add vanilla and chocolate mixture; mix well. Add flour; mix well.
- For The Cream Cheese Batter - Beat cream cheese with butter, vanilla, sugar and egg until well blended.
- To Finish Brownies - Layer half of the chocolate batter in a greased and floured 8-inch (2 litre) square pan.
- Spread with cheese mixture. Top with spoonfuls of chocolate batter.
- Swirl with knife through layers to marble.
- Bake at 180ºC (350ºF) for 35 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.
Nutrition Facts : Calories 114, Fat 6.3, SaturatedFat 3.7, Cholesterol 38.5, Sodium 73.6, Carbohydrate 13.6, Fiber 0.3, Sugar 11, Protein 1.7
SINFUL CHEESECAKE BROWNIES
This is my favorite brownie recipe, period. Super-chocolatey brownie swirled with twice the cream cheese of other marbled brownies. Chocolate chips are optional, but give the brownie more texture. I use the Ghirardelli bittersweet chocolate bar and Ghirardelli semi-sweet chocolate chips. From David Lebovitz (check his website for more fantastic recipes!)
Provided by minnie chef
Categories Bar Cookie
Time 50m
Yield 9 large brownies, 9 serving(s)
Number Of Ingredients 13
Steps:
- Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
- Preheat oven to 350 degrees (180C).
- In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
- Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
- In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
- Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
- Bake for 35 minutes, or until the batter in the center of the pan feels just set.
- Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
- Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
Nutrition Facts : Calories 333.6, Fat 20.8, SaturatedFat 12, Cholesterol 110, Sodium 132.6, Carbohydrate 34.7, Fiber 0.9, Sugar 27.8, Protein 4.5
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