Friday, March 23, 2012

Cheesecake-Marbled Brownies

While I was making the Irish Car Bomb Cupcakes for the adults for my parent's St. Patrick's Day celebration I needed a child-friendly dessert.  I recently discovered that my kids love cheesecake.  I already knew they loved brownies.  So, I found this recipe in my stash of recipes torn out of magazines from long ago and decided to give these a try.  I put a drop of green food coloring in the cheesecake batter to make it look more holiday-ish.  Overall, I thought they were okay....really, have you ever eaten a bad brownie?  I think if I had my choice, I'd rather keep the two treats separate.   

Cheesecake-Marbled Brownies
from Gourmet, June 2007

Yield:  16

Active Time: 15 minutes
Start to Finish: 50 minutes (not including cooling)

Two adored classics come together in this dessert lover's superbrownie.


For brownie batter:
1 stick (1/2 cup) unsalted butter, cut into pieces
2 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

For cheesecake batter:
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Make brownie batter:
Put oven rack in middle position and preheat oven to 350 degrees 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.

Family Rating: 1 thumbs up.

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1 comment:

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    Have a great day