Marbled Cream Cheese Brownies Recipe
Yield: 15 to 20Recipe by luhu.jp
Ingredients:
6 ounce: Semisweet chocolate,
4 large: Eggs, at room temperature
-coarsely chopped,
1 tbsp: Vanilla extract, divided
3 ounce: Unsweetened chocolate,
1 cup: Unsalted butter, softened
-coarsely chopped,
1 cup: All-purpose flour,
16 ounce: Cream cheese, softened
1/4 tsp: Salt,
2 cup: Granulated sugar, divided
Directions:
Position a rack in the center of the oven and preheat to 350
degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil
extends 2 inches beyond the long sides of the pan. Lightly butter
the
bottom and sides of the foil-lined pan.
Melt the chocolates according to the melting instructions in the
Chocolate Key. Cool the chocolate for 10 to 15 minutes, until
tepid.
In a large bowl, using a hand-held electric mixer set at medium
speed,
beat together the cream cheese and 1/3 cup of the sugar until
smooth.
Beat in one of the eggs and 1 teaspoon of the vanilla until
combined.
In another large bowl, using a hand-held electric mixer set at
medium
speed, beat the butter and remaining 1 2/3 cups of sugar until
combined.
One at a time, beat in the remaining 3 eggs, beating well after
each
addition. Beat in the melted chocolate and the remaining 2
teaspoons of
vanilla extract. On low speed, beat in the flour and salt, just
until
combined.
Scrape all but 1 cup of the chocolate batter into the prepared
pan and
smooth the top with a rubber spatula. Spread the cream cheese
mixture
evenly over the batter. Spoon the reserved chocolate batter over
the
cream cheese mixture. Using a table knife, pull it through the
layers of
batter with a slight lifting motion, in a zigzag pattern to
create a
marbleized pattern. Bake for 30 to 40 minutes, or until a cake
tester or
toothpick inserted 2 inches away from the center comes out with a
few
moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack. When the
brownies are
completely cooled, using the two ends of the foil as handles,
lift the
brownies out of the pan. Cut into squares.
Submitted By CHARLENE DEERING On 03-13-95
Source from luhu.jp
degrees F.
Line a 13-by-9-inch baking pan with aluminum foil so that the foil
extends 2 inches beyond the long sides of the pan. Lightly butter
the
bottom and sides of the foil-lined pan.
Melt the chocolates according to the melting instructions in the
Chocolate Key. Cool the chocolate for 10 to 15 minutes, until
tepid.
In a large bowl, using a hand-held electric mixer set at medium
speed,
beat together the cream cheese and 1/3 cup of the sugar until
smooth.
Beat in one of the eggs and 1 teaspoon of the vanilla until
combined.
In another large bowl, using a hand-held electric mixer set at
medium
speed, beat the butter and remaining 1 2/3 cups of sugar until
combined.
One at a time, beat in the remaining 3 eggs, beating well after
each
addition. Beat in the melted chocolate and the remaining 2
teaspoons of
vanilla extract. On low speed, beat in the flour and salt, just
until
combined.
Scrape all but 1 cup of the chocolate batter into the prepared
pan and
smooth the top with a rubber spatula. Spread the cream cheese
mixture
evenly over the batter. Spoon the reserved chocolate batter over
the
cream cheese mixture. Using a table knife, pull it through the
layers of
batter with a slight lifting motion, in a zigzag pattern to
create a
marbleized pattern. Bake for 30 to 40 minutes, or until a cake
tester or
toothpick inserted 2 inches away from the center comes out with a
few
moist crumbs clinging to it.
Cool the brownies in the pan set on a wire rack. When the
brownies are
completely cooled, using the two ends of the foil as handles,
lift the
brownies out of the pan. Cut into squares.
Submitted By CHARLENE DEERING On 03-13-95
Source from luhu.jp