"Marble Cheesecake Brownies"
excerpted from The
Ultimate Brownie Book. Copyright © by Bruce Weinstein.
Reprinted by permission of HarperCollins Publishers, Inc. All rights
Makes sixteen 2 1/4 X 2 1/4-inch brownies---
If you got a little worried when you saw that the first recipe
in this book was Applesauce Brownies, you can put your fears to
rest. Here are the most decadent brownies we've ever made: A sweet
cream cheese ribbon is swirled into the buttery batter for a treat
that's rich, gooey, and still packed with chocolate. Ice them with
Chocolate Fudge Frosting (page 152) or for cream cheese lovers --
Cream Cheese Frosting (page 155).
One 8-ounce package cream cheese (regular or low-fat, but not fat-free), softened
1 1/3 cups sugar
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, plus additional for
the pan, at room temperature
6 ounces bittersweet or semisweet chocolate, chopped, or semisweet
3 ounces unsweetened chocolate, chopped
3/4 cup all-purpose flour, plus additional for the pan 1/2 teaspoon
1. In a large bowl, beat the cream cheese and 1/3 cup sugar with an electric
mixer at medium speed until the sugar has dissolved and the mixture
is smooth, about 4 minutes, scraping down the sides of the bowl
as necessary. Beat in 1 egg and 1 teaspoon vanilla until well combined.
2. Position the rack in the lower third of the oven. Preheat the
oven to 350°F. Butter and flour a 9-inch square baking pan;
set it aside.
3. Place the butter and both kinds of chocolate in the top of a
double boiler set over simmering water. If you don't have a doubleboiler,
place the butter and both kinds of chocolate in a heat-safe bowl
that fits snugly over a small pot of simmering water. Stir constantly
until half the butter and chocolate is melted. Remove the top of
the double boiler or the bowl from the pot; then continue stirring,
away from the heat, until the butter and chocolate are completely
melted. Transfer the mixture to a large bowl and allow to cool for
10 minutes. (To melt butter and chocolate in a microwave, see pages
4. Beat the remaining 1 cup sugar into the melted chocolate with
a whisk or with an electric mixer at medium speed; continue beating
until the mixture is smooth and silky, about 5 minutes by hand or
2 minutes with a mixer. Beat in the remaining 2 eggs, 2 egg yolks,
and 1 tablespoon vanilla until incorporated.
5. With a wooden spoon or a rubber spatula, stir in the flour and
salt just until combined. Do not beat. Spread three-quarters of
this chocolate batter into the prepared pan. Cover with the cream
cheese mixture, spreading it as evenly as possible with a spatula.
Do not press down. Dot the cream cheese mixture with the remaining
chocolate batter, using heaping tablespoons of batter.
6. To create a swirl effect in the brownies, run a sharp kitchen
knife through the batter without touching the bottom of the pan
or lifting the knife up during its course. Slice through the chocolate
dollops and drag some of the mixture into the cream cheese. Continue
swirling until a spin-out, almost psychedelic pattern has formed.
7. Bake for 35 minutes, or until a toothpick or cake tester comes
out clean. Set the pan on a wire rack to cool for at least 30 minutes.
8. Cut the brownies into 16 squares while they're still in the pan.
Carefully remove them with an offset spatula. Serve immediately,
or let cool completely before covering with plastic wrap for storage
at room temperature. They will stay fresh for up to 4 days. The
brownies can be tightly wrapped in wax paper, sealed in a fireezer-safe
bag, and frozen for up to 3 months; allow them to thaw at room temperature
To vary this recipe
Substitute one of the following flavorings for the 1 tablespoon
vanilla used in the chocolate batter: 2 1/2 teaspoons almond extract
2 1/2 teaspoons maple extract 2 teaspoons banana extract
2 teaspoons coconut extract 2 teaspoons mint extract
2 teaspoons rum extract
Stir in 3/4 cup of any of the following mix-ins, or 3/4 cup any
combination of the following mix-ins, with the flour mixture in
the chocolate batter: chopped candied chestnuts chopped candied
orange peel chopped Heath bars chopped Oh Henry! bars
chopped pecans chopped walnuts cocoa nibs
dried cherries shredded sweetened coconut white chocolate
Makes about 2 1/4 dozen brownies
Facts per Serving
Calories: 112 Fat: 3g Carbohydrates: 20g
Cholesterol: 1mg Sodium: 55mg Protein: 2g
Fiber: 1g % Cal. from Fat: 24% % Cal. from Carbs: 71%
Brownie Points The brownie-lover's bible. Discover how to make the perfect classic brownie that tastes just the way you always wanted: moist and rich with an unforgettable chocolate glaze. Brownie Points, the brownie-lover's bible, features tested and proven, easy-to-make recipes for every imaginable kind of those deep, dark delicacies. Lisa Slater clearly and concisely explains everything about brownie baking methods including choosing the right chocolate, other ingredients and the equipment needed. Brownie Points includes proven techniques and recipes for: Brownie muffins and cupcakes Tarts and mousse Brownie cheesecake Sugar-free date brownies Brownie molasses cookies Gluten-free brownies and more. Bakers of all levels will welcome the interesting variations on each recipe and the fool-proof methods to ensure the perfect brownies every time.
Ultimate Brownie Book Gooey, fudgy, flavored with chocolate chips, coconut, or nuts, frosted or enjoyed as is, who doesn't enjoy brownies? There are old-time classics like Chocolate Syrup Brownies and Butterscotch Brownies and Fruitcake Brownies, plus a whole chapter on blondies and easy frostings. Short on time? Turn to the doctored up brownie mix recipes that include innovative ideas for Baked Alaska, Black Forest Cake, and even S'mores. With thousands of variations, for each basic recipe, here are a lifetime of brownie recipes!