Marbled Cheesecake Brownies

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Soon I’ll be packing my suitcase for my move to Chocolateland. I’ve been looking through my bookshelves searching for a novel to read on the plane and I’ve set my sights on The Great Gatsby. I still haven’t read Fitzgerald’s American literary classic. I usually read contemporary fiction (think Zadie Smith, Mordecai Richler, Jeffrey Eugenides) rather than modern fiction. But then I saw the epic movie trailer. Leo, Moulin Rouge director Baz Luhrmann, an awesome soundtrack, and the enticing backdrop of the Roaring Twenties. What more can you ask for? I need to get reading before it comes out in the cinema!

In keeping with the essence of that prosperous era of decadence and indulgence, I baked these luscious marbled cheesecake brownies. These deliciously rich and unctuous brownies are infused with both chocolate and tang. I like to eat these brownies straight from the fridge.

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Bon appétit!

Recipe adapted from Smitten Kitchen

Yields 9 portions

Ingredients:
•brownie
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
•cheesecake
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate, coarsely chopped

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Instructions:
•brownie
1) Preheat the oven to 350F.
2) Butter an 8-inch square glass baking pan and line it with parchment paper.
3) Melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Stir until combined.
4) Remove the bowl from the heat and whisk in the sugar, eggs, vanilla, and a pinch of salt until well incorporated.
5) Fold in the flour until just combined.
6) Pour the brownie batter into the prepared baking pan.
•cheesecake
1) In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth.
2) Add the sugar, egg yolk and vanilla. Beat until incoprorated.
3) Add the chocolate chunks.
4) Dollop the cheesecake batter over the brownie batter.
5) Swirl it in with a knife or spatula. Fold bits of the brownie batter over the cheesecake batter for a more visibly marbled effect.
6) Bake the brownies for 35 minutes, or until the edges are slightly puffed and center is just set. I left mine in the oven for 45 minutes, but by then the brownie part was a bit overdone.

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