Marbled Cream Cheese Brownies Recipe - Cooking Index
Marbled Cream Cheese Brownies Recipe - Cooking Index
| 6 oz | 170g | Semisweet chocolate - coarsely chopped |
| 3 oz | 85g | Unsweetened chocolate - coarsely |
| 16 oz | 454g | Cream cheese - softened |
| 2 cups | 396g / 13oz | Granulated sugar - divided |
| 4 cups | 792g / 27oz | Eggs - at room temperature (large) |
| 1 tablespoon | 15ml | Vanilla extract - divided |
| 1 cup | 198g / 7oz | Unsalted butter - softened |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
Position a rack in the center of the oven and preheat to 350F.
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.
Source:
Cooking Light, Nov/Dec 1994, page 119
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