Friday, May 28, 2010

Cheesecake-Marbled Brownie

Makes 1 8" square pan
Recipe from Epicurious

For brownie batter
113g (1 stick or 1/2 cup) unsalted butter, cut into pieces
56g (2 ounce) unsweetened chocolate, chopped
200g (1 cup) sugar
2 large eggs
1/2 teaspoon pure vanilla extract
83g (2/3 cup) all-purpose flour
Pinch of salt

For cheesecake batter
226g (8 ounces) cream cheese, well softened
66g (1/3 cup) sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Make brownie batter:
1. Put oven rack in middle position and preheat oven to 180 degrees celsius. 

2. Butter an 8-inch square baking pan.

3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. 

4. 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.

5. In another bowl, whisk together cheesecake batter ingredients until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

6. Bake until edges are slightly puffed and center is just set, about 35 minutes.

7. Serve warm or at room temperature.

Read my blog post here.

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