I think I’ve learn one lesson today – You can never stop at one brownie. Ever.
As I’m writing this, I’m onto my third 2 x 2 inch cheesecake marbled brownie. What do I do?
I mentioned previously that my hairdresser, Janine, is returning to Germany. Well, the time has come and she has asked for me to bake her something.
Brownies are a good farewell gift. With a touch (massive touch in this case) of cream cheese – it became the perfect way to say goodbye.
Okay, fine. I’ve been looking at this bloody picture of Cream Cheese Marbled Brownies on Smitten Kitchen for many weeks now; just waiting for the perfect excuse occasion to bake it.
Anyways, because I accidentally (honestly!) forgot to add the egg white to the cream cheese, the OCD in me kicked in and there I went – racing to Coles to get another block of cream cheese to start all over again. This means, by the end of it all, I now have two batches of brownies. Excellent.
Who wants a slice? Be quick. Take them away. Because I have a strong feeling that I may just finish all these on my own.
PS: The egg white that was missing in action from the 1st batch of brownies didn’t cause much drama. If it did, it wasn’t noticeable and was still sinfully good.
Adapted from Smitten Kitchen
Makes 16 2-inch square, thick brownies
113g butter, cut into pieces (I used salted)
85 g unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/3 cup semisweet chocolate chips
Put oven rack in middle position and preheat oven to 175°C.
To avoid burning the sides, I wrapped an 8-inch square baking pan with foil before lining pan with baking paper. Grease the baking paper with oil spray or butter.
I used the double-boiler style, heating butter and chocolate in a bowl over simmering water. Whisk occasionally until just melted. Remove from heat and whisk in sugar, eggs and vanilla until well combined. If using unsalted butter, add a pinch of salt. Stir in flour until just combined and spread in baking pan – save ¼ cup of batter and set aside.
Combine all cheesecake batter ingredients and whisk until smooth. Dollop over brownie batter and top it with the ¼ cup of brownie batter. Swirl in with a knife or spatula.
Sprinkle chocolate chips over cheesecake/brownie batter swirl.
Bake for about 35 minutes until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.