Posted by: lifewithbs | March 9, 2010

Cream Cheese Swirl Brownies

I haven’t been doing much cooking lately. Between the trip to San Diego, and going home to Connecticut two weekends for dress fittings, there hasn’t been much time to cook. Also, when I go home, my parents are kind enough to load me up with a cooler full of food so I haven’t had the NEED to plan out what to make for dinner. It’s pretty sweet!

Thanks, Mom and Dad ūüôā

I made these brownies during the snowpocalpyse, when we thought we would both be going into work the next day. We ended up getting four days off in a row… and we ate all the brownies ourselves. Ooops. This may be one of the reasons I had to do two dress fittings, because my wedding dress didn’t fit the first time!

Cream Cheese Swirl Brownies

recipe from The Cook’s Country Cookbook

Brownie Batter:

8 tablespoons (1 stick) unsalted butter

3 ounces unsweetened chocolate, chopped coarse

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

Cream Cheese mixture:

8 ounces softened cream cheese

1/4 cup sugar

1 egg yolk

1/2 teaspoon vanilla extract

Adjust an oven rack to the middle position, and heat the oven to 350 degrees.

Next, make a foil sling for the brownies. This may seem ridiculous, but it made taking the brownies out of the pan super easy and was definitely worth the extra effort.

To make the sling, lay two sheets of foil in an 8 inch square baking pan perpendicular to each other, leaving the extra foil hanging over the edges of the pan. Push the foil into the corners and up the sides. Grease the foil with cooking spray.

Microwave the butter and chocolate together, stirring often until melted, about 1 to 3 minutes. Let the mixture cool slightly.

In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk together the sugar, eggs, and vanilla.

Whisk in the chocolate mixture until just combined. Stir in the flour mixture until just incorporated.

Scrape the batter into the prepared pan.

Next, you need to mix the cream cheese mixture. Whisk the softened cream cheese, sugar, egg yolk, and vanilla extract together until combined.

Drop small dollops of the cream cheese mixture over the brownie batter in the baking pan, then run a butter knife through the batter to create swirls.

The recipe says to bake for 22 to 27 minutes, rotating the pan half way through, until a toothpick inserted into the center comes out with just a few moist crumbs. I can’t remember exactly how long mine took, but I think we had to bake them for an extra 10 minutes. Even with all that extra time they were fudgy and not dry at all.

Unfortunately, I accidentally erased my nice picture of the cut brownies sitting on a plate, so all I have is this.

I’m a big fan of the Ghiradelli boxed brownies, and have been disappointed with every ‘from scratch’ brownie¬†recipe¬†I’ve tried until this one. The boxed ones are still easier, but these are delicious!

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