marbled cheesecake brownies | sweetsaltcrunch.com

I can’t believe it’s already December. I know I say this every time the season turns, but the past few months have really flown by! It’s nice to look forward to a lot of baking this year after nearly killing the turkey on Thanksgiving. BTW, Alton Brown’s turkey is so good that even accidentally forgetting to reduce the heat (from 500 to 350) for the last 1.5 hours didn’t completely burn the bird. The foil blanket also helped. It was really good in congee that night and pot pie the next day.

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But¬†after all the turkey and pie and gray, sometimes you need a little chocolate. In the form of a brownie. One of my favorite brownie recipes is from Smitten Kitchen, who has a ton of brownie recipes, but I always go back to the cheesecake-marbled brownies. They’re pretty, yummy, and you get cheesecake and brownie in one bite!

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These are super easy and use up two bowls and a pan (or just two bowls, if you were baking brownies to give away and used a disposable foil pan). You can whip these up in an hour if you wanted to! It’s a great way to finish a meal, pause for a break, or reward yourself for getting super deals on Black Friday/avoiding the cray cray altogether.

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These were a nice break after the traditional Thanksgiving fare, even if I had to hide them from the quarter of a Costco pumpkin pie still lurking around. I hope your friends and family enjoy these as much as mine did. I love having these a a segue into holiday baking, cuz you know how much I love that!

marbled cheesecake brownies | sweetsaltcrunch.com

Marbled Chocolate Brownies
Source: Smitten Kitchen

Ingredients

Brownie batter
1 stick unsalted butter, cut into small pieces (1/2 cup or 4 oz)
3 oz unsweetened chocolate, chopped
3/4 cup sugar (original recipe used 1 cup)
2 large eggs
1/2 teaspoon vanilla
2/3 cup all-purpose flour
Pinch of salt
1/3 cup chocolate chips

Cheesecake batter
8 oz cream cheese, really softened (this may take a couple of hours to get to room temp- plan accordingly!)
1/3 cup sugar
1 egg yolk
1/4 teaspoon vanilla

Two hours before you want to bake- take the cream cheese out to come to room temp. I hear trying to warm it up in the microwave or in warm water changes it a bit, but you can always try it.

Preheat oven to 350 degrees. Grease the baking pan.

Place a small pot with an inch or so of water in it on the stove and bring to a boil. Bring it down to a simmer. In a small bowl, heat the butter and chocolate over the simmering water until they melt together double-boiler style. Take the bowl off the heat and whisk in the sugar, eggs, vanilla, and salt. I usually do the eggs last, one at a time to give the rest of the ingredients time to temper the hot chocolate. Finally, gently fold in the flour until just mixed in and scrape into your baking pan.

Mix the cheesecake ingredients together. (Sometimes, I’ll let it sit on the stove top to let the escaping heat from the oven loosen the mixture a bit). Dollop spoonfuls over the brownie batter and swirl together with a butter knife. <– This is the fun part! You can make all sorts of cool swirly designs. Scatter the chocolate chips on top of the completed cheesecake brownie artwork.

Pop into the oven for 30-35 minutes. Check for doneness with a toothpick. Serve as desired. I personally find that these brownies are best at room temp or cooler.

 

 

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