Super Fudgy Swirled Brownies |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This is a dense, and fudgy brownie loaded with chocolate, with a swirled cream cheese mixture. You just have to try these! Got the recipe from Everyday Food magazine. Ingredients:
1/2 cup butter (8 tablespoons) |
1 cup all-purpose flour |
1/4 cup unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
8 ounces semisweet chocolate or 8 ounces bittersweet chocolate |
1 1/4 cups sugar |
3 large eggs |
4 ounces room temperature cream cheese |
2 tablespoons room temperature butter |
1/4 cup sugar |
1 large egg |
2 tablespoons all-purpose flour |
Directions:
1. Preheat oven to 350°F.
2. Brush a 9 inch square baking pan with butter (don't forget the sides). Line bottom with parchment paper leaving a 2 inch over hang. Butter paper and set pan aside.
3. In a small bowl whisk 1 cup flour, cocoa, salt and baking powder. Set aside.
4. For cream cheese mixture, In another small bowl add cream cheese, 2 tablespoons butter, sugar, flour and one egg. Mix until smooth. Set aside.
5. Place butter and chocolate in a large heat proof bowl set over (not in) a sauce pan of simmering water. Heat, stirring occasionally, until smooth. Remove bowl from pan.
6. Add 1 1/4 cup sugar, mix and combine. Add 3 eggs and mix and combine. Add flour mixture just until combined and moistened. (be careful not to over mix!).
7. Alternately spoon chocolate batter and cream cheese mixture into pan. With a tip of a pairing knife, swirl to marble.
8. Bake until a tooth pick inserted in center comes out with a few moist crumbs. About 50-60 minutes. Cool in pan for 30 minutes, using paper overhang lift brownies out of pan; transfer to a cooling rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in airtight container at room temperature.
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