Saturday, July 2, 2011

Cream Cheese Swirl Brownies

I have finally started trying out new cupcake and brownie recipes, basically the sweet baked stuff, to add to my repertoire. It started with the strawberry cupcakes and now I've moved on to brownies. The first brownie to catch my attention was this cream cheese swirl brownie, that I saw at one of the linky parties that I participate in. This was a great brownie. It had a little tang from the cream cheese but it wasn't too overwhelming. What worked really well with it was the yummy caramel like taste that the edges of the brownies lent to it. The combination of flavors was great. My brother and husband both thought that these were caramel brownies and if I didn't know better I would've thought so myself.

In a nutshell, try it out. Good stuff, I tell ya.



This is what the inside edges look like -



Cream Cheese Swirl Brownies
Adapted from: The Flour Sack
Makes 16

For the Brownie base:
2/3 cup all purpose flour
1/2 tsp baking powder
6 oz bittersweet chocolate
1/2 cup butter, cut into cubes
1 cup sugar
2 tsp vanilla extract
3 eggs

For the Cream Cheese Swirl:
8 oz Cream Cheese, at room temperature
1/4 cup sugar
1/2 tsp vanilla
1 egg yolk

Preheat your oven to 160ÂșC.

Butter an 8" square pan

For the brownie base, whisk the flower and baking powder in a small bowl and keep aside.

Melt the chocolate and butter over a double boiler. When the chocolate has melted completely, remove from the heat and whisk in sugar and vanilla.

Cool slightly. Add the eggs one at a time, whisking between each addition.

Continue whisking till the mixture is well incorporated and smooth.

Gently fold in the dry ingredients and mix till just barely incorporated.

For the cream cheese layer, beat the cream cheese, sugar, vanilla and egg yolk till well combined.

Pour half the brownies base batter into the pan. Dollop half the cream cheese mixture by the spoonfuls. Repeat by layering the brownie base over it and then dollop the rest of the cream cheese mixture. Use a butter knife and gently swirl the batter to give a marbled effect.

Bake till the edges of the brownies have puffed slightly and a toothpick inserted into the center comes out with several fudgy crumbs attached to it. This should take about 55 minutes.

Cool completely. Cut into squares and enjoy!

(Note: I halved the recipe and used a 6" square pan and I got 9 pieces.)


This recipe is linked to -
Sweet Tooth Friday
Sweets for a Saturday
These Chicks Cooked
Secret Recipe Club

10 comments:

  1. Very new to me.. looks absolutely perfect and tempting.. thanks for the recipe dear.. Yummy :)
    Indian Cuisine

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  2. yum! My mom would love these, I think i'll make them for her birthday tuesday :)

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  3. Thanks Keli, I hope your mum enjoys them!

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  4. These brownies look divine! Thanks so much for stopping by and for following! I'm now following you, too!

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  5. Those brownies sound so rich and tasty. I'd love for you to come by and show off your recipe at These Chicks Cooked Recipe Spotlight. Have a blessed day :)
    Katie

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  6. Thanks for stopping by Katie and thank you for the invite ... will definitely link up!

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  7. Absolutely irresistible. Thanks for linking up to Sweets for a Saturday.

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I'd love to hear from you. Reading your wonderful comments just brightens my day!