I love brownies…so chocolaty…so delicious…I could eat 10 of them in one sitting. I know it sounds so bad, but its true. I remember when my mom would make brownies and how we would fight of the corner pieces. For some reason or another my mom would end up with three corner pieces and my sister and I were left to fight over that last piece. As always…BIG sisters like me always win the fight…know this…know it well.
Since I no longer live at home and my mom isn’t baking me brownies anytime soon, I felt it was time to graduate from the easy brownie mix in a box and try making some from scratch. Shocking to some…but yes I made some brownies from scratch…and they were good…Damn good!
Cheesecake Marbled Brownies
adapted from Smitten Kitchen
Makes 16 2-inch square, thick brownies
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces 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
1/2 cup semisweet chocolate chips
½ cup of walnuts or more if you like a lot of nuts
Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan (cooking spray works as well). Heat butter and chocolate in a 3-quart heavy saucepan — this is better to do double-boiler style, placing the mixing bowl you are using on a heavy saucepan that has water simmering inside (the pan), thereby creating one less dirty dish and melting the chocolate more gently — over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined (mix in your walnuts after this) and spread in baking pan.
Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Spoon over brownie batter, then swirl in with a butter knife.
*If you want your brownies to be chocolatier sprinkle chocolate chips over cheesecake/brownie batter swirl.
Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
I’ve made this recipe three times now. Each time it keeps getting better. These brownies are bomb! Not kidding! I would share the ones I bake with you, but I’m greedy. Now go make me some!