Sunday, August 23, 2009

Black & White Brownies

I burned my finger making these bad boys, so you all better love them! :)
1 3/4 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
Cheescake batter:
1/3 cup cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 Tablespoons milk
-Heat oven to 350. Line a 13x9x2 inch baking pan with nonstick aluminum foil; set aside
-BROWNIE: In a medium bowl, blend flour, baking powder and salt.
-In a large glass bowl, combine butter and chocolate. Microwave on HIGH for 1 min; stir until smooth. If necessary, continue to microwave in 15-second intervals to melt chocolate. (I had to mic mine for an extra minute!)
-Add SUGAR (I forgot the sugar so I had to go back and add it after I already put it in the pan, urgh) to chocolate mixture; stire to combine. Add eggs and vanilla; stir until smooth. Stire in flour mixture. Spoon into prepared pan; spread evenly.
-CHEESECAKE BATTER: In a medium bowl, beat cream cheese until smooth. On low speed (or by hand like I did) beat in flour, sugar and vanilla. Add milk; beat until smooth.
-With a spoon, make an indent in top of brownie batter. Fill indent with a dollop of the cream cheese mixture. Continue to make and fill indents over the top in uneven patter. Don't worry about the neatness!
-Bake at 350 for 30 minutes or until firm to the touch and set. (I left mine in for an extra 7 minutes because it was still mushie.) Cool in pan for 15 minutes. Using foil, lift brownie from pan directly to the rack. Cool 2 hours before cutting. (I only let mine cool for an hour and a half and it fell apart a little.) Store airtight up to one week.

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