Cream Cheese Swirl Brownies

I had never shared MY classic brownie because I didn’t even know what that meant to me 🤔 Do I like fudgy, chewy, or uber chocolatey brownies best?

It was tough, but I spent a week figuring it out 🤣

After I nailed my version of a classic brownie – which is still fudgy but definitely chewy – I wanted to make a cream cheese swirled brownie variation too!

 3/4 cup properly measured all purpose flour OR gluten free flour - I recommend King Arthur’s GF Measure for Measure Flour
 1/2 tsp salt
 1/3 cup unsweetened cocoa powder
 2 oz unsweetened chocolate, chopped
 8 tbsp unsalted butter, cubed
 1 & 1/4 cup sugar
 2 eggs plus 1 egg yolk
 1/4 cup vegetable oil
 1 tsp vanilla extract
 4 oz cream cheese, room temperature
 1/4 cup sugar
 1 egg

Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine.
Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour.
Reserve 1/3 cup of the batter - add the remaining batter to the pan. Set aside.
In a mixing bowl, combine the cream cheese, sugar and egg, beat using an electric mixer until smooth, 1-2 minutes. Transfer the cream cheese mixture to a piping bag or ziplock bag with corner cut off.
Pipe the cream cheese filling in a grid pattern, then use a butter knife and drag it across the grid to create swirls. Add in the remaining 1/3 cup of batter where you see it. Swirl again with the knife.
Bake for 35-38 minutes (glass pan) 30-35 minutes (metal pan) or until a toothpick inserted in the center comes out clean. For a chewier, less fudgy brownie, bake for 38-43 minutes in a glass pan or 35-38 minutes in a metal pan.
Allow the brownies to cool completely before cutting.

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