Posts Tagged ‘brownies’

Marbled Brownies

March 27, 2008

Emilie asked me for advice as to how to use her freshly acquired German Philadelphia cream cheese. This is what I would do. Em, I tried to include as many ounce measurements as I could find, but it is not consistent. I hope you have some measuring spoons!

This recipe is based on the Double Fudge Brownies from “King Arthur Flour Whole Grain Baking”

Temp 350F
Baking time 30min

1 cup (8 oz.) butter
1 ½ cup (12 oz.) light or dark brown sugar
¾ cup (2 ¼ oz.) dutch-process cocoa
1 teaspoon baking powder
1
teaspoon salt
1 tablespoon vanilla extract
4 large eggs
1 ½ cup (6 oz.) whole wheat flour

For Marbling:

8 oz. cream cheese, softened
⅓ cup sugar
1 large egg yolk
¼
teaspoon vanilla extract

Grease 9 x 13 inch pan.

Melt the butter in a medium microwave safe bowl. Add the sugar and stir to combine. Return the mixture to the microwave briefly, until it’s hot and starting to bubble.

Stir in the cocoa, baking powder, salt, and vanilla. Cool the mixture until you can test it with your finger: it should feel like comfortably hot bath water. Wisk in the eggs, stirring until smooth, then add the flour, again stirring until smooth. Spoon the batter into the prepared pan.

Wisk together ingredients for Marbling in a small bowl until smooth. Drop by spoonfuls over the brownie batter, swirl with knife or spatula to create “marble” effect.

Bake the brownies until a cake tester or sharp knife poked into the center reveals web crumbs but not raw batter, 30 minutes. The brownies should feel set on the edges and in the center. Remove them from the oven and cool on a rack; cover when cool.

I tend to make the Marble part of the brownie first and then set it aside while making the brownie batter. The original recipe suggests letting the brownies sit for 24 hours before cutting them, thus giving them a better texture. I’ve never been able to actually test this theory.

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