Cream Cheese Swirl Brownies

I always thought there were only a few brownies which were different from each other.Of course,there are so many recipes for brownies and each one comes out different(even if ever so slightly)from one another.I'd say now that,there are brownies and there are Cheesecake brownies-yes!Not being a fan of cheese cakes did not deter me from trying out these brownies and thank god for that!Rich brownie batter swirled with a cream cheese mixture and baked till done,it just cannot go wrong I say:)

I don't know why but making cheesecakes has never been part of my culinary experiments.Primarily because both me and Ajay are not so fond of it and the amount of cheese which goes into it makes me shudder.For the same reason,cream cheese was an ingredient I never gave much thought to.

Recently,a friend urged me to try a Cream cheese pound cake and I got myself a block just to try that recipe.Somehow it never happened and I started looking for recipes other than cheese cakes for which I could use the cream cheese.Saw this ever-so-simple recipe for brownies in Marcy Goldman's A Passion for Baking,one of my favorite baking books.

The procedure is not very different from a marble cake.Cream cheese is mixed first with eggs,sugar,vanilla and flour which makes for the cheesecake mix and a basic brownie batter is made next.Swirl both the batters and bake and Voila! gorgeous looking brownies are ready.These taste great warm and even better chilled.

Cream Cheese Swirl Brownies

Recipe source - A Passion for Baking

Ingredients

For the cheesecake topping

Cream cheese,softened - 180 gms / 6 oz
Sugar - 1/4 cup
Egg - 1 large
Vanilla - 1 tsp
All purpose flour - 2 tbsp

For the brownie batter 

Unsalted butter - 1/2 cup / 100 gms 
Semi-sweet chocolate - 7 oz / 200 gms ,coarsely chopped
Cocoa powder - 2 tbsp
Instant Coffee powder - 1 tsp
Sugar - 1 1/4 cups
Vanilla - 1 tsp
Eggs - 3,large
All purpose flour - 1 cup
Baking soda - a pinch
Salt - a pinch

Method

Preheat oven to 180C.Grease and line a 9' square brownie pan.
 
In a medium bowl,using a spoon or a wire whisk,blend together the cream cheese,sugar,egg,
 
vanilla and all purpose flour.Set aside.
 
Melt together the butter and chocolate in a microwave proof bowl at high power for 1 - 1 1/2 minutes.Mix in the cocoa powder and coffee powder.
Let it cool to almost room temperature.
 
Whisk in sugar,vanilla and eggs until smooth.
 
Fold in flour,baking soda and salt to make a smooth batter.
 
Pour the batter into the prepared tin.Add the cheesecake topping in dollops on top of the brownie batter.Using a butter knife,make deep swirls so that you get a contrast of batters.
Bake for 35-40 minutes or until the brownies seem just set.If they look set and the cheesecake part is not wet,they are done.Cool in the pan for 1 hour and then refrigerate before cutting.
These brownies are best kept refrigerated and are good served gold or warmed a bit.

Notes

• The original recipe calls for 8oz of cream cheese.But I used one block of Brittania cream cheese which is 180 gms and approximately 6 oz.
• The recipe calls for the brownies to be baked in a 11 by 7 rectangular pan but I stuck to my regular brownie tray which is a 9' square tin.
• As the recipe says,it is tough to see if the brownies are baked through.I touched the center of the brownie and it appeared set and the cheesecake batter was also cooked and did not jiggle.

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