Make it easy – melt the butter and chocolate chips in the microwave, in one minute increments. Stir until melted. These brownies are dense and rich, and the cream cheese swirl is so good.
Wow! Melt-in-your-mouth brownies that are easy and elegant. Chocolate brownies marbled with cheesecake make fabulous squares! This is by far my most requested recipe. “This popular brownie has a creamy cheesecake layer sandwiched between fudgy chocolate layers made chunky with chocolate chips, then swirled with a knife for a marbleized top.”
These are so good! The first time I made these brownies I forgot to add the flour for some reason but they turned out moist, rich and very yummy. The second time I made them I remembered to add the flour and they still turned out rich and yummy but slightly dense. I’m going to have to say I liked it better flourless but either way it is so good. Instead of melting the chocolate and butter over the stove I just put it in the microwave for 30 seconds, stirred it and then put it in for 20 more seconds and it was the perfect consistency-much faster and easier.
8 ingrédients :
Produits frais
3 Egg
Aides culinaires et épices
2/3 cup All-purpose flour
1/2 tsp Baking powder
2 cup Chocolate chip, semisweet
1/4 tsp Salt
3/4 cup White sugar
Produits laitiers
1/4 cup Butter
1 (8 ounce) package Cream cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.