2/7/10

cheesecake brownies

Nothing fancy this time around, just some good old yummy kicked up brownies. I used the recipe from david lebovitz. Cream cheese with brownies, come on, it's way better than a plain old brownie. Never tried a brownie with cream cheese before, well I have, but it was awful. The cream cheese just melted away into the chocolate. Don't like that. If you're going to put cream cheese in a brownie mixture I am a firm believer you should see the cream cheese filling before, during, and after baking. Right? Good. So, that's why I tried Dave L's way--perfectly done, perfect pairing. Note: If you want swirls then swirl the cream cheese batter around more than I did. I love big globs of the stuff.

(remember when my oven died and I had to use my toaster oven? well, these brownies were made in my toaster oven. granted I have a convection toaster oven from cuisinart, but still they came out great nonetheless. toaster ovens are handy little gems aren't they?)

cheesecake brownies
from david lebovitz

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

cream cheese mixture:
8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract
(I used a pinch of salt)

Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
Preheat oven to 350 degrees.

In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, vanilla, and salt until smooth.
Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares

45 comments:

  1. These look delicious and your brownie pan looks too clean where the brownies were taken out. (meaning if I were there I'd want it to be messy so I could "clean" it myself!) lol. I'm now wishing I could have a cheesecake brownie when all I have is cookies. I'd take a brownie anytime!

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  2. I love cheesecake and brownies. Would you believe I've never tried them together?!?

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  3. my lame baking pales in comparison - these look soooooo good!

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  4. I had the best cheesecake brownies once. I've never forgotten them--

    I'll have to try these. And not fuck them up.

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  5. Nice!! I love the globs of cheesecake randomly spread about the brownies.

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  6. Hey there Dawn, thanks for stopping by. I saw your Cheesecake Brownies on fb and knew I was going to have to stop by and check them out. I'm drooling here. They sound so decadent.

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  7. I wish my damn toaster oven cooked that well. I tried muffins the other day in mine and they were the ugliest..lop-sided things I have ever seen!!!

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  8. Dawn~ these look delish! Okay its bedtime for me and now I will have visions of cheesecake brownies :).

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  9. P.S.~ I cannot live without my toaster oven.

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  10. These look scrumptious! I haven't made anything in my toaster oven besides the usual warming up of stuff, but you and I have the same one so I need to put mine to use sometime.

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  11. Impressive for having been baked in a toaster oven. Must be your mad skills!

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  12. Mmm, I've never had cheesecake brownies but now I HAVE to try some. Thanks for the post.

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  13. i like david's recipe too, although i tend to get swirl-happy and spread the cream cheese out a bit more. ya can't go wrong though. :)

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  14. Yum yum! I bet they add a nice creamy touch to the brownies. Love David L's recipes. Hope you had a nice weekend!!!

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  15. Brownies are on my to-make list this year!

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  16. Hey girly! The brownies are really fudgy but not really chocolatey. My husband said it best...they don't taste how they look. I wouldn't recommend making them

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  17. I must wipe the drool off of my chin. These look FANTASTIC Dawn.

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  18. cheesecake brownies...drooling

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  19. These look awesome Dawn. And yes, toaster ovens are little gems :) How did you get them to not stick all over your pan?

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  20. I can't live witout my toaster oven. Anyway, these are quite the drool factor.

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  21. Also good with nuts in them. All the creamy, crunchy is a great pair.

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  22. Oh man, that is awesome! I love cheesecake brownies. My girlfriend doesn't like them at all, but fortunately they freeze really well. Heh.

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  23. I love both cheesecake and brownies, and a combination of the two sounds absolutely wonderful!

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  24. Cheesecake brownies are the ULTIMATE! ;D

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  25. Brownies and cheese, delicious combo.

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  26. Huh, why did I ever swirl it? Having islands of cheesecake is definitely awesomer!

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  27. Hello Dawn!!

    I see that you are using your new kitchen!! these cheesecake brownies look to die for,...drool,...drool,...

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  28. Now I have heard of chocolate cheese cake, but cheese cake chocolate is new to me. GREG

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  29. Dawn! I love these so much. I am whipping up a batch as we speak. (The smell is driving me nutty! LOL)

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  30. I love brownies this way so much more decadent!

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  31. I do love cheesecake in brownies and cake bars and these look heavenly, amazing!

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  32. These certainly aren't your normal brownies. They're gorgeous. I didn't know anyone could make brownies look this good.
    Sam

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  33. Another sinful dessert! I am about to make peanut butter chocolate bars tonight! :) Oh and cats are all doing wonderful!!! Thank you for asking! I am so thankful. :)

    xoxo

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  34. I agree! The cheesecake makes it look so much more delicious!

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  35. delicious!! hummingbird has a similar recipe which i tried, but this one looks like a real winner too! :-)

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  36. I like big globs of cream cheese too!

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  37. I need your toaster oven! Globs and blobs of cream cheese in a brownie are things of grand beauty. Bring 'em on!

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  38. hmm, i think i have everything in the house to make these now

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  39. Dear DF,

    I noted that you love Mascapone, here are some collected recipes for it:

    Mascarpone does not involve "curds and whey" like other cheeses do. What you do with making mascarpone is merely lightly fermenting and altering the consistency of the cream.
    I enclose the two recipes I use, both authentic, both delicious, and as easy as falling off a log. You don't need a kit, or fancy ingredients, or even much time. Mascarpone takes 12-24 hours to set, but the actual work time is a matter of minutes.

    Recipe 1 (Source unknown)
    You'll need 1 pint (600ml) of fresh cream, and 1/2 teaspoon of tartaric acid (available from pharmacies and some grocers).
    1. Pour the cream into the top of a double boiler and place over simmering water.
    2. When the cream is warm, add the tartaric acid, and stir until cream reaches a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer.
    3. Remove from heat and allow to cool, stirring occasionally.
    4. Pour the mixture into a bowl lined with thick cheesecloth or a doubled-over tea towel, and leave in a cool place for at least 12 hours, preferably 24.
    5. Consume within 48 hours.

    Giuliano Bugialli's Mascarpone
    This is a sweeter recipe than the one above.
    Ingredients: 1 quart (1 liter) fresh heavy cream, 1/4 tsp. tartaric acid (available from pharmacies and some grocers)
    1. Place cream in a glass casserole or bowl, and place casserole into a larger flameproof pan.
    2. Add cold water to a larger pan. Place the pan over medium heat and bring the cream to a temperature of 180 degrees (75-80 Celsius). Use a candy thermometer), stirring every so often with a wooden spoon.
    3. As soon as the cream reaches the EXACT temperature, remove from the heat, add tartaric acid, and stir with a wooden spoon for 30 seconds.
    4. Remove glass casserole or bowl from the larger pan, and stir another 2 minutes.
    5. Line a fine-mesh basket or strainer with thick cheesecloth and pour in cream mixture.
    6. Allow to stand for 12 hours in a cool place or on the bottom shelf of the refrigerator.
    7. Prepare four 9-inch squares of cheesecloth.
    8. Divide mascarpone in four.
    9. Place a quarter of it on each square of cheesecloth and fold like a package, without tying it.
    10. Place packages on a plate and refrigerate for another 12 hours before using.


    sorry for the format, but I don't use outlook on my laptop. Not sure why? :D

    I hope you can use these to save some $$.

    Thanks,
    Meesh

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  40. There's no way I could bake anything in my toaster oven- they'd burn! But these look awesome. I love bream cheese and chocolate together. yuM!

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  41. Cheesecake and brownies are such a great combination!

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  42. i'm with you--i love the big globs more than the thin swirls!! :)

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  43. After reading about Bobby Flay's Throwdown, I used this cheesecake brownie recipe several weeks ago to make goat cheese brownies. I just substituted an equal quantity of chevre for the cream cheese. Gives it an interesting lemony taste.

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  44. Just made these brownies and they were a hit with my family. I swirled the cream cheese mixture this time, but I think next time I'll just do the dollops. Thanks for sharing the recipe! I just started following your blog and I'm excited to try some of your recipes!

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