Saturday, March 3, 2012

Cream Cheese Swirl Brownies

The Baker spent a recent morning stirring up something delicious in the kitchen.  I happened upon him just as he was putting his renowned Cream Cheese Swirl Brownies in the oven.  Let me say here that they are, with the exception of my own non-cream cheese brownies, the best I've ever tasted.  Actually, I'll admit that the two are neck-to-neck in the department of deliciousness.

Later that afternoon, we went to see The Artist.  I'd been hesitant to see it for some reason but, wanting to see the Academy Award winner, agreed to go.  It was very, very good.  Uggie the dog was delightful!!  I'm lobbying for The Baker to train Oliver to be as clever.  We decided to go for an early dinner at one of our favorite restaurants, Five Star Thai.  As we finished our dinner, the waitress said "we have mangos and sticky rice for dessert".  "We'll pass since we have brownies waiting for us at home" said I.  The Baker, with a straight face, said "those aren't for us".  WHAT?  "I'm taking them to the clinic tomorrow."

As you can well imagine, I was very disappointed.  So disappointed that he agreed I could have a small 
piece.  This...

....SMALL!  That is one half of a brownie!!!!!

The Baker, on the other hand, had...

.... a whole one!!  My question is, what happened to the other half of mine?!!!

Here's his recipe that, he thinks, he got some years ago from the Chicago Tribune.  You can make you own and eat every one--or send a couple to me.

Cream Cheese Swirl Brownies from The Baker

4 ounces sweet or semi-sweet baking chocolate
5 Tbsp butter, softened
1 small package of cream cheese (3 oz) softened
1 cup sugar
3 large eggs
1/2 cup plus 1 Tbsp flour
1 1/2 tsp vanilla
1/2 tsp baking powder
1/4 tsp salt

1.  Heat oven to 350.  Melt the chocolate and 3 Tbsp of the butter over very low heat, stirring occasionally.  Cool.
2.  Combine the remaining 2 Tbsp butter with the cream cheese.  Add 1/4 cup of the sugar, beating well.  Blend in 1 egg, 1 Tbsp flour and 1/2 tsp of vanilla.  Set aside.
3.  Beat the remaining 2 eggs until thick and light in color, about two minutes.  Gradually add the remaining 3/4 cup of sugar, beating until thickened.  Add the baking powder, salt and remaining 1/2 cup of flour.  Blend in the cooled chocolate mixture and remaining 1 tsp of vanilla.
4.  Spread half the chocolate mixture in a buttered 8 inch square pan.  Top with the cheese mixture, spreading evenly.  Add the remaining chocolate mixture dropping on by spoonfuls.  Cut through the batter to in a swirl pattern.
5.  Bake until a toothpick comes out clean, about 35 minutes.  Cool before cutting.