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SWIRL BROWNIES A LA MARTHA

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Swirl Brownies

Makes 9

10 tablespoons unsalted butter, room temperature, plus more for baking dish
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (7 ounces) semisweet chocolate chips
1 1/4 cups sugar
2 large eggs
2 3/4 teaspoons pure vanilla extract
4 ounces cream cheese
2 large egg yolks

1. Preheat oven to 325°. Lightly butter an 8-by-8-inch glass baking dish.

2. Into a medium bowl, sift together flour, salt, and baking soda; set aside. In a heatproof bowl set over a pan of simmering water, melt 8 tablespoons butter and 1/2 cup chocolate chips. Remove from heat, and stir in 1 cup sugar. Stir in half of the flour mixture. Add 2 eggs and 2 teaspoons vanilla; stir to combine. Mix in the remaining flour mixture. Remove 1/2 cup of the chocolate mixture, and set aside.

3. In the bowl of a food processor, combine cream cheese, remaining 1/4 cup sugar, the remaining 2 tablespoons butter, egg yolks, and the remaining 3/4 teaspoon vanilla. Pulse to combine. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.

4. Pour the chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading to the edges. Top with reserved 1/2 cup chocolate mixture. Run a knife through the mixture to swirl. Bake until set and golden brown, 45 to 50 minutes. Remove from oven, and transfer to a wire rack to cool. Cut into squares, and store in an airtight container at room temperature for up to 2 days.

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https://recipes.connorbowen.com/recipe/swirl-brownies-a-la-martha/