|nigella lawson's cream-cheese brownies|
ok are you ready for part 2? these are my favorite...a little chocolate cheesecake action in a brownie pan. the cream cheese flavor adds a nice twist on the sweet rich brownie. i especially like these chilled. these are easy to make and come out looking like you are a super star...remember the parchment paper. they pack up nicely wrapped in parchment and stuffed in a zip lock bag for travel. gooey chocolate cream cheese is exceptionally good.
recipe after the jump
4 ounces bittersweet chocolate
1/2 cup unsalted butter
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/3 cup plus 2 tablespoons all -purpose flour
pinch of salt
7 ounces cold cream cheese (i use all 8 oz)
9 inch square pan greased and lined with parchment paper
|the book love it|
preheat the oven to 350 degrees.
melt the chocolate and butter in a glass bowl over a pot of boiling water. stir to smooth when melted.
while that is working on the stove mix the 2 eggs sugar and vanilla in a mixer and mix together. measure and stir the flour and salt in a separate bowl. when the chocolate is melted cool for 10 minutes...then temper into the egg mixture...add the rest...then add the flour mixture until mixed together. slice the cream cheese into 8 slices. pour half the batter into the pan top with the cream cheese then add the rest of the batter on top. bake for 25 min...cool for an hour then cut into squares. I like to refrigerate mine before eating...yum yum.
|warm chocolate mixture with the egg mixture|
|dump in half the batter|
|layer on the cream cheese slices got one ugly slice there...who cares|
|looks like they came from a bakery...oooohhh enjoy with your valentine!|