Wednesday, October 31, 2012

Cream Cheese Swirl Brownies

AHH Happy Halloween guys! So how is everyone from the Sandy weather? Pretty crazy right? After having no electricity and oven for 2 days, I have gone completely mad at that time! As a teenager having your phone out of battery is an epic tragedy :P Anyways, I hope all are you are alright and safe from the terrible storm and I pray for everyone who got injured during the night...Since it is Halloween, I thought that making "Halloween Scream Brownies" would cheer up the tough experiences. Enjoy :) Follow me and leave a comment if desired!

Makes 24 brownies***

For the Cream Cheese Layer:
8 ounces cream cheese, softened
5 tablespoons unsalted butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons flour
orange food coloring

For the Brownie Layer:
1 1/4 cups plain cake flour
1/2 teaspoon table salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces
2 1/4 cups sugar
4 large eggs
1 tablespoon vanilla extract

Heat oven to 350 degrees F. Put a long piece of aluminum foil in the length of an 9X13 inch pan, letting the foil extend up two sides of the pan and overhang slightly on both ends. Fit another piece of foil into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

To make the cheesecake layer: In the bowl of a stand mixer, cream together cream cheese, butter and sugar until light and fluffy, about 3 minutes. Add eggs, vanilla, and flour and mix until combined, about 30 seconds. Add orange food coloring to desired color; set aside.

To make the brownie layer: In a medium bowl, whisk together flour, salt, and baking powder; set aside.
In large heatproof bowl set over saucepan of barely simmering water, melt chocolate and butter, stirring occasionally, until smooth. Remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
Transfer 3/4 of the batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface.
Spread cream cheese mixture on top. Distribute the remaining brownie mixture in 16 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake until toothpick inserted into center of brownies comes out with few moist crumbs attached, 30-35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang.

***I halved this recipe because my whole family can't finish a whole 24 batch of brownies ><

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