Friday, February 10, 2012

February 10: Cream Cheese Brownies Day

It's Cream Cheese Brownies Day!  I figured that cream cheese brownies just meant that cream cheese was mixed into the batter before baking.  Well, it can be, but there are quite a few variations on cream cheese brownies.  Some recipes call for the cream cheese to be a separate layer on top of a chocolate layer, while others use the cream cheese to create a marbled effect.  Here's a quick round-up of recipes I looked at:

Eventually, I picked this recipe from Kraft.  Since I have no large microwave-safe bowl, I melted the butter and chocolate using my Micro Pitcher set from Tupperware (that thing is awesome!) and then poured the melted butter and chocolate into a mixing bowl.  Otherwise, I just followed the recipe as it is written.  One little puzzle I ran into was that the cream cheese mixture was a lot of mixture!  I was expecting it to be a smaller amount but there was enough that I could have probably made it a layered brownie.  Also, swirling the two batters together was a bit problematic - the chocolate layer was really thick.  The recipe says to swirl gently which I figured was just cutting a knife through in various directions.  Nope!  This took some actual swirling to get the batters to mix in a nice swirl pattern.

Here's my attempt at getting the swirl, but not really getting it....

 I put it in the oven anyways, wondering if the two batters would mix more while baking.

I baked it for 40 minutes and, since I also had trouble spreading it evenly in the pan, it cooked a little unevenly.  The top of the cream cheese portion browned a little in spots. 

It was tasty and the smell was so good that the brownies were cut long before it was completely cooled.  It's a good recipe - very, very sweet - but definitely not a good recipe for those concerned with their weights.

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