I have been a bad blogger. A bad, bad blogger, and for that I am sorry. I’ve missed it so much! I’ve still been in the kitchen, but there seems to be a disconnect between the things I bake and getting them into the virtual world. Life just feels like a whirlwind these days, like there’s barely time to bake, let alone eat and breathe, and then upload my exploits for the world to see. I mean, it’s already August, and that doesn’t even seem possible! Time is just moving too fast, and I’m always running to keep up. But I have a rare weekend at home, relaxing — two full days open for selfish indulgence away from the demanding and stressful work world, and so I’m coming back to do what I love! I hope you’re ready…
I’ve got three really great recipes to share from the past week, and there will probably be more to come from this weekend – starting it off are some seriously delicious Cheesecake Brownies.
This recipe was inspired by the recipe I found on Smitten Kitchen for Cheesecake Brownies, but I changed things a round a bit, and the results were divine. I followed the brownie recipe exactly, and it created a dense, almost fudgy brownie — really decadent and delicious. Since a coworker had requested cheesecake, I decided to amp up the cheesecake portion of the recipe so that there was a more generous cheesecake layer, so I added some cream cheese, and just happened to have a bunch of leftover egg whites, so I threw a couple in as a binder. I was a little bit worried that the cheesecake portion would come out dry with the addition of egg whites, but it was remarkably delicious — these brownies were a huge hit. Even I really loved them, and I’ve had a lot of cheesecake brownies in my time.
Brownie batter ingredients
1 stick unsalted butter, cut into pieces
3 oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
Cheesecake batter ingredients
12 oz cream cheese, well softened
1/2 cup sugar
1 large egg plus 2 egg whites
1/2 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
Brownie batter: Position oven rack in the middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a heavy saucepan over moderately low heat, whisking occasionally, until just melted. Remove from heat and whisk in the sugar, eggs, vanilla, and a pinch of salt until well combined. Mix in the flour until just incorporated and spread in baking pan.
Cheesecake batter: Whisk together all of the cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. I found it hard to swirl the batter, but instead I used a knife to fold chunks of brownie batter up over the cheesecake, which proved to be a really great idea, and looked beautfiul too!
Finally, sprinkle the chocolate chips over the cheesecake/brownie batter.Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.
Slicing tip: These brownies are much easier to slice if they’ve been chilled a bit before hand. Not a necessity though, they taste delicious warm out of the oven, but certainly something to keep in mind!
Since this is my weekend of freedom, I’ve got a few other activities on my list of things to do, so I am off to enjoy this absolutely gorgeous day. The sun is shining, and the farmer’s market is waiting to be browsed. Plus I think there’s a latte and a fresh scone in my future, and a trip to see my big 1250lb pet, the horse! Life’s good.
Stop back soon! With love, and sugar, ENJOY!