CHEESECAKE MARBLED BROWNIES

Although, I have my favourite "Brownie" recipe (everyone does), my curiosity never stops and I'm always tempted to try new versions of that American classic...

I love gooey, fudgy and rich "Brownie Bars". If they are too cakey, dry, not chocolaty enough or bland, then they will not meet my taste nor leave a mark on me. By definition (at leat in my opinion), "Brownie Bars" should be "dirty" and not light at all, yet gourmet tasting and extremely scrumptious. But don't get me wrong, their dirtiness and hartiness should also go hand in hand with quality. I believe, that they can only taste good if they are made with the best ingredients (like anything cooked or baked, as a matter of fact).

I'm always looking for new inspiration and good recipes in magazines. I love buying them, so, naturally, my attention got caught by a photo featured in one of my "Gourmet" magazines (thanks to Jessica at "In Search Of Dessert" and Corinne!) which portrayed some wonderfully and ever so tempting "Cheescake Marbled Brownies". As they seem to have been widely approved by other foodfreaks like me, I'm sure that you must have already come across this fabulous recipe on other blogs. Everybody who had made those bars was very satisfied by them and praised their extreme delightfulness...

Those "Cheescake Marbled Brownies" combine together two popular and much appreciated classics of the American cuisine in order to create a treat which any dessert lover will adore. It is the ultimate hybrid "Brownie Bar" that will send shivers down your spine and fulfill your most wild cravings for chocolate or cheescake!

This wonderful speciality is quite addictive with it's deep cocoa flavored, not overly sweet, moist, dense, chewy and slightly fudgy brownie layer and with it's creamy and slightly tangy cheescake topping. Not only do these bars taste heavenly, but they are also very pretty and present well with their dainty white swirls that contrast beautifully with the dark-brown color of the brownies.

~ Cheesecake Marbled Brownies ~
Recipe taken from "Gourmet" magazine (USA), June 2007 and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes 16 brownies.

Ingredients for the "Brownie Batter":
1 Stick (1/2 Cup/120g) Unsalted butter, cut into pieces
2 Ounces (60g) Unsweetened chocolate, chopped
1 Cup Castor sugar
2 Large eggs (~63g)
1/2 Tsp Pure vanilla extract or vanilla paste
1/2 Tsp Salt
2/3 Cup Plain white flour
Ingredients for the "Cheesecake Batter":
8 Ounces (240g) Cream cheese, well softened
1/3 Cup Castor sugar
1 Large egg yolk (from a 70g egg)
1/4 Tsp Pure vanilla extract or vanilla paste

Method for the "Brownie Batter":
1. Put an oven rack in the middle of the oven and preheat oven to 180° C (350° F).
2. Butter an 8-inch (20 cm) square baking pan (brownie pan).
3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted (you can also use the bain-marie method to melt them).
4. Remove from heat, pour into a big bowl and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour until just combined and spread in baking pan.
Method for the "Cheesecake Batter" and for baking the brownies:
6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife or spatula.
8. Bake until the edges are slightly puffed and center is just set, about 35-40 minutes.
9. Let cool on a wire rack.

Remarks:
I had no unsweetened chocoloate, so I used semisweet chocolate (60% cocoa) and added 3 tbs unsweetened cocoa (all three ingredients -butter, chocolate & cocoa - were mixed together at step 3).
I also added 1 Tbs lemon juice and 1/2 Tsp cornstarch to the cheesecake batter.
Try adding a few drops of lemon essence or some orange zest to the cheesecake batter.
Spices (cinnamon, cardamom, long pepper, tonka, etc...) can also be incorporated into the brownie batter.

Serving suggestions:
Serve warm, at room temperature or cold.
Those Brownies taste great when they are eaten together with some vanilla or peanut ice cream, sprinkled with pecan brittle or smothered with caramel sauce and accompanied by a glass of cold milk.

See my other bar recipes:
Coconut Custard Squares (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Fantastic Blueberry Crumble Bars (see recipe)
Luscious Lemon Bars (see recipe)
Rhubarb Meringue Slices (see recipe)

***************

~ Brownies Marbrés Au Cheesecake ~
Recette tirée du magazine "Gourmet" (USA), Juin 2007 et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 16 brownies.

Ingrédients pour les "Brownies":
1/2 Tasse (120g) de Beurre non-salé, coupé en morceaux
2 Onces (60g) de Chocolat non-sucré (0% de sucre), coupé en morceaux
1 Tasse de sucre cristallisé
2 Gros oeufs (~63g)
1/2 CC d'Extrait de vanille ou de pâte de vanille
1/2 CC de Sel
2/3 de Tasse de Farine blanche/fleur
Ingrédients pour le "Cheesecake":
8 Onces (240g) de Cream cheese (type Philadephia), bien battu
1/3 de Tasse de Sucre cristallisé
1 Jaune d'oeuf (provenant d'un gros oeuf de 70g)
1/4 de CC d'Extrait de vanille ou de pâte de vanille

Méthode pour la "Pâte à Brownie":
1. Placer une grille au milieu du four et préchauffer à 180° C (350° F).
2. Beurrer un moule carré de 20x20 cm (moule à brownie).
3. Chauffer le beurre et le chocolat dans une petite casserole, à petit feu, tout en mélangeant régulièrement, jusqu'à ce qu'ils aient fondu (ou faire fondre au bain-marie).
4. Retirer du feu, verser dans un grand bol et ajouter le sucre, les oeufs, la vanille et le sel, tout en battant afin que le mélange devienne homogène et brillant.
5. Incorporer la farine, en fouettant et verser la pâte dans le moule. Bien lisser.
Méthode pour la fabrication du "Cheesecake" et pour la cuisson des "Brownies":
6. Dans un petit bol, fouetter ensemble tous les ingrédients pour le cheesecake, jusqu'à ce que le mélange soit lisse.
7. Déposer délicatement des cuillérées du mélange au cream cheese sur la pâte à brownie, et faire des tourbillons à l'aide d'un couteau ou d'une spatule.
8. Cuire jusqu'à ce que les bords soient légèrement bombés et que le centre soit juste figé, environ 35 à 40 minutes.
9. Laisser refroidir sur une grille.

Remarques:
Comme je n'avais pas de chocolat non-sucré en stock, j'ai utilisé du chocolat contenant 60% de cacao et j'ai ajouté 3 CS de cacao en poudre non-sucré (le beurre, le chocolat et le cacao ont été mélangés au point 3).
J'ai aussi ajouté 1 CS de jus de citron et 1/2 CC de maïzena à mon mélange au cream cheese.
Pour varier les plaisirs, essayez d'ajouter de l'essence de citron ou du zeste d'orange dans votre préparation à base de cream cheese.
Vous pouvez aussi incorporer des épices (cannelle, cardamome, poivre long, tonka, etc...) dans la pâte à brownie.

Idées de présentation:
Servir tiède, à température ambiante ou froid.
Ces Brownies sont délicieux lorsqu'ils sont servis avec de la glace à la vanille ou aux cacahouètes, de la sauce au caramel, saupoudrés avec du pralin aux noix de pécan et sont dégustés avec un verre de lait bien froid.

Voir mes autres recettes de carrés:
Coconut Custard Squares (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Fantastic Blueberry Crumble Bars (see recipe)
Luscious Lemon Bars (see recipe)
Rhubarb Meringue Slices (see recipe)