Today I am sharing a wonderful recipe that might just become your new favorite brownie. It has all the chocolatey goodness that you love plus the creamy richness of cheesecake swirled on the top. Not only is it beautiful to look at, but you won’t want to stop at just one piece!
Today’s recipe comes from the delightful website Paulchen’s Food Blog, a collection of recipes and life stories from Astrid Rauscher, a Viennese woman who loves to share her passion for cooking and baking with the world. I love wandering through her site because it is a glimpse into the European baking classics of Austria as well as her interpretations of recipes from around the world. There is always something interesting being created in Astrid’s kitchen!
Before the Secret Recipe Club assignments come out each month, we never know which blog we are going to get. Occasionally there is a coincidence such as the fact that last month Astrid had my blog and this month I get to return the favor! It wasn’t that hard to pick a recipe this time through – the minute I saw this recipe I knew I wanted to share it with all of you. Plus, I knew they would be easy to transport to the Super Bowl party the day before our reveal. Slam dunk!
I have always loved brownies; partly because they are just so darn delicious, but also because they are so easy to make. You can whisk them by hand, but the cheesecake mixture will be creamier if you beat it on the mixer. I used mascarpone because it is lighter and thinner, making it much easier to stir into the brownie batter. If you only have regular cream cheese on hand, make sure it is at warm room temperature, or you can a splash of milk to thin it slightly. You want both mixtures to be approximately the same consistency.
If you have people in your life who think they don’t like cheesecake, have them try a bite of these brownies. There is something wonderful about this combination and anyone who doesn’t like them is just plain crazy, LOL. They certainly didn’t last long at our Super Bowl party and one of the gals told me she had been craving both chocolate and cheesecake, and was thrilled to get both in one dessert!
Enjoy all the amazing recipes that the members of the Secret Recipe Club have made today (list follows the recipe). I know I always walk away with a dozen new recipes that I must try, and I’m sure you will have the same response.
Happy Chocolate Monday and Happy SRC Reveal Day!
Jane’s Tips and Hints:
If you forgot to set the cream cheese out to soften, do not put it in the microwave. Instead, scoop it into a bowl and beat with an electric mixer until smooth. The friction creates heat which helps softened the cheese. A splash of milk can help thin it out a bit as well. For a more intense chocolate flavor, substitute up to 1/4 cup of the flour with unsweetened cocoa powder.
A regular gluten-free all-purpose flour blend will work well in this recipe. If you want, you can also replace half of the flour with either almond or hazelnut meal/flour.
- Cheesecake Mixture
- 12-1/2 oz (360 g) mascarpone, at room temperature
- 2 oz (60 g) granulated sugar
- 1 tsp agave syrup, optional
- 1 large egg yolk
- 1/2 tsp vanilla extract
- Brownie Layer
- 6-1/2 oz (180 g) butter, cut into small pieces
- 3 oz (90 g) 70% bittersweet chocolate, chopped
- 9 oz (250 g) sugar
- 3 large eggs
- 3/4 tsp vanilla extract
- Pinch salt
- 4-1/2 oz (135 g) all-purpose flour or gluten-free flour blend
- Preheatthe oven to 350°F (175°C). Butter a 9 to 10-inch square baking pan (side length 25 cm). Line with a piece of parchment that is long enough to drape over two opposite sides. This creates a “sling” for the brownies, making them easier to remove from the pan. Lightly butter the parchment. Set pan aside.
- Prepare Cheesecake Mixture: Placemascarpone, sugar, agave (if using), egg yolk and vanilla extract in the bowl of your standing mixer and beat with the paddle attachment until smooth. Set aside while you make the brownie layer.
- Prepare the Brownie Layer: In a heatproof bowl set over a saucepan with 2-inches of simmering water in it, melt the butter and chocolate together over low heat, stirring regularly. Remove from the heat, wipe water off the bottom of the bowl, and set aside to cool slightly. Whisk in sugar, eggs, vanilla and salt. Continue whisking until smooth.
- Sift the flour over the chocolate mixture. Use a rubber spatula to fold it in until no white streaks remain. Pour the batter into the prepared pan.
- Spoon the cheesecake mixture in dollops onto the chocolate layer and swirl them together with a fork, creating a marbled effect.
- Bake the cake in preheated oven 35 to 40 minutes or until the center is just firm when touched lightly with your finger. If you insert a toothpick in the center, it will have moist crumbs attached when you pull it out.
- Remove from the oven and set on a wire rack to cool. Cut the brownies into 2-inch squares (5 cm) and serve slightly warm or at room temperature.
- Yield: about 8 to 10 servings
Here are more recipes from The Secret Recipe Club just for you!
Create a New Tradition Today!
Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: heritagecook (at) comcast (dot) net. Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, www.theheritagecook.com.