recipe comes from the the Bitchin
Kitchen web site which is run by Faith Heinauer.
This is what she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
brownies - Cheesecake and chocolate. need we say
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2 1-ounce squares unsweetened chocolate
4 ounces (1/2 cup) semi-sweet chocolate
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 teaspoons vanilla
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg yolk
grease and flour an 8-inch baking pan; set aside.
a small bowl, whisk together flour, salt and
baking powder. Set aside.
a medium, microwaveable bowl, melt chocolates
(unsweetened and semi-sweet) and butter. Set
microwave for 30 seconds at a time, then stir.
Repeat several times until the chocolate and
the butter are melted together, being careful
not to let the mixture burn.
the sugar, eggs and vanilla to the chocolate
mixture; stir until combined. Add the flour
mixture and mix until blended. Set brownie batter
a medium bowl, beat together the cream cheese,
sugar, vanilla and egg yolk until thoroughly
half of the brownie batter into the pan. Drop
half of the cream cheese mixture, by spoonfuls,
over brownie batter. Repeat. Pour remaining
brownie batter over the cream cheese, and drop
the remaining cream cheese mixture over the
a butter knife and gently swirl cream cheese
and brownie batter together, creating a marbling
for 40 - 45 minutes, until toothpick inserted
comes out with just a bit of chocolatey crumbs
stuck on it. The brownies may seem underbaked,
but they are not - they are supposed to have
to room temperature and then place in the refrigerator
to cool completely.