Need I say more?? I recently came across this amazing recipe, and I'm telling ya... you've GOT to make these brownies. They are delicious :) I know you'll enjoy! Courtesy of Chatelaine magazine...
8 oz (250 g) block cream cheese, at room temperature
1 1/4 cups (300 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
1/2 cup (125 mL) unsalted butter (I used margarine)
2/3 cup (150 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
4 tbsp (60 mL) milk
1/2 cup (125 mL) chocolate chips
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| Fresh brownies out of the oven! |
- Preheat oven to 325F (160C). Lightly coat an 8-inch (2-L) square baking dish with oil. Cut cream cheese into cubes. Whirl in a food processor until smooth, scraping down side as necessary. Add 1/4 cup (50 mL) sugar, 1 egg and 1 tsp (5 mL) vanilla. Whirl until smooth, scraping down side.
- Place butter in a small bowl. Microwave on medium until melted, 45 to 75 seconds. In a large bowl, using a fork, stir remaining cup (250 mL) sugar with flour, cocoa, baking powder and salt. In a medium-size bowl, whisk remaining 2 eggs with butter, 3 tbsp (45 mL) milk and remaining tsp (5 mL) vanilla until evenly blended. Stir egg mixture into flour mixture until evenly mixed. Remove 1/2 cup (125 mL) batter to a small bowl and stir in remaining 1 tbsp (15 mL) milk. Set aside. Stir chocolate chips into batter in large bowl. Turn chocolate-chip batter into baking dish and smooth surface. Turn cream cheese mixture over top and smooth surface. Spoon large dollops of reserved chocolate batter over top. Using a knife tip, swirl brownie mixture through cheesecake a few times, creating a wavy pattern.
- Bake in centre of oven until edges pull away from sides of pan and moist crumbs cling to a toothpick when inserted into centre, 35 to 40 minutes. Brownies will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.
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| Told you I can sure make a mess in the kitchen!! haha! |
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