cheesecake swirl brownies
 
the creamy swirl of cheesecake in these brownies makes them a 
lovely-looking choice for a dessert buffet. 
 
makes two dozen 2-inch brownies 
brownies: 
1 recipe on-the-fence brownies (recipe above) 
 
  cream cheese swirl:
2   8ounce packages cream cheese, at room temperature
3/4 cup  (5 1/4 ounces) sugar
2 tsp  vanilla extract
1/4 tsp  almond extract (optional)
1/4 cup  (2 ounces) heavy cream or sour cream
2 large  eggs
 
preheat oven to 350f. 
prepare the brownie batter. beat the cream cheese until no lumps remain, 
add the sugar and extracts, blending until smooth. stir in the cream and 
eggs, mixing until everything is well combined. 
spread three-quarters of the brownie batter into a lightly greased 9 x 
13-inch pan. spoon the cheesecake batter over the brownie batter, 
smoothing it out. drop the remaining brownie batter by tablespoonfuls 
atop the cheesecake. 
draw a dull knife through the top third of the batter, gently swirling 
it to make a nice design. bake as directed in the on-the-fence brownie 
recipe, adding 5 to 10 minutes to the baking time. 
when the brownies are done, the top should be set, and the edges puffy, 
theyll have much the same look as a fully baked cheesecake. remove the 
brownies from the oven and cool them on a rack. chill till youre ready 
to serve them and refrigerate any leftovers. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 75691) Mirror: rec.food.recipes: Sat, Oct 23, 2004


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