Friday, 6 June 2014

Cheesecake Brownies

Posting on this blog is getting harder and harder as my exams go by. Even now, it's six A.M., an awkward time to post as my science exam starts at ten-thirty. Why am I awake, anyway?

Along with posting, chances for getting in the kitchen are scarce, too. Help!
Not much is going on, either. Oh, wait, yeah, now I remember...

Me, Anusha, Tahira, and a bunch of guys (no names shall be given, hint: it includes Andres and Tim but not Tutor) have gotten into an EPIC CHALK FIGHT TO THE DEATH (ha!). I think I'll call it The Chalker Games (Catching Chalk, MockingiPods (because Anusha and I bring our iPods to school and play them while we fight)).

Oh, Serena wanted me to mention her in this post. So, here you are, Serena, an entire paragraph about you.

That's about it. Down to the recipe, now...


Cheesecake Brownies from epicurious.com 

Ingredients

For the brownie batter,
1 stick (1/2 cup) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 tsp vanilla extract
2/3 cup flour

For the cheesecake batter,
8 ounces cream cheese, softened
1/3 cup sugar
1 egg yolk
A splash of vanilla extract

Directions

For the brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.
Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.
Cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.
Bake until edges are slightly puffed and center is just set, about 35 minutes.
Serve warm or at room temperature.
Zoya :)

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