Tuesday’s Taste Tempters 8.31.10
Posted: Tuesday, August 31, 2010 8:01 pm
Today’s recipe comes from the cookbook “Sweetness Delicious Baked Treats for Every Occasion” (ISBN: 978-1-57284-093-5) by Sarah Levy.
Rafael’s Righteous Cream Cheese Brownies
2 sticks unsalted butter, room temperature
3/4 cup unsweetened chocolate
3 cups, granulated sugar
1/2 cup all-purpose flour
6 large, whole eggs, room temperature
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 packages (1 pound, 4 ounces) cream cheese, room temperature
Preheat oven to 300 degrees. Melt together the butter and chocolate in a double boiler or microwave. Transfer to a large mixing bowl. Using a whisk, blend two cups of sugar and the salt into the chocolate-butter mixture. Slowly add four of the eggs to the mixture, one at a time. In three separate batches, add in the flour. Add the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl (if using a hand mixer), beat together the cream cheese and remaining one cup sugar until smooth (about two minutes), and then add the remaining two eggs, one at a time. (For the step, it is best to use a stand mixer fitted with the paddle attachment, but you can use a regular mixing bowl and a hand mixer if necessary.)
Measure out 1 1/2 cups of the chocolate mixture and set aside to use as a topping. Pour the remaining chocolate mixture into the greased 9 x 13-inch pans. Spread the cream cheese mixture on top of the chocolate mixture.
Fill the piping bag fitted with the No. 804 tip with the reserved chocolate mixture. Pipe lines along the width of the brownies, about one inch apart. Run the paring knife through the length of the brownies (in the opposite direction of the piped lines you created), creating a pretty streaking effect. You can also use the knife to make “swirls” of whatever design you would like.
Bake at 300 degrees for 60 minutes. Cool completely in the pans. After they cool completely at room temperature, refrigerate them in the pans for at least four to five hours before slicing.
Published in The Messenger 8.31.10