Black and White Brownies

I needed a quick dessert to bring for a meeting. I had some cream cheese in the frig so I decided to try these. I just bought a new to me cookbook, Gale Gand’s Chocolate and Vanilla Cookbook. They are easy to make.

The recipe is from Gale Gand’s Chocolate & Vanilla Cookbook.

For the chocolate batter:

3 tablespoons unsalted butter
4 ounces bittersweet chocolate
2 large eggs
¾ cup sugar
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract

For the cream cheese batter:

2 tablespoons unsalted butter softened
1 (3-0u) package cream cheese, softened
¼ cup sugar
1 large egg
1 tablespoon all purpose flour
1 teaspoon pure vanilla extract

Preheat the oven to 350 F. Grease a 9-inch square baking pan and set it aside.

To make the chocolate batter, in a small saucepan melt the butter with the chocolate. In a bowl, whisk together the eggs and sugar. Stir in the flour, baking powder, salt, vanilla, and melted chocolate mixtures until combine.

To make the cream cheese batter, in a mixer fitted with the paddle attachment, beat the butter and cream cheese until the mixture is light and fluffy. Stir in the sugar, egg, flour and vanilla until well combined.

Pour half of the chocolate batter into the prepared pan, and then spread the cheesecake batter over that. Drop spoonfuls of the remaining chocolate batter on top. Drag a fork through the batter once or twice to create swirls. (This was my first attempt!) I’m sure you will do better.

Bake for 40 to 50 minutes or until the sides of the brownie pull away from the pan. Cool in the pan before cutting into 16 squares.

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