Monday, January 28, 2008

Black and White Brownies

This is the same basic recipe as the "Special Brownies" from the previous post. However, I was craving marble brownies like mom used to make, so in went the cream cheese! Also, I used half Hershey's special dark and half Hershey's regular unsweetened cocoa and I think they taste much better than the original batch, or that could just be the cream cheese talking...

Black and White Brownies

Black part:
8 oz (2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 1/4 cups cocoa (half dark half regular)
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cup unbleached all purpose flour
1 cup dark chocolate chips
1 cup chopped walnuts

White part:
8oz cream cheese (very soft)
1/3 cup sugar
1 tsp vanilla
1 egg

Preheat oven to 350 degrees F.
Lightly grease a 13×9 inch pan.

For the black part:
In a medium sauce pan melt the butter on medium-low. When butter is melted, stir in the sugar and heat until mixture is very hot but not bubbling (1 minute). Stir well to help dissolve some of the sugar – mixture should appear shiny.
Transfer sugar and butter mix to a mixing bowl and beat in the salt and vanilla.
Add the eggs 1 at a time, beating till smooth.
Stir in the flour, cocoa, baking powder, chips, and nuts, (previously sifted) stirring until combined.

For white part:
Combine all ingredients in small mixing bowl and beat until very smooth.

Spoon about 3/4 black mix into the pan and spread evenly.
Pour white part on top and spread evenly.
Add remaining black mix and spread gently, then run knife across surface several times to create a marble effect.

Bake for 35-40 minutes until toothpick has very moist crumbs sticking to it, outer edges of white part should be very lightly golden in spots. Let cool in pan at least 15 minutes, run knife around edge and invert onto cutting board. Makes 12 large or 24 small brownies.

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