How to Make Cheesecake Swirl Chocolate Brownies

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You don't have to own a bakery to make delicious cheesecake swirl chocolate brownies anytime you'd like. Make cheesecake swirl chocolate brownies with help from the owner of a bed and breakfast in this free video clip.

Part of the Video Series: Cheesecakes & Desserts
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Video Transcript

Hi, I'm Anna Maria de Freitas. I'm the owner of the Harrison House Suites, the Tuckerhouse Inn, and Coho Restaurant in Friday Harbor San Juan Island. Today, I'm going to demonstrate how to make some chocolate cream cheese swirl brownies. So first we're going to start with browning some butter and that's going to give our brownies a really dark nutty texture. So if you want to come meet me over at the stove, we'll start with our brown butter. OK so I have ten tablespoons of unsalted butter that I'm going to put in to the pot and then I'm just going to turn it on and melt it. And as the whey rises to the top, it's going to start turning golden brown. It's probably going to be five to seven minutes. So we'll just let it sit there undisturbed. OK you'll see the butter start to boil. And not only will you notice that the whey, the white foam at the top starts to turn brown, but you'll notice the color of the butter itself the melted butter is going to start to turn a little bit more golden. You really need to start keeping an eye on it from this point on because it can go from golden brown to burnt really quickly. You'll see the particles are forming because there's less whey on the top. They're forming and they're heavier so they sink to the bottom of the pot. So we'll give it just a few more minutes to simmer this way. The corner is toasted up. I think we're almost there. So I'm going to pull it off and then we'll go to the other station and I'll show you how to finish up the cheesecake swirl brownies. OK so I have my brown butter and you can see how it turned quite considerably brown. More golden brown from when we were as we took it off the stove, so we really need to watch it carefully because it can get way overdone fast. I'm going to set this aside for a just a couple moments and I'm going to work on the filling for my brownies. So I have eight ounces of cream cheese here, softened. To which I'm going to add a third of a cup of sugar. I'm going to mix this until combined and I'm going to scrape it down. Perfect. Now I'm going to add my egg and a teaspoon of vanilla. Then I'm going to get another scrape. OK perfect. I'm going to let this sit for just a few moments and I'm going to work on the rest of my brownies. So I have my brown butter here. I'm going to add my sugar. That was ten tablespoons of brown butter and I have one and a quarter cups of sugar. And three quarters of a cup of unsweetened cocoa. So a nice rich Dutch cocoa. And I'm going to stir this up. See you get a nice fudgy consistency here. And you can smell that brown butter. I'm going to add a pinch of salt, teaspoon of vanilla, and a couple teaspoons of water. Going to mix that up. And two eggs. Just until they're incorporated. And I'm going to finish this off with a third of a cup of flour plus a tablespoon. And now 60 strokes or until combined. And you can see how it's getting nice and shiny now. Perfect. So I'm going to pour this in to my brownie pan. I have an eight by eight glass pan. You can actually use a round pan, you can use a metal pan. I definitely recommend little parchment paper at the bottom just to keep your brownies from sticking. It'll be easier to remove. So I'm going to set the batter in there and I'm going to reserve about half a cup to do our swirl. So make sure that covers the bottom. Perfect. Then I'm going to take my cream cheese and I'm going to spread that evenly on top. Just give this one more mix because I saw some vanilla that wasn't quite combined. So I'll gently pour this on top. These are really dark fudgy. I call them adult brownies because they're so intense. And then we're going to just make sure that this covers all the brownie. Perfect. Then I'm going to use just put some dollops of the chocolate symmetrically on top. Think we can probably get nine with what I have left in here. Depending on the size of your pan or how much you reserved, it might vary but we're going for a swirl topping very similar to the finished brownie that I have plated up for you already. These brownies are great even without the cream cheese topping. You can make just as a straight brownie. Fabulous as a hot fudge brownie sundae. And I think we can scrape out one more dollop. Yeah there we go. OK so we're going to swirl in two directions. Once in this direction and once in the opposite direction. So perpendicular so we'll just go up and down. I think I'll go one more time in this direction, there we go, just to fill in those gaps. Then we go back the other direction. And we have this really beautiful marble effect on the top of the our brownie. And then we put them in the oven. They bake for about 28 or 30 minutes at 350 degrees until a toothpick comes out with just a few little crumbs on the bottom. And then you square your pan, take it out, peel off the parchment paper and slice. And I like to slice these with a hot knife. Either a hot wet knife that I dry off just so that it cuts nicely through the brownie and cleanly through the cheesecake. So there you go. I hope you enjoy your cheesecake swirl brownies. Bon apetit.


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