Saturday, May 9, 2009

Cookies & Cream Cheesecake Brownies

At work, we're currently doing the Biggest Loser contest. What started out as a motivating, friendly competition between my co-worker Robert and I, resulted in 25 participants with monetary rewards for the top 3 "biggest losers". As a friendly joke to sabotage my diet, I came back from lunch one afternoon to a desk full of high-calorie, fat-ridden snacks, including a 6-pack of Oreos. As tempting as it was, I used my willpower to resist the snacks, brought them home, and placed them in my kitchen cupboard... and alone it sat, lonely and unattended to for weeks... until I came across this recipe. No need to waste such delicious cookies, if you ask me. As my revenge, I will bring these brownies in and place it on the desks of those pranksters (and I know who you are!). Before packaging them up into individual baggies, I did have to sneak a small slice to ensure they were extra good- and they were! They turned out moist and chocolatey. You can taste the contrast between the chocolate brownies and cream cheese cookie swirl. When adding the cream cheese mixture, take the conservative route when swirling- it will look prettier when it's not one homogeneous mass. This recipe doesn't even require a KitchenAid stand mixer. I also liked how this recipe was for a small batch, and you can tell they are from-scratch (and not from a box).

1/2 cup (1 stick) unsalted butter, melted
1 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt

For the Cheesecake swirl:
8-oz cream cheese, softened (I used reduced-fat cream cheese)
1/3 cup sugar
6 Oreo cookies, chopped

1. Heat oven to 350 degrees. Grease a 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon.
3. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly in prepared pan.
4. In a separate bowl, stir together the cream cheese and 1/3 cup sugar with a spoon until smooth and well blended. Gently stir in in the chopped Oreo cookies.
5. Using a spoon, spoon the cream cheese/Oreo mixture in nine evenly-spaced dollops on top of the brownie batter. Using a dull knife or icing spatula, gently swirl the cream cheese mixture with the brownie batter. Remember, less is more here.

6. Bake 30 to 35 minutes (I baked for 35 minutes) or until brownies begin to pull away from sides of pan and the batter in the center of the pan feels just set. 7. Cool completely in pan on wire rack.

Source: Adapted from Brown Eyed Baker


Naomi said...

I wondered what the white stuff was when I was eating my brownies. OMG! These brownies are AMAZING!!! They are my new favorite brownies!

Joelen said...

What a wonderful dessert! Looks delicious!

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