The Rockhill Cooking Academy

The Rockhill Cooking Academy
219 Rockhill Drive
San Antonio, TX 78209
ph: 210-445-6440
info@rockhillcookingacademy.com

nibbles & scribbles

Cheesecake-Marbled Brownies

Makes about 16 brownies

For the Brownie Batter:

    * 3 oz chocolate 70% cocoa (I use Callebaut Belgian Chocolate)
    * 2/3 cup all-purpose flour, sifted
    * 1 stick unsalted butter, diced
    * 3/4 cup sugar
    * 2 large eggs
    * 1/4 tsp of kosher salt

For the Cheesecake Batter:

    * 8 oz. cream cheese, room temperature
    * 1 large egg yolk                                                                         * 1/3 cup sugar                                                                            * 1/4 tsp pure vanilla extract

Steps:
    * Preheat your oven at 350º F.
    * To prepare the cheesecake batter, mix all ingredients together, to obtain a smooth creamy texture. Set aside. Line an 8 x 8 inch pan with parchment paper.
    * To prepare the chocolate batter, melt the chocolate and butter in a double-boiler. Let slightly cool.
    * Beat together the eggs and sugar with salt until light and pale in color.
    * Add 2 Tbsp chocolate first, then fold in the rest of the chocolate, trying to keep the preparation as light as possible.
    * Sprinkle the flour on top, and fold in delicately.
    * Pour the preparation in the pan.
    * Add the cheesecake batter on top and make a swirly design in it using a skewer or knife.
    * Cook in the oven for 30 min. At this point, the brownies will be slightly gooey still. If you prefer them more cooked, increase the cooking time by 5 min or more, but I recommend taking them out.    * Let cool in the pan before cutting, and if any are left, store them wrapped in the fridge, bringing to room temperature before eating.

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