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What are the top Brownie recipes?
Like most regular brownies, at an average number, brownies are mostly known to have its chocolatey and fudgy taste but what if there can be other recipes than just that, would you like to get to know them?
Here is a Recipe
Cheesecake Brownies
Ingredients: 1 c. + 2 tbsp. unsalted butter, 4 oz. unsweetened chocolate, chopped, 5 tbsp. unsweetened cocoa powder, 3/4 c. packed light brown sugar, 2 c. granulated sugar, divided, 6 large eggs, at room temperature, divided ,4 1/2 tsp. vanilla extract, divided, 1 3/4 c. all-purpose flour, 1/2 tsp. kosher salt, plus a pinch, 12 oz. cream cheese, at room temperature, 1/3 c. sour cream, 1 tbsp. milk
Directions :
Preheat the oven to 325°. Grease an 9-by-13-inch rectangular baking pan with cooking spray. Line the pan with parchment paper, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until smooth. Remove the saucepan from the heat, and stir in the brown sugar and 1 1/2 cup of the granulated sugar. Whisking constantly, add 5 of the eggs, one at a time, and mix until fully incorporated. Whisk in 3 teaspoons of the vanilla. Add the flour and 1/2 teaspoon of the salt, and whisk until completely smooth; the mixture will be very thick. Set aside 2/3 cup of the brownie batter in a small bowl. Spoon the remaining batter into the lined pan, using a spatula to spread it in an even layer. Freeze the pan for 10 minutes.
Beat the cream cheese, remaining 1/2 cup granulated sugar, pinch of salt, and remaining 1 1/2 teaspoon vanilla with an electric mixer at medium speed 30 seconds to 1 minute or until fully incorporated and creamy. Beat in the sour cream until well combined. Add the remaining egg and mix until fully combined.
Carefully pour the cheesecake mixture evenly over the cold brownie layer; spread into a smooth layer. Add the milk to the reserved 2/3 cup brownie batter, stirring until well mixed. Spoon the brownie-milk mixture by teaspoonfuls randomly over the top of the cheesecake batter in the pan. Using a toothpick, skewer, or paring knife, swirl the brownie mixture into the cheesecake mixture, being careful not to press too deep and disturb the brownie layer.
Bake 50 to 55 minutes or until a wooden pick inserted in the center comes out clean (a few crumbs attached are OK). Cool completely on a wire rack, about 3 hours. Cut into 16 bars.
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