This why you haven’t had a post in a handful of days (not counting the guest post as that was written quite a while ago). I’ve been cooking, I’ve been eating… just have been in one of those blogger moods of not knowing what to write. Yes, every once in a while, my extreme creativity and ginormousÂ writing skills go on hiatus *cough cough… gets hip boots*.
I like to think that right about now, my writing “skills”, such as they are,Â are lying on a beach on Tahiti with a Mai Tai and a trashy novel. I just hope they haven’t forgotten sunscreen cause I burn easily.
I have however been spending way more time than usual reading cooking blogs. It never fails to amaze me how many of them there are out there now. Some totally suck donkey toes, others are outstanding and make me feel like I need to give up blogging because in comparison to them, my blog sucks donkey toes.
One of my recent favorites is this ladies wonderful blog . I am currently in the process of working my way backwards through it (does anyone else do that btw?). I have about 59 other tabs open with blogs I want to get to after I finish going through hers. I now need more copy paper. Sigh. Too many recipes, too little time.
But… what I have today didn’t come from her blog. Oh don’t worry though, I have a stack of recipes (thus the I need more paper thing) from there to try. Today though, I made something form Taste Of Home. Well, actually I made it yesterday but I’m just getting to posting now. I’m lazy.
I made Cheesecake Brownies. I know I know, how common can I get? What can I say? I’m a peasant at heart.
So g’wan, go soften some cream cheese. I’ve found that beating ones husband over the head with it for a few minutes softens it up quite nicely. You’ll need two though, so go ask to borrow a friends husband.
These are called chewy brownies. In truth, when I made them yesterday, even after sitting until they were room temp, they weren’t particularly chewy. So I wrapped them and put them in the fridge until today. They were suitably chewy though not as fudgy as I like personally. I think next time I will add a tablespoon of corn syrup to it and see if that lends something to the chewiness factor. I’ve tried that before with good results.Â As well, I will probably add another block (ounce) of chocolate as these could have used a bit more. All in all, good brownies that I think could be outstanding with the above changes.
Chewy Cream Cheese Brownies
- 4 ounces unsweetened chocolate, chopped (next time I’m trying 5)
- 1/2 cup butter, sliced into chunks
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 cup chopped nuts (optional and I didn’t use them)
- Cream cheese filling-
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (my addition. I love the flavor almond extract adds to a cheesecake filling)
- Preheat oven to 350 degrees. Grease a 13×9 inch pan. Better yet, line it with foil and then grease it. It makes brownies so much easier to get out of the pan and cut if you do this. I use the non stick foil.
- In a small microwave safe bowl, melt the butter and the chocolate. Stir until smooth and cool slightly.
- In a large bowl,Â beat together the eggs and sugar. Add in the vanilla and the chocolate/butter mixture.
- Gradually add the flour. Then add the nuts if you’re using them.
- Spread half the batter in the prepared pan. This is a really thick batter so no, you didn’t do it wrong.
- In another bowl, beat together the filling ingredients. Carefully pour and spread it over the batter.
- After this the recipe says to spread the rest of the batter over. But there was NO way it was spreading. I dolloped it over and then attempted to and it was just pulling the cream cheese filling because the brownie batter is so thick. So I just took the dollops and swirled them in using a butter knife. Same flavor, prettier effect and nowhere near the hassle.
- Bake at 350 for 45 to 50 minutes or until set. I left mine in about 38 minutes. Don’t overcook or you’ll end up with crumbly brownies. You want to get a few loose crumbs on a toothpick inserted into the center.
- Let cool, preferably overnight.. I promise the texture is MUCH better.