Blog challenge recipe #10: American brownies

As you all know, yesterday was the Fourth of July — Independence Day — and so it seemed appropriate for #10 of my blog challenge recipes to have a U.S. theme.

US flag. Source: Wikipedia

Brownies were invented in the US; for the history of the brownie, check out ‘The History of the Brownie at The Nibble. I always thought cheesecake originated from the US too but I read that it was actually first invented in Ancient Greece. However, I think cheesecake recipes have changed just a bit in the 2500 years since Ancient Greece! If you want to read more about the invention and history of cheesecake, this page at What’s Cooking America is very informative.

New York cheesecake is a classic US specialty and it is my favorite type of cheesecake. Deliciously creamy with a hint of vanilla is how I like mine. I also love brownies. A good chocolate brownie should have a fudgy texture, firm yet scrumptiously gooey inside. Combining brownies and cheesecake in one recipe sounds too good to be true. But you can never have too much of a good thing, right?

Cheesecake Swirled Brownies
(recipe source: this page at Frugal Feeding. All credit for this recipe belongs to Frugal Feeding)

Makes 10-16

Ingredients:

• 100g salted butter

• 40g cocoa powder, as dark as possible

• 50g dark chocolate

• 2 medium eggs

• 225g light muscovado sugar

• 50g self-raising flour

• 200g cream cheese

• 1 egg yolk

Method:

1. Pre-heat the oven to 180C and grease a suitable baking tray. Melt the butter gently in a pan on the stove, to this whisk in the cocoa powder. Once added, combine this with the chocolate in small chunks until it has all melted together. In a mixing bowl, while the chocolate is melting, whisk together the eggs and sugar using a hand mixer.

2. Add the egg mixture to the chocolate in the saucepan and mix thoroughly. Gently fold in the flour and pour the brownie batter into the lined baking tray.

3. Beat together the cream cheese and egg yolk. Dot this mixture around the brownie mixture and swirl in with a thin knife. Bake for 25 minutes and not a moment longer, they need to have a hard shell on the outside and be very gooey on the inside.

Swirly brownie mixture

4. Leave the brownies to cool a little before turning them out. Pop them in the freezer for a little while before chopping.

The finished goods! Delicious, velvety and very, very moreish.