Thursday, September 17, 2009

Cheesecake-swirled Brownies

As promised, this was the dessert from our "Cooking with Suvarna" adventure. We used the recipe from the Smitten Kitchen, with a few minor uhh... let's call them "adjustments." Now, this recipe provides that you prepare the brownie batter, and then the cheesecake batter, and then swirl the cheesecake batter on top of the brownie batter. Easy, right?

Well, the brownie batter whisked up perfectly...

But when we made the cheesecake batter was when the cooking wheels started to fall off. First, we didn't use "well-softened" (i.e. room temperature) cream cheese as the recipe calls for. Apparently, nuking it in the microwave for 10 seconds did not cut it. Then, instead of just using the egg yolk, we accidentally cracked the whole egg, white and yolk, into the batter (oops!). The end result was cream cheese batter that had little lumps of cream cheese in it that looked like this.

But we were not discouraged - we are, after all, soon-to-be attorneys, here! First we tried using an electric mixer to smooth out the batter. When that didn't work, we tried using the masher thingy that you see in the picture here, but to no avail. So then we tried letting the mixture sit at room temperature to see if the lumps would just "melt" away. Wishful thinking. That's when we contemplated just trashing this batch and whip up a new batch of cream cheese mixture. But, since I am not one to waste perfectly good ingredients, I insisted on trying to use the lumpy cream cheese goo and poured it right on top of the brownie batter in the pan and swirled it around. (Which became a little harder to do since the brownie batter started to congeal a bit from sitting at room temperature for so long). Nonetheless, the brownies still came out wonderfully gooey and chocolatey, the way brownies are meant to be, cold cream cheese and egg white be damned.

See, I'm eating one right here!

Click here for the recipe from Smitten Kitchen.

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