Sunday, September 09, 2007

Found Recipe

marbled cheesecake brownie


I've been doing a bit of organizing around the house lately. My two latest "projects" have been to (1) clean out and reorganize my closet and (2) file/recycle my magazines. Since I'm a bit OCD, my most recent magazine issues are in one neat pile, but that pile has grown pretty tall in the last few months. I subscribe to about 10 magazines and I haven't organized that pile in about 4-5 months. I always keep certain magazines like Fine Cooking, Cook's Illustrated and Saveur, so they go straight to their respective magazine sleeves on my bookshelf. With the other magazines, I spend some time flipping through the issue again to decide if it's a keeper or for recycling.

If the entire issue is great, it's a keeper and I file it away neatly on my bookshelf. Sometimes I don't see anything worth keeping so I'll toss the issue in the recycling bin or give it to a friend or family member. And other times there will be one or two recipes worth saving like this brownie recipe from the June 2007 issue of Gourmet. I don't remember seeing it when I first got the magazine back in May. Or maybe I did see it and my memory just isn't as good as it used to be. Either way, it's on my radar now.

I love these brownies. I added some grated bittersweet chocolate to the brownie batter to increase the chocolate factor. For the cheesecake part, I used mascarpone instead of cream cheese so my version was a bit creamier and less tangy than the original. Like many brownie recipes, these are quick and easy to make. But the addition of the cheesecake batter swirled into the brownie batter really made these special.

Cheesecake Marbled Brownies
(adapted from Gourmet magazine, June 2007 issue)

For brownie batter
4 ounces (1 stick) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup granulated sugar
2 large eggs
1/2 tsp pure vanilla extract
pinch of salt
2/3 cup all-purpose flour
3 ounces bittersweet chocolate, grated (or very finely chopped if you prefer)

For cheesecake batter
8 ounces mascarpone, well softened
1/3 cup granulated sugar
1 large egg yolk
1/4 tsp pure vanilla extract

Make brownie batter:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and unsweetened chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and salt until well combined. Whisk in flour and grated chocolate until just combined and spread in baking pan.

Make cheesecake batter and bake brownies:
Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

~.~ But wait, there's more...

If you want to use up the 1 egg white that's leftover from making the above cheesecake marbled brownies, try these super easy amaretti. I use unblanched (skin-on) almonds, but blanched almonds would be much more refined and very "tea with your pinky finger up".

DHamaretti_1966


Amaretti
(adapted from Donna Hay's Modern Classics 2)
(makes 12 cookies)


3.5 ounces (100 grams) ground almonds
1/2 cup granulated or superfine sugar
2 tbsp all purpose flour
1 egg white
1/4 tsp vanilla extract
1/8 tsp almond extract

Preheat over to 350F.

Whisk together almonds, sugar and flour in a bowl to combine. Then mix in egg white and both extracts until well combined.

Roll tablespoonfuls of the mixture into balls and place on a parchment line cookie sheet. Flatten the balls of dough slightly. (Note: I like my amaretti soft so I don't flatten the balls of dough too much. If you want the cookies to be less soft, flatten the balls more.)

Bake at 350F for 13-14 minutes or until lightly golden.

DHamaretti_1967marbled cheesecake brownie3

22 comments:

Deborah said...

Mmmm, they both look so good!

Peabody said...

I so need to go through and sort my magazines...maybe I will find something as yummy as these!

Mallow said...

Yum - I'm always looking for good ways to use up egg whites!

eatme_delicious said...

I really want to find a cheesecake brownie that I love so I'm saving this. :) And I love your "but wait there's more!"

Sigrid said...

Oh that's funny, I've posted the same marbled brownie a few days ago :-)) (yummie isn't it? ;-)

veron said...

Oh my goodnes...these are to-die-for...cheesecake and brownie in one dessert?! You should go through your files more often, I remembered last time you made those apple bars that had haunted my dreams.

Lis said...

Both recipes looks heavenly, Mary!

I've recently tried to sort through my mags as well.. this is how far I got..

page through, page through, decide I can't throw out - on to next.. page through, page through, decide I can't throw out.. etc.

My solution? I bought a 3 ring binder and stored them in there. :P

xoxo

breadchick said...

Wow, both of those look so good but I think I'm going to christen my oven this week with the amaretti cookies.

One of the things I had to let go of in my move was my back issue collection of cooking magazines. I would have liked to have had time to go through all of them but it just wasn't possible. I miss my Cooks Illustrated.

ovenhaven said...

I love your description of "tea with your pinky finger up" - hilarious! I've been contemplating making amaretti cookies for some time now, and looking at the beautiful pics you've got here, I might just finally get round it.

Madam Chow said...

I've been looking for an amaretti recipe and this looks quick and easy. Thank you!

Cookie baker Lynn said...

It's so hard to toss magazines! Good for you to work through the pile. And what great finds! I love both the brownies and cookies. Delicious looking!

Tartelette said...

Mascarpone...yum!I recently made some with ricotta and was happily surprised of the outcome. Amaretti are dangerous to me...can't stop eating them! Gorgeous!

Belinda said...

Mary, both of these look so good! And I can never, ever resist anything chocolate and cheesecake, so the brownies are my idea of perfection in a dessert. :-)

Ellie said...

Both recipes look amazing, but it is the amaretti that I will rush off and try as soon as I'm done typing this! Thanks for sharing the recipe :D

MyKitchenInHalfCups said...

"But wait, there won't be more for long." Those look too good to last. I love that it only makes 12 cookies. So glad you "found" this one and shared it with us Mary!

Anita said...

I'm guilty of hoarding magazines too...I always think I'll get around to trying all those recipes someday! I love how you photographed the brownies, very cute!

Ivonne said...

I hear ya' Mary! It's a constant battle with Magazine Mountain at my house.

Your brownies and amaretti are gorgeous!

Emilie said...

I saw those brownies and thought about baking them- I'm glad you did. They look great, along with the cookies.

Judy said...

OMG...you have got to stop making and posting about such glorious food. It looks too good!

You subscribe to 10 magazines?! I have a magazine obsession too, but I buy mine in the store (so they don't get creased and bent in the mail - pet peeve). I am slowly losing interest though, as there are a few that I buy each month and never even get around to reading. Such is life.

Jaimie said...

Those cheescake brownies look fabulous! I always love to see what you've been baking!

Garrett said...

I was just looking for amaretti cookie recipes the other day. Did you grind the almonds yourself or just buy them whole and pop them in a food processor? Also, in your opinion do you think the recipe would double well?

Mary said...

Garrett - Yes, doubling the recipe would be fine. My adapted version for 12 cookies is actually half of Donna Hay's original recipe (which yields 24). In the past I've ground the almonds in a food processor with the amount of sugar called for in the recipe. But lately I've just been using pre-ground almond meal from Trader Joe's.