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Tom's Brownies




Source of Recipe


Macklinda


List of Ingredients




Tom's Brownies

Brownie Layer:
1 cup unsalted butter
6 ounces unsweetened chocolate
6 ounces semisweet chocolate
5 eggs
1 ¼ cups brown sugar
1 ½ cups sugar
1 tablespoon pure vanilla extract
1 ½ cups flour
1 ½ teaspoons baking powder
3/4 teaspoon salt

White Chocolate Layer:
8 ounces white chocolate
1 tablespoon heavy cream

Cheesecake Layer:
12 ounces cream cheese, softened
3/8 cup unsalted butter, softened
2 teaspoons pure vanilla extract
3/4 cup sugar
3 eggs, well beaten



Recipe



Preheat the oven to 350 degrees and heavily butter a foil lined 9x13 inch pan.

Place the butter, unsweetened chocolate, and semisweet chocolate in a double boiler and heat until melted and smooth, stirring occasionally. Set the melted chocolate aside.

While the unsweetened chocolate mixture is cooling, mix the white chocolate and heavy cream together in a small saucepan or microwave proof bowl. Cook until melted and smooth. Keep warm.

In a large bowl beat the eggs one at a time until well blended. Add the sugars and vanilla and mix only until incorporated. Gently mix in the unsweetened chocolate mixture. Sift the flour, baking powder, and salt into the bowl and gently mix until just uniform, scraping the bowl frequently. Reserve 2 ½ cups of the batter and pour the remaining into the prepared pan, spreading the mixture evenly in the pan. Pour half of the white chocolate mixture over the batter and spread evenly.

Prepare the cream cheese mixture by beating the cream cheese and butter together until smooth. Beat in the sugar and vanilla until light and fluffy. Beat in the eggs one at a time until smooth. Pour the cream cheese mixture over the chocolate layer and spread with a spoon or spatula. Pour the remaining white chocolate mixture over the cream cheese and spread evenly.

Briskly stir the reserved brownie batter and spread over the white chocolate layer. If it does not completely cover the white chocolate layer, that is okay. With a butter knife, draw across the brownie mixture to gently marbleize the brownies.

Bake in the middle of your oven for 70-75 minutes, or until a straw comes clean. Let the brownies sit at room temperature for an hour, then remove from the pan using the foil. Wrap tightly and refrigerate for at least eight hours. Remove from the refrigerator and slice.

Serve immediately, or wrap tightly and serve chilled, at room temperature, slightly warmed, or even frozen (thaw for five minutes at room temperature). These brownies freeze well wrapped individually, or can be stored in the refrigerator for up to a week, wrapped tightly.

Source: Suite101