You may also like
Categories:
filling weight Cream Cheese flour egg whites vanilla sugar _____ Brownie Batter flour salt egg egg whites sugar cocoa water raspberry preserves vanilla
Viewed: 51 - Published at: 9 years agoIngredients
- FOR THE FILLING:
- 3 ounces, weight Cream Cheese
- 2 teaspoons Flour
- 1 whole Egg Whites
- 1/2 teaspoons Vanilla Extract
- 1/3 cups Sugar
- _____
- FOR THE BROWNIE BATTER:
- 3/4 cups Flour
- 1/4 teaspoons Baking Powder
- 1/4 teaspoons Baking Soda
- 1/8 teaspoons Salt
- 1 whole Egg
- 2 whole Egg Whites
- 1 cup Sugar
- 1/4 cups Butter, Melted
- 2/3 cups Unsweetened Cocoa
- 1 Tablespoon Water
- 3 Tablespoons Raspberry Preserves
- 1/2 teaspoons Vanilla Extract
Method
- To make the filling, combine 3 ounces of cream cheese, 2 teaspoons flour, 1 egg white, 1/2 teaspoon vanilla extract and 1/3 cup sugar into a bowl and mix them until creamy smooth with an electric mixer at medium speed. Set aside.
- To make the brownie batter, first preheat the oven to 350 degrees F and grease the bottom of an 8x8 baking pan with cooking spray or butter.
- In a large bowl, combine the 3/4 cup flour, baking soda, baking powder and salt. Sift them together or whisk them till combined. Set aside.
- In a medium bowl, add the rest of the ingredients and whisk them until well combined. Add the wet ingredients into the large bowl of dry ingredients and stir until just moist.
- Spread 2/3 of this brownie batter into the 8x8 pan. Pour the cream cheese filling gently over top of the brownie batter and carefully spread the filling evenly over the batter. Then carefully drop the remaining 1/3 of the brownie batter over the filling. Using the tip of a knife, swirl the batter and filling together to create the beautiful marble effect.
- Bake for 30-35 minutes until the toothpick is "almost" clean. This creates the perfect fudgy brownie!
- Cool the brownies on a wire rack and serve when you can't stand waiting any longer!
- Enjoy!
