Thursday, August 18, 2011

Mini Baileys Strawberry Cheesecake Swirl Brownies

Today sweet treat contains alcohol, strawberries, cream cheese, and chocolate. A friend of mines asked is it even legal to combine all those flavors. Hell yeah. I had this craving for something sweet, a little kick to it, and some cheesecake. As you know I not a die hard fan of chocolate, but these flavors made me changed mine. David Lebovitz has these too die for cheesecake swirl brownies. The only thing I changed to his recipe is add ¼ cup of Baileys and strawberries and ooh la la.

Cheesecake Brownies
6 tablespoons unsalted butter, cut into pieces
4 ounces bittersweet or semisweet chocolate, chopped
2/3 cup sugar
2 large eggs, at room temperature
1/2 cup flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips
1/4 cup Baileys Irish cream

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1/2 cup strawberries
2 tablespoons sugar

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly. For those of you, who like higher brownies, use an 8-inch pan.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons of sugar, and vanilla until smooth.
6. Puree your strawberries and sugar in a blender or food processor.
7. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, add the same amounts of dollops on the brownie mixture then take a spatula and swirl the cream cheese mixture with the chocolate batter.
8. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.

Slightly adapted from David Lebovitz Ready for Dessert

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...