Description
Fudgy chocolate brownies marbled with creamy cheesecake and molasses gingerbread batter.
Ingredients
Scale
- 1/2 cup unsalted butter (113 g)
- 4 oz semisweet chocolate, chopped (113 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 large eggs plus 1 egg yolk, room temperature
- 2 tsp vanilla extract, divided (10 ml)
- 3/4 cup all-purpose flour (90 g)
- 1/3 cup Dutch-process cocoa powder (30 g)
- 1/2 tsp fine salt (3 g)
- 2 tbsp unsulphured molasses (30 ml)
- 1 tsp ground ginger (2 g)
- 1/2 tsp ground cinnamon (1 g)
- 1/8 tsp ground cloves
- 8 oz full-fat block cream cheese, softened (226 g)
- 1/4 cup granulated sugar for cheesecake (50 g)
- 1 large egg yolk for cheesecake
Instructions
- Heat the oven to 325°F (163°C). Line one 8-inch square metal pan with parchment.
- Melt butter and chocolate gently, then cool for 5 minutes.
- Whisk 3/4 cup sugar, brown sugar, 2 eggs, 1 yolk, and 1 teaspoon vanilla. Whisk in the chocolate mixture.
- Fold in flour, cocoa, and salt. Reserve 1/2 cup batter and mix it with molasses, ginger, cinnamon, and cloves.
- Beat cream cheese with 1/4 cup sugar, the remaining yolk, and remaining vanilla until smooth.
- Spread the main batter in the pan. Add alternating spoonfuls of cheesecake and gingerbread batter. Marble with three or four broad knife passes.
- Bake 30-35 minutes, until the center carries moist crumbs. Cool completely, chill 2 hours, and cut into 16 squares.
Notes
Use unsulphured molasses and block cream cheese. Do not over-swirl or wait for a clean tester.