February 10th is National Cream Cheese Brownie Day.
The origin of the brownie is uncertain. The first known printing of the recipe called a brownie is in the 1896 edition of Boston Cooking School Cook Book. But they didn’t contain any chocolate, they were molasses cakes.
The earliest publication that resembles today’s brownie appeared in the Home Cookery (1904, Laconia, NH) and the Service Club Cook Book (1904, Chicago, IL).
Cheesecake has been around since Ancient Greece. The modern cream cheese cheesecake was created in 1872, when cream cheese was invented.
When chocolate brownies marry cheesecake, this their offspring.
Cream Cheese Swirl Brownies
recipe from Southern Living Cookbook
makes about 16 bars
4 oz semi-sweet chocolate
3 tablespoons butter or margarine
2 tablespoons butter or margarine, softened
3 oz. cream cheese, softened
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/2 tablespoon vanilla
3/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/4 tablespoon salt
1 tablespoon vanilla
1/4 tablespoon almond extract
1/2 cup chopped pecans or walnuts
Preheat oven to 350F.
Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts. Set aside to cool.
Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
Gradually add 3/4 cup sugar, beating well.
Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well.
Stir in cooled chocolate, flavorings, and nuts.
Pour half of chocolate batter into a greased 8 inch square pan.
Spread with cheese mixture; top with remaining chocolate batter.
Cut through mixture in pan with a knife to create a marbled effect.
Bake at 350F for 35 to 40 minutes.
Cool on wire rack; cut into squares.