She says hi back.
She's the newest member of our kitchen family, replacing a broken, 15 year old hand mixer last weekend but today Mildred and I went to work together.
We made brownies.
Not just any brownies, cheesecake brownies.
Now this recipe stemmed from an insert in the Food Network's March 2012 magazine for 50 brownie recipes.
I haven't made brownies at home in ohhhhh a few years to say the least.
Only makes sense that Mildred's debut was a delicious chocolate cheesecake brownie!
I'm Listening to: Galvanize - Chemical Brothers
Fudgey Cheesecake Brownies
recipe adapted by The Food Network
1 c. semi sweet chocolate chips
1 c. 70 % chocolate discs
1/2 c. salted butter
3/4 c. vanilla sugar
3/4 c. light brown sugar
1 tsp. vanilla
1 c. flour
1 pkg. light cream cheese
1/3 c. vanilla sugar
2 tsp. vanilla
Preheat your oven to 325F and grease a square baking tin 9x9 is what I used and then made cupcake brownies or use a 9 x13 pan as the original recipe suggests.
In a pot combine the chocolate and butter and over low heat melt while stirring.
Remove mixture into a bowl and add in the sugars mixing well.
Add in eggs one at a time beating to incorporate and add in the vanilla with the last egg.
Next add in the flour and stir until just combined.
Pour into prepared pan.
Mix the last 4 ingredients in a separate bowl until creamy and smooth.
Dollop spoonfuls onto the brownie mixture and swirl with a fork or back of a knife to create any pattern.
Since I made a smaller portion I baked for about 25-35 minutes. If using a larger pan the original recipe suggests baking for 55 minutes (personally I cant see it taking that long at all so be careful if using that option!)