![]() This website is written and produced for informational purposes only. Thaw overnight on the countertop before serving. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Freezer-Friendly Instructions: The brownies can be frozen for up to 3 months.(The brownies may also be served warm with vanilla ice cream just let them cool at least 30 minutes after baking.) The brownies will seem very moist and fudgy at first, but will firm up once cut and left out for a bit. Cut the brownies into 12 or 16 squares, wiping the knife clean between slices. (Don't undercook, or the brownies will be too wet in the center.) Let cool completely in the pan on a wire rack. Bake until puffed, set in the center and just starting to brown around the edges, 40-45 minutes.Don't overdo the marbling or the batters will get muddled. Using a knife, swirl the brownie batter through cheesecake batter, making a marbled pattern. Using a spoon, dollop the warm batter over the cheesecake layer, about 8 dollops (for the prettiest marble effect, leave as much space as possible between the dollops). Microwave the reserved ½ cup of brownie batter until warm and pourable, 15-20 seconds. Spread the cheesecake batter evenly over the brownie batter. Spread the remaining brownie batter in the prepared pan. Transfer ½ cup of the brownie batter to a small microwave-safe bowl (it's fine to use the same bowl you melted the butter and chocolate in).Add the flour and cocoa powder and mix on low until just combined. Add the chocolate/butter mixture and beat until well incorporated. ![]()
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