these camouflage brownies stand right out – in the best way!
I’m normally not a brownie person – though the many, many recipes I’ve posted here would beg to differ. But how could I resist the visual appeal of this “camo” variety?
And I can personally attest to the fact that these taste as good as they look.
The cream cheese swirl is so pretty, for sure, but adds a nice tangy flavor to offset all that rich chocolate.
I adapted the recipe just slightly, to minimize the number of bowls needed (#IHateCleanUp), and the recipe itself couldn’t be easier.
And I can personally attest to the fact that these taste DELISH when topped with a scoop of ice cream.
lightly adapted from Bon Appetit
8 ounces cream cheese, cut into pieces
3 large eggs
granulated sugar, divided as follows: 1/3 cup and 1 cup
vanilla extract, divided as follows: 1/2 teaspoon and 1/2 teaspoon
kosher salt, divided as follows: 1/4 teaspoon and 1/2 teaspoon
unsweetened cocoa powder, divided as follows: 1 1/2 teaspoons and 3/4 cup + 2 tablespoons
10 tablespoons unsalted butter, cut into pieces
1/2 cup flour
Preheat oven to 325 degrees; grease and flour a 9 x 9 baking pan and line with parchment paper.
Place the cream cheese in a mixer bowl and set over a pan of barely simmering water. Break up and stir the cream cheese till very soft. Place on your stand and add one egg, 1/3 cup of the sugar, 1/2 teaspoon of the vanilla and 1/4 teaspoon of the salt. Use the whisk attachment and whisk till very smooth. Divide the batter between 2 small bowls and add 1 1/2 teaspoons of the cocoa powder to one of the bowls – whisk till smooth.
Wipe out the mixer bowl. and add the butter, remaining cup of sugar, remaining 3/4 cup + 2 tablespoons cocoa powder and remaining 1/2 teaspoon of salt. Return the bowl to the pan of barely simmering water and cook, stirring occasionally, till mixture is completely combined and hot to the touch. Place bowl on your stand and let sit for 5 minutes (the mixture will look lumpy at this point; don’t worry).
Add the remaining 1/2 teaspoon of vanilla and remaining 2 eggs one at a time, whisking well after each addition. The mixture will turn smooth and glossy. Add the flour and whisk once more. Remove 1/2 cup of the batter and set aside.
Pour the batter into your prepared baking dish and smooth with a small angled spatula. Dollop both cream cheese batters over the top and then dollop the reserved brownie batter over. Bake for 22 – 25 minutes or till the top no longer looks wet. Cool completely in the pan on a wire rack.
Use the parchment paper to transfer to a cutting board and cut into 16 squares, wiping down the knife between each slice.
This delicious recipe brought to you by Sheri Silver
More brownie inspo on Pinterest!