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  • Marble Fudge Brownies

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    Marble Fudge Brownies
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Romano's brownies, seductively swirled with a cream cheese batter, prove why chocolate is a Valentine's Day staple.
    • 2 x Unsweetened cocoa, for dusting
    • 4 Tbsp. unsalted butter, cut into Tbsp.
    • 2 ounce semisweet chocolate, coarsely minced (1/4 c.)
    • 1 lrg egg
    • 1/2 c. sugar
    • 1/4 c. all-purpose flour
    • 1 pch salt
    • 1/2 c. cream cheese, softened (4 ounces)
    • 1 lrg egg yolk
    • 1/4 tsp pure vanilla extract Sweetened whipped cream, for serving

    Directions

    1. MAKE AHEAD: The brownies can be tightly wrapped in plastic and refrigerated for 2 days. Reheat in a low oven.
    2. 1. Preheat the oven to 325 degrees . Lightly butter two 4-by-1 1/4-inch round fluted tartlet pans with removable bottoms. Dust the molds with unsweetened cocoa pwdr, tapping out any excess cocoa.
    3. 2. In a small saucepan, heat the butter and chocolate over low heat. Remove the melted chocolate from the heat and let cold slightly. In a medium bowl, whisk the egg with 6 Tbsp. of the sugar till blended. Add in the melted chocolate and stir in the flour and salt. Pour the batter into the tart pans.
    4. 3. In a medium bowl, beat the cream cheese with the remaining 2 Tbsp. of sugar till smooth. Add in the egg yolk and vanilla and beat till smooth. Spoon half of the cream cheese batter over the chocolate batter in each tart pan. Using a fork, decoratively swirl the batters together in 3 strokes.
    5. 4. Bake the brownies for about 35 min, or possibly till lightly browned and slightly puffed, but not completely set in the center. Let cold on a wire rack for 15 min before unmolding. Serve hot with whipped cream.

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