Cheesecake-Marbled Brownies -- Brownies marbrés au cheesecake
Two recipes in One, or Introducing Amaranth Flour
P. and I were thrilled when we heard that our great friend A. was in town with his son N. We met them both exactly nine years ago, on Devereaux Beach in Marblehead, thirty minutes North of Boston. I had only moved to Boston then, and I remember telling P. "ils sont français" when I saw them play on that beach. There were the swimming suits that helped, but also this je-ne-sais-quoi about how they interacted that convinced me that they were French. We started chatting and exchanged phone numbers. I love this memory of our first encounter. We have been great friends since then.
Because A. used to live in Boston for quite many years, we were looking forward to spending time together like we used to in the old days. We would talk about life here, with things that have or haven't changed, and about Paris too, because this is where A. and N. have now been living for many years. Our plans for the evening were loose. We knew that we wanted an easy and simple dinner, probably a Thai restaurant where P. likes to have lunch and where we all indulged in plates of delicious drunken noodles, and I decided to bring dessert for us to share later in the evening. Since I had not been given much notice and was left short of time, I grabbed the opportunity to prepare a quick recipe from Epicurious, which I had marked "to try" a month ago: Cheesecake-Marbled Brownies. The experience was fun. Contrary to other recipes that I would typically try from my zillions of cookbooks, I particularly enjoyed reading comments left from previous readers that had tried the recipe. The recipe was scoring a 3 1/2 out of 4, from 28 readers. A lot of people mentioned that the brownie batter was not chocolaty enough, some were fully thrilled, others disliked it altogether. Moi ? Well, I decided to adapt keeping in mind what I had just read, along with using my own judgment to modify some of the suggested steps:This is What I Did:
- I added more chocolate, although I also used 70% Valrhona chocolate instead of unsweetened as suggested in the original recipe.
- I skipped the vanilla in the brownie batter.
- I modified the way the brownie batter had been prepared, adding steps that I sensed would help for a better brownie result.
- I sifted the flour.
- I decreased the brownie preparation sugar content.
- I cooked the brownies for 5 min less than suggested.
- We ate them at room temperature.
- I already did a variant, using Amaranth Flour** and White Rice Flour, with more chocolate again, a touch less butter, making for a great Gluten-Free version. It is my father-in-law who will be pleased! He is coeliac.
Cheesecake-Marbled Brownies, adapted from Epicurious
- 3 oz chocolate 70% cocoa (I used Valrhona)
- 2/3 cup all-purpose flour, sifted
- 1 stick unsalted butter, diced
- 3/4 cup cane sugar
- 2 large eggs
- Pinch of salt
- 8 oz cream cheese, softened (I used Philadelphia)
- 1 large egg yolk
- 1/3 cup cane sugar
- 1/4 tsp pure vanilla extract
- To prepare the cheesecake batter, mix all ingredients together, to obtain a smooth creamy texture. Keep.
- Preheat your oven at 350 F.
- Line an 8 x 8 inch pan with parchment paper.
- To prepare the chocolate batter, melt the chocolate and butter in a double-boiler. Let slightly cool.
- Beat together the eggs and sugar with a pinch of salt until light and pale in color.
- Add 2 Tbsp chocolate first, then fold in the rest of the chocolate, trying to keep the preparation as light as possible.
- Sprinkle the flour on top, and fold in delicately.
- Pour the preparation in the pan.
- Add the cheesecake batter on top and make a swirly design in it using a fork or knife.
- Cook in the oven for 30 min. At this point, the brownies will be slightly gooey still. If you prefer them more cooked, increase the cooking time by 5 min or more.
- Let cool in the pan before cutting, and if any are left, store them wrapped in the fridge, bringing to room temperature before eating.
Amaranth and Rice Flour
Cheesecake-Marbled Brownies
(Gluten Free Variant)
For the Brownie Batter:- 3.5 oz chocolate 70% cocoa (I used Valrhona)
- 1/3 cup Amaranth flour, sifted
- 1/3 cup White Rice Flour, sifted
- 1 tsp xanthan gum (optional)
- 7 Tbsp unsalted butter, diced
- 3/4 cup cane sugar
- 2 large eggs
- Pinch of salt
- 8 oz cream cheese, softened (I used Philadelphia)
- 1 large egg yolk
- 1/3 cup cane sugar
- 1 Tbsp cornstarch
- 1/4 tsp pure vanilla extract
Le coin français
Brownies marbrés au cheesecake, adapté d'Epicurious
- 85 g de chocolat noir à 70% (J'ai utilisé Valrhona)
- 90 g de farine, tamisée
- 113 g de beurre non salé, coupé en dés
- 150 g de sucre de canne blond
- 2 gros oeufs
- Pincée de sel
- 230 g de cream cheese (type Philadelphia), ramolli (à défaut, utilisez un mélange de crème fraîche épaisse et de fromage frais, type Carré frais par exemple)
- 1 gros jaune d'oeuf
- 65 g de sucre de canne blond
- 1/4 càc d'extrait de vanille pur
- Pour préparer la pâte de cheesecake, mélangez tous les ingrédients ensemble pour obtenir une crème de texture lisse. Réservez.
- Préchauffez votre four à 180 C.
- Recouvrez un moule mesurant 20 x 20 cm de papier sulfurisé.
- Pour préparer la pâte de brownies, faites fondre le chocolat et le beurre au bain-marie. Laissez légèrement refroidir.
- Battez les oeufs avec le sucre et le sel jusqu'à blanchiment.
- Ajoutez 2 càs de chocolat fondu et mélangez avant d'incorporer délicatement le reste. Faites attention à garder la préparation aussi aérée que possible.
- Saupoudrez de farine et incorporez-la délicatement.
- Versez cette préparation dans le moule.
- Ajoutez la pâte de cheesecake dessus et faites un dessin avec une fourchette ou un couteau.
- Cuisez au four pendant 30 min. A ce stade, les brownies seront encore un peu coulants au milieu. Si vous les préférez plus cuits, augmentez le temps de cuisson de 5 min, ou plus.
- Laissez refroidir dans le plat avant de découper. Conservez-les emballés au frigo, et sortez-les à l'avance pour les déguster à température ambiante.
Brownies marbrés au cheesecake
aux farines d'Amaranth et de riz blanc
recette sans gluten
Pour la pâte de brownies :- 100 g de chocolat noir à 70% (J'ai utilisé Valrhona)
- 45 g de farine d'Amaranth, tamisée
- 45 g de farine de riz blanc, tamisée
- 1 càc de gomme xanthane (facultatif)
- 100 g de beurre non salé, coupé en dés
- 150 g de sucre de canne blond
- 2 gros oeufs
- Pincée de sel Pour la pâte de cheesecake :
- 230 g de cream cheese (type Philadelphia), ramolli (à défaut, utilisez un mélange de crème fraîche épaisse et de fromage frais, type Carré frais par exemple)
- 1 gros jaune d'oeuf
- 65 g de sucre de canne blond
- 1 càs de maïzena
- 1/4 càc d'extrait de vanille pur
Technorati Tags: Food Styling, La Tartine Gourmande, Food Photography, Marbled-Cheesecake Brownie, Epicurious Magazine, Amaranth Flour, White Rice Flour, Gluten Free Brownies
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