Stars’ Black and White Brownies

August 4, 2010 § Leave a comment

Finally, after a summer of working of 9-5, I understand the concept of the late afternoon crash and the need for a sweet pick-me-up. There are times when you want food that pushes you out of your comfort zone, food that tantalizes and shocks in a perfect interplay of contrasting textures and flavors. And then there are those times when all you want to do is sink your teeth into the dense chew of a brownie. When you crave that moist slice of coffeecake or the soft center of an oatmeal cookie or the whipped cream on top of some sinfully sweet coffee concoction. That time is 2 p.m.

These cheesecake brownies are here for you then; “these black and white are very popular at StarMart, where office workers often stop by for a mid-afternoon snack,” former Stars pastry chef Emily Luchetti writes as an introduction to the recipe. These are perfect when you need a sugar rush: a high that gives you a sense of calm and satisfaction for the last few hours of work without the highs and lows of the usual sugar rush (though I must say, I think I’m immune because I have never been affected by too much sugar). Once you eat one of these, you’ll never go the candy and caffeine route again.

Black and White Brownies
From Stars Desserts by Emily Luchetti

5 ounces bittersweet chocolate
2 ounces unsweetened chocolate
7 ounces (1 ¾ sticks) unsalted butter
2 cups sugar
5 large eggs
¾ cup plus 1 tablespoon flour
Pinch salt
20 ounces cream cheese
1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Butter a 9 by 13-inch pan. Melt the chocolates over the stove and allow to cool slightly. Combine the butter and 1 ¼ cups of the sugar in a bowl and cream until light and fluffy. Continuing to mix, add 3 of the eggs and beat well. Stir in the melted chocolate and mix until smooth. Now add the flour and the salt.

Spread the chocolate batter in the pan, setting aside about 1 cup for later use.

Combine the cream cheese and the remaining ¾ cup of sugar in a clean bowl. Beat until smooth. Add the remaining 2 eggs and the vanilla extract and beat until smooth.

Spread the cream cheese mixture in an even layer over the chocolate batter. Scatter spoonfuls of the reserved chocolate batter over the cream cheese mixture. With a knife, swirl the chocolate batter into the cream cheese mixture, creating a marble pattern.

Bake the brownies for 50 to 55 minutes until a skewer inserted in the middle comes out with a moist crumb. Let cool for at least ½ hour before cutting.

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