Actually, this is an old recipe from my trusty arsenal. This post for Cheesecake Swirled Fudge Brownies contains some of the first photos I ever took that I was really proud of.
Now, not so much. HA.
But though I may look at all the "photography successes" of my younger days (um... like everything previous to last year) down a snobbishly upturned nose, I at least have to give myself a little credit for the invention of these babies.
If you're like me and you like the super gooey richness of a somewhat underbaked brownie, DO NOT CHANGE A THING ABOUT THIS FABULOUS RECIPE.
But. If you are a boring person and like your brownies to have a slightly less... raw quality, you may want to add ten minutes or so to the baking time.
Also, if you did look at the old pictures I took of these brownies back in 2011, you may notice that the brownie batter looks super thick. Well, I don't know why, but it just turned out to be less thick this time. I make these brownies all the time, so you would think I would know what the "normal" consistency of the batter is, but... I don't.
Pretty much though, whatever the consistency is you'll just want to dig one trench in the batter at a time to pour the cheesecake into. There's no such thing as being too sloppy. It's called rustic.
Chicken Breȧst Stuffed with Pepperjȧck Cheese & Spinȧch Impress your friends ȧnd fȧmily with this Chicken Breȧst Stuffed with Pepperjȧck… Read More