Mom's Brownies

Mom's famous brownies have always been a favorite in our house. Super dense, extra chocolately, and perfectly paired with a glass of cold milk (or vanilla ice cream...or whipped cream...the list is endless). I had to make them for my sister, pictured above, as a congratulatory surprise for her interview yesterday!

I was wracking my brain trying to think of something quick, easy, and delicious but would be ready in time for when she returned. Thinking back to the other day when she claimed she was craving mom's brownies, I whipped up these babies in no time. They're the epitome of easy: all in one bowl, and the mixer does all the work- well, other than measuring that is.

Mom's Brownies

For brownies

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

1 teaspoon pure vanilla extract

2 eggs

1/2 cup unsweetened cocoa powder (not Dutch processed)

2 cups flour

1 cup walnuts* optional

Make brownies:

Preheat oven to 350F and grease a 9x13 metal baking pan.

In the bowl of a standing mixer, or a large bowl with a hand held, cream together the butter and sugar until light at fluffy or about 3 minutes. Add in the vanilla, followed by the eggs one at a time. Mix on medium for another 2-3 minutes. Slowly add in the cocoa, followed by the flour, scraping down the sides to ensure even mixing. Transfer the mixture to the prepared pan and bake for 20-25 minutes or until slightly firm to the touch in the middle.

Baileys Cheesecake-Marbled Brownies

Sweet & Savory Summer... or should I say Sweet & Savory winter break??

Regardless of the title, this little wahoo is almost back in the kitchen for good for the Christmas holidays and couldn't be happier. I say almost, though, because I came back just for the weekend to run another 1/2 marathon with my dad (after finishing the Richmond 1/2 in November I've become slightly fixated on running 13.1 and am now convinced it's the perfect racing distance). You could say that I'm crazy for running one during the middle of final exams in the cold and rain, but it was definitely worth it, especially to be able to come home after and whip up these babies.

I've always been a stickler for good, classic, chocolate brownies. My mom's recipe, passed down in her family for quite some time is simple, but delicious and is always a crowd pleaser... except for when my sister Jackie tried to make them once, we called those brownie crumbles. I stepped out of my comfort zone this summer though, and tried out a different recipe I immediately fell in love with...maybe a little more than moms (she agreed though, so it makes it alright). Gooey, chewy, intensely chocolately and when perfectly paired with a glass of milk they are now my ultimate go-to brownie recipe.

Even though I'm a stickler for the classics, I've always wanted to try cheesecake brownies. Always. And since we've stocked up the yummy cabinet for the Holidays I thought I've go for the gusto and throw in some Baileys, my dad's favorite, as a post-race recovery treat. Now I really don't want to go back and finish up finals...

Baileys Cheesecake-Marbled Brownies

Adapted from Smitten Kitchen

Brownie Batter

1 stick (1/2 cup) unsalted butter, cut into small cubes

3 ounces bittersweet chocolate, chopped

1/3 cup Baileys Irish Cream*

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

Cheesecake Batter

8 ounces cream cheese, softened

1/3 cup sugar

1/2 teaspoon pure vanilla extract

2 tablespoons Baileys Irish Cream

Make Brownie Batter:

Pre-heat the oven to 350F and grease a 9x9 inch baking pan. Melt the butter and chocolate double-boiler style by placing a heat proof mixing bowl over a simmering pot of water. Upon melting, remove from heat. In the same bowl, whisk in the Baileys, sugar and vanilla extract until smooth, followed by the eggs. Stir in the flour until well combined and spread in baking pan.

Make Cheesecake Batter:

Whisk together the four ingredients in a small bowl until combined. Drop by heaping spoonful over the brownies, and then use a knife (I just used the edge of the spoon, it really got the cheesecake well incorporated into the batter for not only more generous, but prettier swirls) to swirl the cheesecake into the brownie mixture. Bake for 35 minutes or until the edges are slightly puffed and the center is set.

*Baileys Irish Cream is a traditional Irish Whiskey and cream based liquor. It's delicious served with cream, coffee, added into chocolate cake, cheesecake, or even drizzled over ice cream.

Raspberry Cheesecake Brownies

Now I know I said my favorite cheesecake is the Dulce de Leche cheesecake from the Factory, but the close runner up is their white chocolate raspberry; so decadent, rich and satisfying I always have to sneak a bite from my sister as it's her favorite that she repeatedly orders. So considering that the closest Cheesecake Factory is over an hour away and I was craving this heavenly dessert, I set out on a mission to whip up my own version.

After searching endlessly for a somewhat similar recipe, or one other than the Kraft one that kept showing up on my search results (thanks Google....), I stumbled upon one that was close to what I wanted- only one big problem though, it was an English Recipe so all of the measurements were in grams and milliliters, and the brownies were dark chocolate.

So after doing home grueling conversions, or simply typing it into a converter online... and tweaking the chocolates and other flavors, I ended up creating possibly one of my top 5 desserts I've ever made. Oh, and my sister, she was in heaven and proclaimed it her new favorite dessert, saying how it would be perfect for easter due to the soft hues of color, or her birthday, or basically any time she wanted it...thanks Jacks.

But really, make this! It's not hard, but does use quite a few bowls, although they really are completely worth it. Sometimes you find that white chocolate can be a little too sweet, but that's not the case here. The brownie base complements the cheesecake layer so well it's almost as if they were meant to be together. And the raspberry cream...it really is indescribable, you have to try for yourself to experience it :)

Raspberry Cheesecake Brownies

For brownie layer:

8 oz. good white chocolate

1 1/4 cups granulated sugar

2 sticks butter at room temperature

3 eggs

2/3 cup flour

For cheesecake layer:

2 8oz. packages of cream cheese, softened

2/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

2 eggs

For raspberry cream topping:

1 1/2 cups heavy whipping cream

1/2 cup granulated sugar

2/3 cup fresh/frozen raspberries

Preheat oven to 325 F. Grease a 9x13in. baking dish then line with parchment paper for easy removal.

Depending on how you prefer to melt chocolate (either in a double boiler with the chocolate in a heat proof bowl placed over a pot of simmering water or microwaving for 25 seconds at a time on low heat, stirring after each increment until melted smooth) melt the chocolate and allow to somewhat cool while you prepare the rest of the brownie layer.

Cream the butter and sugar in a large bowl until light and fluffy. After achieving this point, add in the eggs one at a time, making sure each is thoroughly incorporated before adding the next. Gradually beat in the flour and then the melted chocolate. Spread over the bottom of the baking dish.

Next, blend the cream cheese and sugar until light and fluffy and all of the sugar is mixed in well with no lumps. Add in the vanilla extract and eggs, one at a time. Spread this mixture on top of the white brownie layer.

Bake in a pre-heated oven for 30-35 minutes or until the cheesecake topping is firm to a touch and the edges are slightly golden. Allow to cool thoroughly before placing in the refrigerator to cool completely.

Finally to top it all off, literally, mash the raspberries through a sieve, discarding the juices and simply keeping the raspberry parts. Whip those along with the heavy cream and sugar (you can even add a splash of your favorite raspberry liquor to intensify the flavor) and spread on top of the cheesecake layer. Allow to cool/set overnight in the fridge then enjoy!