MARBLED CHEESECAKE BROWNIES
Panera Bread Recipe
Serves 16
Brownie:
5 ounces unsweetened chocolate, finely chopped (3/4 cup + 1 tablespoon)
3 ounces semisweet chocolate, finely chopped (1/2 cup)
6 tablespoons butter, chopped, unsalted
1 cup + 2 tablespoons sugar
3 eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
3/4 cup all-purpose flour
Cheesecake Topping:
8 ounces (1 cup) Panera Bread Reduced-Fat New York-Style Cheesecake Cream Cheese Spread
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 egg
To make Brownies: Preheat oven to 350 degrees. Line an 8-inch by 8-inch baking pan with foil, leaving enough hanging over the two opposite sides to use as handles. Coat the foil with cooking spray. Combine the unsweetened chocolate, semisweet chocolate, and butter in a microwaveable bowl. Microwave on 50 percent of the power just until the chocolate is soft enough to stir smooth, 2 to 3 minutes, stopping to stir every minute. In a medium bowl, whisk together the sugar, eggs, vanilla, and salt. Whisk in the chocolate mixture. With a rubber spatula, stir in the flour just until blended. Remove 1/2 cup brownie batter to a small bowl. Spread the remaining batter evenly in a prepared baking pan.
To make Cheesecake Topping: Using an electric mixer on medium speed, beat the cream cheese until smooth, 1 minute. Beat in the sugar and vanilla until smooth, about 1 minute. Beat in the egg for 30 seconds. Pour the topping evenly over the brownie batter. Drop the reserved brownie batter in small dollops over the topping. Use a dinnerware knife to swirl together the topping and brownie batter to create a marbled effect. Bake until a toothpick inserted in the center comes out slightly wet, 35 to 40 minutes. Transfer to a rack to cool. When cool, use the foil to lift the entire cake of brownies from the pan. Cut into squares.
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