Rhubarb Cream Cheese Brownies
Ingredients
- Rhubarb Swirl:
- 2 cups sliced fresh rhubarb 1/2 inch lengths
- 1/2 cup granulated sugar
- Cream Cheese Swirl:
- 1/2 package 250 g cream cheese, softened
- 2 tbsp granulated sugar
- 1 egg yolk
- 1/2 tsp cornstarch
- Brownies:
- 170 g milk chocolate about 6 oz, chopped
- 1/2 cup butter
- 1 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup all–purpose flour
- Pinch salt
Instructions
- Rhubarb Swirl: In saucepan, cook rhubarb & sugar over medium heat, stirring, until rhubarb is broken down and mixture is thick and glossy, 10 – 15 minutes. Scrape into bowl. Let cool to room temperature.
- Cream Cheese Swirl:
- Meanwhile, in bowl, beat cream cheese with sugar
- until smooth. Beat in egg yolk and cornstarch. Set aside.
- Brownies:
- In saucepan, melt chocolate and butter over
- medium heat, stirring occasionally, until smooth. Remove from heat. Let cool for 10 minutes. Whisk in sugar & vanilla; whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper-lined 9 inch square cake pan.
- Alternately spoon rhubarb swirl & cream cheese swirl over top; using butter knife, gently swirl to create marble effect. Bake in 350F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan.
Notes
Make-ahead: Refrigerate in airtight container for up to 2 days; bring to room temperature before serving.