Rhubarb Cream Cheese Brownies

Rhubarb Cream Cheese Brownies
Rhubarb Cream Cheese Brownies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Rhubarb Swirl:

  • 2

    cups slice fresh rhubarb (1/2 inch lengths)

  • 1/2

    cup sugar

  • Cream Cheese Swirl:

  • 1/2

    pkg of cream cheese

  • 2

    Tbsp sugar

  • 1

    egg yolk

  • 1/2

    tsp cornstarch

  • Brownies:

  • 6

    oz chopped mild chocolate

  • 1/2

    cup butter

  • 1

    cup sugar

  • 1

    tsp vanilla

  • 2

    eggs

  • 1

    cup flour

  • pinch of salt

Directions

Rhubarb Swirl: In saucepan, cook rhubarb and sugar over medium heat, stirring until rhubarb is broken down and mixture is thick and glossy about 10-15 minutes. Scrape into bowl and 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 and 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 and cream cheese swirl over top; using butter knife, gently swirl to create a marble effect. Bake at 350 degrees 40-45 minutes or until cake tester inserted in center comes out clean. Cool completely

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