I was so excited by my first successful baking of brownies in my Baker’s Edge Pan that I made more almost right away. This time I made Marbled Cheesecake Brownies from the recipe page on the Baker’s Edge site. They were so good, I mean, it’s hard to go wrong with brownies and cheesecake and even though I managed to mangle the brownie baking process quite a bit they were still so good.
I was supposed to swirl the cheesecake stuff in, but my brownie mixture was too solid for swirling, I must have done something wrong.
O Noes! I let them bake too long! But look how the brownie mixture has lovingly embraced the cheesecakey bits.
Isn’t that beautiful? I didn’t need to turn them out of the pan, we could have cut pieces and taken them out one by one, but it’s too much fun to see the whole squiggle like this.
Scott is a chocolate baked good connoisseur and informed me that the first brownies were of the fudgey variety, while these are of the cakey variety. He is a fan of both. No, that isn’t quite right, he is a fan of whatever type of brownie is in front of him at the time.