“From the Cook's Collection blog. You cant get enough of these!! Best part of these brownies is that cream cheese is used instead of butter. 100 g of cream cheese equals to 170 kcal where as the same amount of butter gives you 737 kcal. Isn't that great?? Also the addition of both the dark and white chocolates in the recipe gives the brownie two different chocolate flavors along with the marbling effect. The walnuts are added at the end which can be made optional if you are allergic to nuts or the quantity can be reduced according to your taste.”
READY IN:
30mins
YIELD:
24 Brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 180 deg Celsius.
  2. Melt the dark chocolate and white chocolate separately over 2 double boilers and let cool.
  3. Combine the cream cheese and sugar in a stand mixer or a hand mixer till well combined. Add eggs one at a time and mix well after each addition. Add the vanilla. Reduce the speed to low and add the flour. Combine well.
  4. Now divide this mixture into 2 equal portions into two separate bowls. Add the melted dark chocolate to one bowl and combine. Do the same with the melted white chocolate. The dark chocolate mixture would be a little thick compared to the white chocolate mixture.
  5. Now spread dark chocolate mixture into the prepared pan, about a tablespoon each, evenly on the prepared pan leaving a gap in between. Finish up the mixture. Now fill up the gaps with the white chocolate mixture. Spread the chopped walnuts all over the pan.
  6. Using a skewer or using the back of a wooden spoon, zig -zag the mixture giving a marbled effect. Do not mix up too much or else the batter would look mushy.
  7. Now in a preheated 180 deg oven, bake the brownie for about 25 - 30 minutes. Let cool.

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