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Ingredientes
- Romano's brownies, seductively swirled with a cream cheese batter, prove why chocolate is a Valentine's Day staple.
- 2 x Unsweetened cocoa, for dusting
- 4 Tbsp. unsalted butter, cut into Tbsp.
- 2 ounce semisweet chocolate, coarsely minced (1/4 c.)
- 1 lrg egg
- 1/2 c. sugar
- 1/4 c. all-purpose flour
- 1 pch salt
- 1/2 c. cream cheese, softened (4 ounces)
- 1 lrg egg yolk
- 1/4 tsp pure vanilla extract Sweetened whipped cream, for serving
Direcciones
- MAKE AHEAD: The brownies can be tightly wrapped in plastic and refrigerated for 2 days. Reheat in a low oven.
- 1. Preheat the oven to 325 degrees . Lightly butter two 4-by-1 1/4-inch round fluted tartlet pans with removable bottoms. Dust the molds with unsweetened cocoa pwdr, tapping out any excess cocoa.
- 2. In a small saucepan, heat the butter and chocolate over low heat. Remove the melted chocolate from the heat and let cold slightly. In a medium bowl, whisk the egg with 6 Tbsp. of the sugar till blended. Add in the melted chocolate and stir in the flour and salt. Pour the batter into the tart pans.
- 3. In a medium bowl, beat the cream cheese with the remaining 2 Tbsp. of sugar till smooth. Add in the egg yolk and vanilla and beat till smooth. Spoon half of the cream cheese batter over the chocolate batter in each tart pan. Using a fork, decoratively swirl the batters together in 3 strokes.
- 4. Bake the brownies for about 35 min, or possibly till lightly browned and slightly puffed, but not completely set in the center. Let cold on a wire rack for 15 min before unmolding. Serve hot with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 2 servings | |
| Calories 858 | |
| Calories from Fat 545 | 64% |
| Total Fat 62.58g | 78% |
| Saturated Fat 36.55g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 334mg | 111% |
| Sodium 313mg | 13% |
| Potassium 383mg | 11% |
| Total Carbs 73.31g | 20% |
| Dietary Fiber 5.1g | 17% |
| Sugars 52.44g | 35% |
| Protein 13.4g | 21% |
