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Rhubarb Cream Cheese Brownies Recipe

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This recipe for Rhubarb Cream Cheese Brownies is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Cream Cheese Swirl:
6 oz cream cheese, softened
2 Tbsp granulated sugar
1 egg yolk
1/2 tsp cornstarch

For the Brownie mix: *optional to use a brownie mix
6 oz milk chocolate chips
1/2 cup butter
1 cup granulated sugar
1 tsp vanilla
2 eggs
1 cup all purpose flour
pinch of salt

For the Rhubarb Swirl:
2 cups of sliced fresh rhubarb (1/2 inch lengths)
1/2 cup granulated sugar
Directions:
Directions:
Rhubarb Swirl: In a saucepan, cook rhubarb and sugar over medium heat, stirring, until rhubarb is broken down and mixture is thick and glossy, 10 to 15 minutes. Scrape into a bowl and let cool to room temp.

Cream Cheese Swirl: Meanwhile, in a bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and cornstarch. Set aside.

Brownies: In a 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 a parchment paper lined 9 inch square cake pan.

Alternately spoon Rhubarb Swirl and Cream Cheese Swirl over the top; Using a butter knife, gently swirl to create marble effect. Bake in 350 degree oven until center comes out mostly clean, around 45 minutes.

 

 

 

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