Halloween Swirl Cream Cheese Brownies (based off

of https://www.persnicketyplates.com/halloween-cream-cheese-swirl-brownies/)

For the Brownie Layer:

● 1 cup (200g) granulated white sugar
● ½ (60g) cup all purpose white flour
● ½ (60g) cup Hershey’s Special Dark cocoa powder
● ½ teaspoon salt
● ¼ teaspoon baking powder
● 2 large eggs
● ⅓ cup (73g/~80ml) vegetable oil
● 1 (5ml) teaspoon vanilla extract

For the Cream Cheese Layer:

● 8 oz (225g) cream cheese* at room temp (*based on the American style
cream cheese. Philadelphia cream cheese is the best, but expensive. I used
twaróg sernikowy, but would recommend letting it drain through a cheesecloth
for a bit to remove some moisture since this layer is supposed to be very thick
(see video in link to compare consistency of the cream cheese). Someone recommended “Mój
Ulubiony Twarożek Kanapkowo – Sernikowy”, but I haven’t tried that yet)

● ¼ cup (50g) granulated white sugar

● 1 large egg
● ½ teaspoon vanilla extract
● orange food coloring
● Sprinkles or other things to top it with [optional] (I used pumpkin
spice chips, but those were brought over from the US)

INSTRUCTIONS
 ​ Preheat the oven to 350F (180C). Line an 8” x 8” (20cm x
20cm)baking dish with parchment paper or foil and spray with
non-stick spray. Set aside.

For the Brownie Layer

​ In a medium bowl, add the sugar, flour, cocoa powder, salt, and
baking powder.
​ In a small bowl, add the eggs, oil, and vanilla. Mix with a fork until
well combined.
​ Pour the wet ingredients into the dry ingredients and mix with a
spatula until just combined. (Should come together like a thick dough)
​ Reserve 1/4 cup (~60ml) of the batter for the swirls then pour the
remaining batter into the prepared baking dish.

For the Cream Cheese Layer

​ In a medium bowl, add the cream cheese, sugar, egg, & vanilla.
Blend until smooth.
​ Add in the orange food coloring and stir to combine.
​ Gently spread the cream cheese layer on top of the brownie
batter.
​ Drop tablespoons of the remaining brownie batter on top and
gently swirl with a knife or skewer.
​ Bake for 30-35 minutes or until set. Remove and let cool
completely before slicing
Levain Bakery-Style Super-Thick Chocolate Chip
Cookies Recipe (adapted from
https://www.seriouseats.com/super-thick-chocolate-chip-cookie-recipe)

Ingredients
​ 4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F
(18°C) [I browned the butter to give a fuller flavor to the cookies)
​
​ 4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g) [NOTE: American
brown sugar and European brown sugar are 2 completely different things and will
result in different tastes and consistencies with the cookies. I would recommend
mixing 100g sugar with 13g molasses (melasa in Polish, typically found in BIO
stores)]
​
​ 3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
​
​ 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
​
​ 2 teaspoons (8g) Diamond Crystal kosher (medium grain) salt; for table salt, use
about half as much by volume or the same weight (plus more for sprinkling, if
desired)
​
​ 1 3/4 teaspoons baking powder
​
​ 1 teaspoon baking soda
​
​ Pinch of grated nutmeg
​
​ 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
​
​ 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
​
​ 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g)
​
​ 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups;
240g) [I omitted them to be able to serve them at school]

Directions
​ To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla

extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer

fitted with a paddle attachment.

​ Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and

pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a

flexible spatula. With the mixer running, add eggs one at a time, letting each
 incorporate fully before adding the next. Reduce speed to low, then add the flour all

at once. When flour is incorporated, add chocolate chips and nuts and keep mixing

until dough is homogeneous.

​ Divide dough into 8 equal portions (about 6 ounces/170g each) [if omitting the nuts,

they should be 4 ounces/110g each] and round each into a smooth ball. Place in

container and refrigerate at least 12 hours before baking (24 is what I did)

​ To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line a

sheet pan with parchment paper. When the oven comes to temperature, arrange the

portions of cold dough on the prepared pan, leaving ample space between them to

account for spread. If you like, sprinkle them with additional salt to taste.

​ Bake until cookies are puffy and slightly brown, about 22 minutes, or to an internal

temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will

vary from person to person; future rounds can be baked more or less to achieve

desired consistency.

​ Cool cookies directly on the baking sheet until no warmer than 100°F (38°C) before

serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked

(see Make-Ahead and Storage).

Make-Ahead and Storage

The portioned cookie dough can be wrapped tightly in plastic and refrigerated for up to 1
week. Alternatively, the portions can be individually wrapped, then placed in a freezer-safe
zip-top bag and frozen for up to 6 months. Thaw frozen dough to 40°F (4°C), unwrap, and
bake as directed.

These cookies taste best when freshly baked, but leftovers may be stored in an airtight
container at room temperature up to 2 days; rewarm briefly in a 350°F (180°C) oven before
serving.