Today AZ Cookbook is 2 years and 2 days old! Yay! For some odd reason I thought the blogiversary, that is the 2 years mark, was today, but after checking back on my It’s official now post I realized it was on January 23. Bummer. But it’s ok. Better than skipping the 1st blogiversary altogether last year, only to remember about it 2 months later. I didn’t’ post anything back then not to embarrass myself.

But in any case. I can’t believe how fast the 2 years of blogging have passed! So far for me, it’s been an exciting journey that I want to continue for as long as I can. Thank you for reading, for commenting, for supporting my blog – for making this journey truly amazing and unforgettable. Here’s to all of you – luscious cream cheese-swirled brownies. Enjoy!

Cream Cheese-Swirled Brownies
From: Cooking Light, December 2007

Yields 24-28 brownies

If you want moist and fudgy brownies, take care not to overbake. I have made these brownies twice over the past couple months, both with different results. The first time, I overbaked them and they turned out somewhat hard and crumbly. The second time, I baked them until they  felt slightly underbaked to touch – the result was much better – moist and fudgy as good  brownies should be. If you are don’t care much for calories, you can certainly use full fat milk or cream cheese.

1   1/2 cup all-purpose flour (about 6   3/4 ounces)
2 cups sugar, divided
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter
2 ounces unsweetened chocolate, chopped
3/4 cup 2% reduced-fat milk
3/4 teaspoon vanilla extract, divided
2 large eggs
Cooking spray
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 large egg white

Preheat oven to 350F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1  3/4 cups sugar, cocoa, baking powder, and salt in a large bowl, stirring well with a whisk.

Place butter and chocolate in a microwave-safe bowl and  microwave at high for 45 seconds or until melted, stirring once.

Combine milk, 1/2 teaspoon vanilla, and eggs, stirring well with a whisk.

Add chocolate mixture and milk mixture to flour mixture, then beat with a mixer at medium speed until blended. Spoon batter evenly into a 13 X 9-inch baking pan coated with cooking spray.

Place remaining 1/4 cup sugar, remaining 1/4 teaspoon vanilla, cheese, and egg white in a medium bowl. Beat at medium speed until well blended using clean, dry beaters. Drizzle cream cheese mixture evenly over chocolate mixture. Swirl batters together using the tip of a knife.

Bake at 350F for 30 minutes or until  batter begins to pull away from sides of pan. Cool completely on a wide rack before cutting into squares. Enjoy!