1Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.
2To make the cream cheese mixture, in a bowl, beat together the cream cheese, sugar, vanilla and egg yolk together in a small bowl until evenly blended and smooth.
3In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.
4Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
5Pour about 3/4 of the brownie batter into the prepared dish, spreading it into an even layer. Drop half the cream cheese mixture, in spoonfuls, over the batter. Top with the remaining brownie batter, in spoonfuls, and then the remaining cream cheese filling. Use a butter knife to gently swirl the brownie batter and cream cheese filling, creating a marbled effect.
6Bake until a toothpick inserted into the center comes out almost completely clean, about 25 to 30 minutes. Let cool for 15 minutes in the dish, then remove from the dish using the foil to lift them out; let cool completely on a wire rack.
We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.
Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing wings).
A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery. Vegan Buffalo Cauliflower Recipe and Vegan Blue Cheese Sauce Recipe
Superfood fads come and go, but the moringa plant (often referred to as the "miracle tree") has been used for centuries in countries like India for its alleged health benefits, including healing and cleaning wounds, preventing cancer, and potentially treating depression. For this episode, Guillermo visits Pondicheri in NYC, one of the first restaurants in the city to include moringa on their menu, to learn more about the green powder, and use it to prepare ice cream!
In this episode Guillermo meets the queen of vegan cheese, Miyoko Schinner, and learns how to make a basic cashew cheese at home. They talk about the current state of the dairy industry, and how plant-based production can ultimately be its savior, and ours. Miyoko takes Guillermo on a tour of her animal sanctuary, and her vegan creamery, right in the middle of dairy country in Petaluma, CA.