Cream Cheese Brownies
I can’t bake:
I tried last month’s ‘We should cocoa’ challenge and it was too embarrassing even to post a photo! It did actually taste very good…my macaroon batter worked just fine. Unfortunately, my presentation skills didn’t…and I ended up with little green snail biscuits.
This month’s challenge is just a little bit easier and so I’ve had a go. My Cream Cheese Brownies are based on a David Lebovitz recipe…and are probably the best thing I’ve baked to date in terms of sheer yumminess. That might just have something to do with the 85% green and blacks chocolate…or just be greed on my part!
So here’s the link to the original recipe and then my version and method. Mine really didn’t look much like the original photo…and I suspect the reason was the cream cheese mixture being just too runny. So next time I will try a different brand…or just not mix it so much.
- 85 g Unsalted Butter
- 125 g Dark chocolate should be at least 70%
- 125 g Caster Sugar
- 2 Large Eggs
- 70 g Plain Flour
- 1 heaped tablespoon Bournville Cocoa Powder
- 1 pinch Salt
- 1/8 teaspoon Vanilla powder (you can use vanilla sugar in place of the caster sugar and this)
- 80 g Chocolate chunks (or substitute chopped 70% chocolate)
- 200 g Cream cheese
- 1 Large Egg Yolk
- 75 g Caster Sugar
- 1 pinch Vanilla Powder (you can use vanilla sugar in place of the caster sugar and this)
Prepare a square pan by lining with foil and then greasing the foil lightly
Heat the oven to 180c
Break the chocolate into pieces and place in a medium bowl with the butter
Melt chocolate and butter in the microwave and stir to mix through.
Stir 130g of caster sugar through the mixture and continue stirring till it has all dissolved
Sift the flour, cocoa powder and salt into the chocolate mixture and stir through.
Add the chocolate chunks and vanilla to the batter and then pour/spread into the prepared tin
Beat the cream cheese, egg yolk, remaining vanilla and sugar together
Blob the cream cheese mixture on top of the chocolate brownie mix and then using a palate</g> knife, stir through to create a marbled effect.
Bake in the oven for 30-35 minutes till the batter is set
Remove from the oven and allow to cool, before peeling away the foil and cutting into squares.
Eat any leftover crumbs while warm and be virtuous and freeze the rest;)
I really am very pleased with these. I’ve been VERY well behaved and frozen most of them because the illustrious Mr Lebovitz says they freeze well…and also because I am still eating my way through a stack of easter eggs. But they are gooey in exactly the way brownies should be when warm…and moist and beautiful when cold. And I could just go and take one out of the freezer now and warm it through…but I am NOT NOT NOT going to do so…