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Cheesecake brownie

Notes: 

Fabulous

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Ingredients: 

Brownie:

140g unsalted butter
3/4 cup 2 tablespoons cocoa
1/4 heaped t flaky sea salt
1 1/4 cup sugar
1 t vanilla essence
2 eggs
1/2 cup flour

"Cheesecake" topping:

1 pottle (250g) spreadable cream cheese, allowed to come to room temperature
1 egg
5 T sugar (I used vanilla sugar and it was pretty delicious; you could easily add a few drops vanilla essence instead)


Disgustingly Great Cheesecake Brownie

Brownie:

140g unsalted butter
3/4 cup 2 tablespoons cocoa
1/4 heaped t flaky sea salt
1 1/4 cup sugar
1 t vanilla essence
2 eggs
1/2 cup flour

"Cheesecake" topping:

1 pottle (250g) spreadable cream cheese, allowed to come to room temperature
1 egg
5 T sugar (I used vanilla sugar and it was pretty delicious; you could easily add a few drops vanilla essence instead)

1. Preheat oven to 160 C on fan bake - on traditional bake maybe 180? I haven't done a comparison, I believe that's the standard change for fan-forced vs bake. Also, prepare your standard brownie pan - I use a square silicon one but the rectangular metal ones are classics for a reason, right?

2. In a medium bowl in the microwave melt together the butter, cocoa, salt and sugar, stirring, until it is a warm grainy mess. You can also do this over a double boiler if you don't have a microwave but a microwave is a million times tidier and faster if you have one. It should be warm to the touch but not uncomfortably hot.

3. Hand-beat in the vanilla essence, and then the eggs, thoroughly, one by one. At this point the mixture should be very shiny - you may find the egg sort of separates a little from the mix at first, just keep beating until it all comes together.

4. Add the flour and mix until well combined, and then stir firmly a further 40 strokes. (I know, this is bizarrely precise, but mine is not to reason why, mine is just to make and eat awesome brownie.) Pour into the appropriately greased and lined brownie tin.

5. In a separate bowl, beat together the cream cheese, egg, and sugar.

6. Dollop or spread the cream cheese mix over the brownie mix, then run a dull knife several times through the mixture so that they are still basically separate but a bit mixed up - you should get a nice kind of marbled effect.

7. Bake for 30-40 minutes or until it's set and a little bit firm in the middle. I did 30 and the edges were perfect, the middle maybe slightly overly fudgy for my tastes - but I know that's how many people prefer their brownie, so.

8. Let cool for as long as you can stand. Not very long if you're me but it really is better cooled.

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