Marbled Cream Cheese Brownie
Marbled Cream Cheese Brownies (Source: Small Small Baker)
Ingredients (8 inch square tin, makes 16 squares)
Brownie layer:
125g lightly salted butter
45g cocoa powder
2 eggs
250g caster sugar (I reduced to 150 gram, just nice)
60g self-raising flour
1 tsp vanilla extract
Cream cheese layer:
180g cream cheese
90g caster sugar (I reduce to 70g)
1 egg
30g self-raising flour
1 tsp vanilla extract
Method
1. Gently melt the butter in a small, heavy-based saucepan, then stir in the cocoa until blended and set aside.
2. Beat the eggs until light and fluffy. Gradually add the sugar and stir in the chocolate mixture. Sift the flour and fold into the mixture. Add in the vanilla extract.
3. Whisk together the cream cheese, sugar and egg. Sift self-raising flour over this mixture and fold in. Add in the vanilla extract.
4. Pour 3/4 of the brownie mixture into the base-lined tin and spread the cream cheese mixture over it. Drop spoonfuls of the remaining brownie mixture on top, making swirls in it with a skewer for a marbled effect. Bake at 180C for 35-40 minutes, or until the top is springy to the touch.
5. Cool the baked cake in the tin. Turn it out and cut into squares.
Well I put too much of the chocolate that it "drowned" my cream cheese...so the marbled effect failed...but it tasted good....
The cream cheese should be on top the the actual brownie below as per receipe but...it totally went opposite...oh well...prob not gifted in the "marbled" stuff....wonder where I've gone wrong...
Ingredients (8 inch square tin, makes 16 squares)
Brownie layer:
125g lightly salted butter
45g cocoa powder
2 eggs
250g caster sugar (I reduced to 150 gram, just nice)
60g self-raising flour
1 tsp vanilla extract
Cream cheese layer:
180g cream cheese
90g caster sugar (I reduce to 70g)
1 egg
30g self-raising flour
1 tsp vanilla extract
Method
1. Gently melt the butter in a small, heavy-based saucepan, then stir in the cocoa until blended and set aside.
2. Beat the eggs until light and fluffy. Gradually add the sugar and stir in the chocolate mixture. Sift the flour and fold into the mixture. Add in the vanilla extract.
3. Whisk together the cream cheese, sugar and egg. Sift self-raising flour over this mixture and fold in. Add in the vanilla extract.
4. Pour 3/4 of the brownie mixture into the base-lined tin and spread the cream cheese mixture over it. Drop spoonfuls of the remaining brownie mixture on top, making swirls in it with a skewer for a marbled effect. Bake at 180C for 35-40 minutes, or until the top is springy to the touch.
5. Cool the baked cake in the tin. Turn it out and cut into squares.
Well I put too much of the chocolate that it "drowned" my cream cheese...so the marbled effect failed...but it tasted good....
The cream cheese should be on top the the actual brownie below as per receipe but...it totally went opposite...oh well...prob not gifted in the "marbled" stuff....wonder where I've gone wrong...