This month, the Groovy Gourmets had to bake brownies that has got something more than chocolate in it. When I read the theme, the first thing that popped in my mind were these cream cheese brownies. Brownies and cheesecake are two all time favorite desserts. These cream cheese brownies are the perfect indulgence to enjoy these desserts together.
This is my first attempt in making brownies and it turned out excellent and tasted delicious. The brownie layer turned out dense while the tangy cream cheese layer balanced the rich chocolate flavor of the brownies. Unlike other brownies, these cheesecake brownies need to be refrigerated for several hours or overnight to set it and mingle the flavors of the brownie and cream cheese layers.
This recipe is adapted from Joy of Baking. Store these brownies in an airtight container and refrigerate. The brownies stay fresh for 2-3 days. Now off to the recipe.
CREAM CHEESE BROWNIE RECIPE
For the brownie layer:
Dark cooking chocolate - 1/2 cup (115 gms), chopped
Unsalted butter - 1/2 cup (115 gms), softened
White granulated sugar - 1 1/2 cup (150 gms)
All purpose flour - 1/2 cup (65 gms)
Egg - 2, large
Vanilla extract - 1 tsp
Salt - 1/4 tsp
For the cream cheese layer:
Cream cheese - 250 gms, softened
Granulated white sugar - 1/2 cup + 4 tsp (65 gms)
Egg - 1 , large
Vanilla extract - 1/2 tsp
1. Preheat the oven to 165 degrees. Line a square cake pan with baking/parchment paper with extra hanging over the sides.
2. Place chocolate and butter in a heatproof bowl and put over a saucepan of simmering water. Stir the chocolate and butter together with a spatula until melted.
3. Set aside the mixture for few minutes until it becomes warm.
4. To this add sugar and whisk well with a wire whisk. Then add vanilla extract and eggs one at a time and beat well.
5. Now add the flour, salt and mix well with a spatula until the batter is smooth and shiny and starts to leave the side, say about a minute.
6. Remove 1/2 cup (100 gms) of the brownie batter and set aside. Spread the rest of brownie batter into the cake pan. Spread evenly with a spatula.
7. In a bowl add cream cheese and beat with a hand mixer until smooth. You can also beat in a food processor.
8. Add sugar, egg, vanilla extract and beat together. Scrape the sides and beat again until smooth, creamy and thick.
9. Spread this cream cheese mixture over the brownie layer evenly.
10. Drop heaped teaspoons of the reserved brownie batter over the cream cheese layer. Make a marbled effect using a wooden skewer or flat bladed knife.
11. Bake in the preheated oven for about 25-30 minutes or until a skewer inserted into the centre has moist brownie crumbs clinging.
12. Remove from oven and place on a wire rack to cool completely. Cover and refrigerate for 4-5 hours or overnight. Cut into squares and serve.
1. Original recipe calls for unsweetened chocolate and 250 gms of sugar for brownie layer. The chocolate I used was moderately sweet, so I used 150 gms of sugar.
2. Do not over process the cream cheese batter and the batter should not become watery.
3. Make sure butter and cream cheese are at room temperature.