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Brownies (cream cheese)

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (115 grams) unsweetened chocolate, coarsely chopped
1 cups granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt
Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/4 cup granulated white sugar
1/2 teaspoon pure vanilla extract
1 large egg

Melt butter and chocolate in double-boiler. Whisk in other ingredients one at a time. Beat cream cheese until smooth, then beat in remaining ingredients.
Pour brownie batter in to lined tin, reserving 1/2 cup. Pour on cream cheese layer. Add remaining batter in 16 dollops, then use skewer to make marbled effect.
Bake at 350 F for 30 minutes. Cool on wire rack and then chill until firm.

Source: http://www.joyofbaking.com/barsandsquares/CreamCheeseBrownies.html

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