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| Cream cheese mixture is swirled on top of the chocolate batter |
In the previous post (here), I have done an entry on Marble Cream Cheese Brownies. Apparently, at that time, I did not have the time to write the actual recipe. So, as promised, today I am going to share the recipe. I have bookmarked the recipe for quite sometime, and only managed to bake these brownies last two weeks. The recipe is taken from the Love Food mini recipe book "Heavenly Brownies" published by Parragon, United Kingdom. It does not use chocolate at all, but relies solely on cocoa powder. Good quality cocoa powder would easily suit these brownies. I have replaced ricotta cheese in the original recipe with cream cheese.
The Recipe;
175g unsalted butter, plus extra for greasing ( I used SCS and Emborg)
3 tbsp of cocoa powder ( I used Cardbury's Bournville Cocoa)
185g soft brown sugar
2 eggs, beaten
125g plain flour
Cheesecake mix
250g cream cheese (I used Philly's) - leave it for a while at the kitchen counter, for room temperature
40g soft brown sugar
1 egg beaten
How
1) Preheat oven to 150 C. Grease a 28X18cm/11X7 inch rectangular baking tin. ( Any square baking tin would do)
- I used Conventional electric oven.
2) Melt the butter in a medium saucepan, remove from the heat and stir in the cocoa and sugar.
3) Beat in the eggs, then add in the flour and stir to mix evenly. Pour into prepared tin.
For the cheesecake mix
1) Beat together cream cheese, sugar and egg, then drop teaspoonsfuls of the mixture over the chocolate batter.
2) Use a palette knife to swirl the mixtures together lightly.
##Bake in the preheated oven for 30-35 mins. Check if your brownies are ready, by inserting a skewer. If the skewer comes out clean, your brownies are baked. Cool your brownies in the tin, cut into squares.
These brownies are best served with vanilla ice-cream or they can be eaten plain square. Happy baking, everyone.
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| It tasted like cheese cake |
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| Nothing beats the taste of home-baked brownies |
