Cream Cheese Brownies is fudge brownies with layer of cream cheese within. This brownies is selected as Bake-Along #58 theme. Zoe’s cream cheese brownies version gave me idea how to bake with some little leftover cream cheese in my fridge.
Adapted from Nigella, How to be A Domestic Goddess cookbook
Halved recipe, using 6-inch ring pan
(Wrap with aluminium foil outside the ring pan and lined with parchment or wax paper)
Cream Cheese Brownies
2oz (56g) bittersweet chocolate
1 large egg
½ teaspoon vanilla extract
20g plus 1 tablespoon all-purpose flour
Pinch of salt
50g cold cream cheese
1. Melt the chocolate and butter over medium-to-low heat in a heavy-based saucepan.
2. While you're waiting for it to melt, idly beat the eggs in a bowl with the sugar and vanilla. Measure the flour into another bowl and add the salt.
3. When the chocolate mixture has all but completely melted, take the pan off the heat. The bits of unmelted chocolate or butter will continue to dissolve if left. Leave for a bit longer to cool slightly before beating in the eggs and sugar. Finally, add the flour and beat until smooth.
4. Pour half the mixture into the pan, slice the cream cheese as thinly as you can and top the brownie mixture in the pan with these thin slices. Pour over the remaining half of brownie-gunge, using a rubber spatula or whatever to make sure each bit of cheese is covered. Then put in the oven and bake for about 20 minutes : the top should be slightly paled and dry, but a cake tester poked within should reveal a still-sticky center. Cool for about 10 minutes before cutting into little squares.
*I bake mine at 170C for 13 minutes.
I'm linking this post to Bake-Along #58 hosted by Jocye, Kitchen Flavours, , Lena from Frozen Wings and Zoe from Bake For Happy Kids