Marbled - Cream Cheese Brownie

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          CREAM CHEESE BROWNIE





This is basic brownie recipe layared with tangy cream cheese. A refreshing spin on a classic brownie!

The cheesecake itself has the perfect texture - wonderfully creamy and melts in your mouth, pair with the fudgy brownie are simply hard to resist.




Some notes on making Cream Cheese Brownie

- Use good quality ingredients. It makes a huge difference.

- Room temperature cream cheese is a must before it's beaten so it will be nice and smooth with no lumps.

- You can leave the coffee mixture out to make a regular brownie. The coffee in the brownie doesn't give a coffee taste but it brings out the chocolate flavour.

- Get more creative with the brownie layer and making your own by adding wulnuts, chocolate chips or dried fruits.

- You can substitute lemon zest and juice with orange or just keep it plain - though I feel it gives a nice freshness to the brownie.

- This brownie works best in a 8 inch pan but you could also make them in a 9 inch pan. I found that 9 inch pan makes the brownie much thinner. This recipe can be made eighther in a square or rectangle pan. The thickness and time taken to bake will differ a bit. 
 
- Always preheat the oven at least for 20 minutes and bake on the middle rack with both heat on.

- Be careful not to over bake the brownie. Your brownie is done when the centre is set and you see the cheesecake on the edges puff up and it just begin to crack. Brownies continue to cook even after you take them out of the oven.

- Let the cream cheese brownie to cool in the
the refrigerator for an hour before slicing to get really nice clean brownie square. Use a sharp long knife and wipe it clean after each cut.

Let's get baking!






INGREDIENTS

To make Brownie batter

- 125g all purpose flour

- 150g salted butter

- 200g dark, bitter sweet or semi sweet chocolate (broken into pieces)

- 100g brown sugar

- 3 eggs 

- 1 tsp vanilla essence

- 3 tbsp unsweetened cocoa powder

- 1 tsp baking powder

- 1/4 cup coffee mixture ( mix 1 tbsp instant coffee with 1/4 cup hot water)

Cream Cheese Better

- 250g cream cheese ( room temperature)

- 60g granulated sugar

- 1 egg

- 2 tbsp fresh lemon juice

- 1 tsp lemon zest 


METHOD

- Pre heat over to 170c

- line the bottom and the sides of 8 inch or 9inch pan with parchment paper or aluminum foil, leaving on overhanging on all sides to easily lift the brownies out of the pan when cool. 

- For the cream cheese filling - place the cream cheese and sugar in a bowl. Beat with a mixer until smooth and creamy.

- Add egg, lemon juice and zest then beat until smooth. Set aside until ready to use.





For brownie batter - 
- In a heat proof bowl, placed over a saucepan of simmering water to melt the butter and chocolate,  stir until it's just melted and blended together. Let it cool for 5 minutes. (Double boiler method)





- Whisk in sugar, then eggs one at a time. Finally whisk in the vanilla essence and coffee mixture.





- Combine flour, cocoa powder and baking powder. Gradually fold the dry ingredients into the chocolate batter until just combine.





- Remove 1/2 cup brownie batter and place into seperate bowl.

- Spread the larger amount of brownie batter evenly into the prepared pan.





- Pour the cheese cake topping onto the brownie batter. The cheesecake layer do not have to cover the brownie batter.





- Dot the top of the cheesecake with spoonful of the reserve brownie batter. 




- Use a wooden skewer or a knife to create a few big swirls. Do not over swirl. 






- Bake in a preheated over for 25 or 30 minutes or until toothpick inserted comes out with just few crumbs attached. (Baking time may vary depending on your ovens)

- Allow to cool completely ,then cover and place it in a refrigerator for an hour for the cheese cake to set.




- Once chilled, lift the parchment paper out of the pan and cut into large squares. Wipe and clean knife after each cut.





Enjoy!

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