For days when I don’t bake, I look back at the pictures of my baking experiments which I had done in previous weeks. And then I realise that it was a long time ago when I took that picture but I never posted that recipe on the blog. And I feel bad about that I did not do justice to the recipe and all the hard work I had put in taking that one final shot. It’s just a recurring phenomenon I have been observing with myself. I just don’t get to chase along with all the busyness of routine life. But there are moments when I get to sit and relax at home while I don’t have much to do on weekends, I try to connect with all you lovely readers. So here I am with this one decadent recipe of Cheesecake Brownies which I baked last month. I baked these brownies especially for two of my friends from my previous workplace. It was kind of an exclusive request to bake something good for them, as they had been missing onto all the desserts which I used to bake for them. And it gave me an excuse to see my friends too. These brownies are extremely simple and quick to bake. I cherished the dark chocolate and sweet and salty cheesecake taste paired up together in one single bite.
- 150 gm unsalted butter
- 180 gm dark chocolate (70% cocoa), chopped
- 250 gm caster sugar
- 2 tsp vanilla extract
- 4 large eggs
- 100 ml espresso
- 100 gm plain flour
- 2 tbsp cacao powder
- 150 gm cream cheese
Heat the oven to 180 degree C. Grease and line an 8 x 8 inch square baking pan with parchment paper and keep aside.
In a microwave safe bowl, add butter and chopped chocolate and melt on low power, until completely melted. Alternatively, you can use a double boiler as well. Let it cool down a bit.
Stir 190 gm sugar, 1 tsp vanilla into the chocolate mix. Beat in 3 eggs until smooth. Stir in the espresso, cacao powder and flour and mix until combined.
In a separate bowl, whisk together remaining sugar, egg, vanilla and cream cheese until smooth.
Spread the chocolate brownie mix into prepared baking pan. Then pour over the cream cheese mix in blobs and marble using a knife to cut through the both mixes.
Bake for 30 minutes. Cover loosely with aluminium foil during the last 10 minutes of baking, if top starts to brown too much. Let cool in pan completely. Cut into 16 squares.