I love brownies but a lot of people would prefer to only eat it sparingly. I understand as this is really a terribly sinfully sweet food. I was looking around for a brownie recipe and found a very good one at Joy of Baking's website. The picture really won me at first look.. Hence, I decided to do last Friday as I was on leave.
The marbling effect of the cake was simply gorgeous but i probably left too much of the chocolate dough for the top layer. Hence, I was not able to achieve the nice results at that shown at Joy of Baking's website.
I have reproduced the recipe here. Most of the brownie slicers were given away. I only had too and they were very very sweet. I don't think I will be making this again anytime too soon :). The test bunnies who ate the lot has probably hit their sugar quota for the month..hahaha
Ingredients
Brownie Layer
1/2 cup (113g) unsalted butter, cut into pieces
4 oz (114g) of unsweeten chocolate, coarsely chopped (yikes.. i only had sweeten chocolate)
1 1/4 cups (250g) granulated white sugar
1 tsp pure white vanilla extract
2 large eggs
1/2 cup (70g) all purpose flour
1/4 tsp salt
Cream Cheese Layer
8oz (227g) cream cheese at room temp
1/3 cup (65g) granulated fine sugar (white)
1 tsp pure vanilla essence
1 large egg
Method
- Preheat oven at 325F or 160C and place rack in the center of the oven
- Have ready a 9x9 inch (23x23 cm) sq baking pan lined with foil
- Melt butter and chocolate over a simmering pan of water
- Remove from heat and stir in sugar and vanilla extract
- Add eggs, one at a time, beating well with a wooden spoon after each addition
- Stir in the flour and salt and beat with the wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan (about 1 minute)
- Remove 1/2 cup of the brownie mix and set aside
- Place the remaining of the brownie batter evenly into the pan
- Cream cheese until smooth, either by hand or with a mixer
- Add sugar, vanilla and egg and process until creamy and smooth
- Spread cream cheese over the brownie layer filling
- Spoon small drollops of the remaining brownie batter evenly on top of the cream cheese filling
- With a table knife or skewer, swirl the 2 batters without mixing them
- Bake in a preheated oven for about 25mins or until the skewer comes out clean
- Brownies will start to pull away from the pan and edges will start to brown
- Remove from the oven and cool over the wire rack
- Refrigerate brownies before cutting them
- Use a damp cloth to wipe between cuts.
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6 comments:
Looks great and delicious! Too bad I'm a guy who only knows how to cook instant noodle. Else I'll do it for myself! Too bad!
hi superman. thank you for dropping in and your comments too :). don't worry, before i left for Uni, I could not even cook instant noodle. they were so soft that eating them was really a torture. if not for my friends, i think i may have had to live on bread and water alone haha
oh gosh...how gorgeous and yummy...i wantttttttttttttttttt
oh rita dear.. i am sure you can do even better ones :D
The marble effect is so pretty. I've tried a cupcake recipe from joy of baking and I don't like it.
Btw where do you buy your cream cheese and how much does it usually cost?
hi che-cheh. to tell you the truth hor.. the marble effect is prettier before the baking :).
normally i will buy the cream cheese from the bake ware shop like Chun Yip in Petaling Street or those in Tmn Mayang in PJ. for 250g, they will cost about RM6 to RM8. I hope they don't increase the price :(
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