I noticed my cream cheese was about to expire, so I thought what should I make? Since I am not so knowledgeable in baking, I did not have many options popped out in my brain. I asked the rest what they wanted? Cream cheese cake? They all replied me "Brownie!"
So, I thought could I make cream cheese brownie? I went to search and lo behold, many beautiful recipes out there. I picked one that I felt was simple enough to understand.
For chocolate mixture (brownie)
151g unsalted butter (2/3cups)
142g semisweet chocolate (5oz)
200g sugar (1cup)
2 large eggs
1 large egg yolk
1tsp vanilla extract (optional)
162g flour (1 1/4cups)
21g cocoa powder (1/4cup)
1/2 tsp salt
For cream cheese layer
226g cream cheese (8oz) (softened)
66g icing sugar (1/3cup)
1 large egg yolk
1 tsp vanilla extract (optional)
After watching the video several times, I came out with my own simplest fastest method possible. I did not have vanilla extract so I opted that out.
First, place the unsalted butter, semisweet chocolate and sugar on a heat-resistant bowl and heat them up using double boiling method on stove. Meaning the boiling water inside a pot, and the bowl on top.
Keep stirring patiently until all melted together. You will notice a shiny mixture. At this moment, I always couldn't help but to dip one finger into it and then ate it. So so delicious if you love chocolate.
Let the mixture cool down for awhile then add in the eggs. Stir well until all combined. I totally missed out taking photo of this step. Lol...
Next, add in the flour, cocoa powder and salt into the chocolate mixture and mixed well again. And again, no photo of this step too as by this round, I was feeling abit messy already.
Once, the flour mixture had combined well with the brownie mixture, pour into a baking pan layered with the baking paper oiled to the pan.
Don't forget to preheat your oven too, which I always forgot this step.
For the cream cheese layer, combined the cream cheese, icing sugar and egg yolk. Patiently mix them well.
Then you put doullop of cream cheese on top of the brownie layer as the photo below.
Add the leftover chocolate mixture in between the doullop of cream chess.
Then using the tip of knife, make a zigzag twirl pattern. Do not worry so much how it looks, I think any pattern also will turn out artistic.
Bake it at 170°C for 30-35 minutes.
When finished baking, take out for oven and let it cool before take out from the baking pan. I was totally in love with the top pattern because I love art. I took some times to admire it before I cut. I couldn't help but to snap alot of photos of the pattern until my husband teased me. "New model just out of oven? I thought we are suppose to eat soon?" lol
After finished admiring, took it out from baking pan and it was time to cut.
Only cut the brownie when it cools down.