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Tuesday, November 1, 2011

Double Trouble Cream Cheese Brownies

I need to think more catchy titles :D Too much icing on these brownies I guess or maybe these brownies need no icing :P Compare to the brownie recipe that I tried from Better Homes and Gardens - the easiest ( I just used one mixing bowl using that recipe and there's no need to use the mixer ) to date and the yummiest , too ^o^ . This recipe's too much work :P :D Good thing it taste good - except that too thick icing :D Recipe adapted from this  Coffee by Betty Rosbottom .

Chocolate - Cream Cheese Brownies

5 T unsalted butter , divided , plus extra for greasing the baking pan
4 ounces ( 112 grams ) semi-sweet chocolate , coarsely chopped ( I used bittersweet chocolate )
3 ounces ( 84 grams ) cream cheese
1 cup sugar , divided ( I reduced it to 3/4 cup )
3 large eggs , divided
1/2 cup plus 1 T all-purpose flour , divided , plus extra for flouring the baking pan
1 1/2 tsps vanilla extract , divided
1/2 tsp baking powder
1/4 tsp salt
1/2 cup coarsely chopped walnuts

For the icing :

6 ounces semi-sweet chocolate , coarsely chopped ( I used bittersweet chocolate )
1/2 cup heavy or whipping cream
1 1/2 tsps powdered instant coffee ( I used  1 1/2 T espresso powder )

* Preheat the oven to 180°C / 350°F . Generously butter an 8-inch square baking pan and dust it with flour . Shake out the excess flour and set the pan aside .
* Melt 3 T of the butter and the chocolate in a heavy , medium saucepan over very low heat , stirring constantly until the mixture is smooth and creamy . Remove pan from heat and cool slightly .
* With the electric mixer  on medium speed , cream the remaining 2 T of butter with cream cheese in a medium bowl . Gradually add 1/4 cup of tthe sugar and beat until it is light and fluffy . By hand , stir 1 egg , 1 T of the flour and 1/2 tsp of the vanilla . Mix to blend and set aside .
* With the electric mixer on medium speed , beat the remaining 2 eggs in a medium bowl until they are light and fluffy . Gradually add the remaining 3/4 cup of sugar  and beat until the mixture is thickened , about 1 minute . Remove and fold in remaining 1/2 cup of flour , baking powder and salt . Stir in the cooled chocolate mixture , the walnuts and the remaining 1 tsp of vanilla . Pour this batter into the pan .
* Drizzle the reserved cream cheese mixture over chocolate batter in the pan and use the spatula to swirl it into the chocolate batter to create a marbled effect . Bake brownies until tester comes out clean , about 30 minutes . Remove from the oven and cool to room temperature .
 * To make the icing : Put the chocolate , cream and coffee in a heavy medium saucepan over very low heat . Stir constantly until mixture is smooth and creamy . Cool for 15 minutes . Use spatula to spread the icing over the top of the brownie s. Refrigerate until the icing is firm . Slice and serve .

Makes 16 brownies





5 comments:

  1. The brownies do look delicious. Sometimes recipes are too over the top when it comes to flavor. Sorry this did not turn out as expected. Cream cheese brownies are perfect to me without icing-leaving off the icing may be your preference here. Have a great day.

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  2. Looks very delicious and I'd made once in marble effect.

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  3. Omg I want these so bad. They look so delish!

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  4. Anne, Thanks for so kind sharing on how to freeze the French bread. by the way, do i need to proof it first or slightly bake it before store into freezer. I want to store something like Delifrance frozer bread..

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