Cream Cheese Brownies

Last week for Music & Movement, I tried one of recipes from Joy of

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.

Then in the bowl of your food processor (or with a hand mixer), process the cream cheese until smooth. Add the sugar, vanilla, and egg and process until creamy and smooth. Spread the cream cheese filling over the brownie layer. Spoon small dollops of the reserved brownie batter evenly on top of the cream cheese filling. Then with a table knife or wooden skewer, swirl the two batters without mixing them.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. Remove from oven and place on a wire rack to cool. Refrigerate the brownies until they are firm enough to cut into squares (at least two hours). Once chilled, remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 16 squares. It is a good idea to have a damp cloth nearby to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days.
Makes about 16 - 2 inch squares.
Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (70 grams) all purpose flour
1/4 teaspoon salt

Cream Cheese Layer:
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 large egg
Finally, I decided to put some chocolate chips to make this brownie extra extra yumm !!! ;D

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Anonymous Anonymous said...

Tante nina...kata Sam, ini kue paling uuuuuenak lho. Jadi pengen lagi :).

July 6, 2008 at 2:18 PM  
Blogger Nina said...

Hahaha tengkyu sam. Jelas enak dong siapa dulu yang bikin...hihihi enggak ding maksudnya jelas enak karena bahannya Cream Cheese gitu lho, kalo gak enak kan kebangeten. ^_^ Ntar deh ya kalo sempet dibikinin lagi. okre ?

July 6, 2008 at 3:41 PM  
Anonymous Anonymous said...

mbak cream cheese translit dong ke bahasa indonesia please ,makacih

February 17, 2009 at 10:57 PM  
Anonymous Anonymous said...

mbakk ingridients kue ini pa yah???kuq nd di perjelas???....

June 22, 2010 at 11:17 PM  
Anonymous Anonymous said...

bahasa indonesia dong mba...susyah nih...^_^

October 22, 2010 at 10:07 AM  

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