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Saturday, 21 December 2013

Day 6: Cheesecake Swirl Brownies


I was really running out of ideas for what to make, because I have next week planned out but this week was a bit 'google and go' inspiration-wise. Add to the mix a completely sleepless night last night and you end up with a delirious, chocolate-craving 18-year-old who wants to try something new, and this is what you end up with -  cheesecake swirl brownies. They may not be the most photogenic of brownies, but they are definitely some of the tastiest.


For some reason I've put off making these for ages, I always thought the cheesecake layer would be too much hassle. However, my sister helpfully pointed out the masses of Philadelphia sitting in the fridge waiting for a bagel to be smeared on, and suddenly these brownies seemed like a much easier thing to make. They are nowhere near as complicated as I presumed (although I did almost forget an egg and half the butter due to sleep deprivation) and they are so tasty any extra effort is definitely worth it.


As was yesterday's recipe, this is adapted from Mel's Kitchen. The quantities may be a little odd/specific because I was using cups to measure but weighing in grams (why can't Americans just use scales and make everything a lot easier?!).

Recipe:
  • 9.25oz/265g caster sugar
  • 10oz/285g butter, softened
  • 3 eggs
  • 2 tsps vanilla
  • 9.25oz/265g plain flour
  • 2.5oz/65g cocoa powder
  • 1 tsp baking soda
  • 8oz/225g cream cheese
  • 3oz/85g icing sugar
  1. Line a 9"x12" tray.
  2. Cream the butter and sugar together.
  3. Beat in two of the eggs, one at a time, followed by one teaspoon of vanilla.
  4. Sift the flour, cocoa powder and baking soda into the mixture and fold it in gently.
  5. Scoop 150g or so of the brownie batter into a separate bowl, and spread the rest into the tray and refrigerate for 30 minutes.
  6. Preheat the oven to 165oC.
  7. Bake the brownie layer for around 25 minutes, or until a skewer inserted comes out clean, being careful not to over-bake. Leave to cool.
  8. Meanwhile, beat together the cream cheese, icing sugar, remaining egg and vanilla.
  9. Spread the cream cheese mix over the cooled brownie layer, and dollop blobs of the extra brownie batter on top of the cream cheese. Swirl it with a skewer if desired.
  10. Bake for another 25 minutes, or until the cheesecake seems to have set.


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