Brownies with a twist ! Slightly salty-tangy cream cheese layer topping over a regular gooey fudge brownie layer. This recipe is adapted from joyofbaking.com, I reduced the sugar content a slight bit. Serve this warm, with vanilla ice cream.
Ingredients (makes about 8 squares)
Brownie Layer:
75 gms salted butter, cut into pieces
125 grams dark cooking chocolate, coarsely chopped
1 cup granulated white sugar,powdered
1 teaspoon pure vanilla extract
1 large egg
3/4 cup all purpose flour
Cream Cheese Layer:
8 ounces (227 grams) full fat cream cheese, at room temperature
1/3 cup granulated white sugar,powdered
1/2 teaspoon pure vanilla extract
1 large egg
1/4 teaspoon salt
1. Pre-heat the oven to 180 degrees Celsius
2.For the brownie layer- In a double boiler , melt the chocolate and the butter. Whisk the chocolate and butter till smooth. Beat in the egg (no need of an electric beater).
3. Beat the sugar and flour and vanilla essence till all the ingredients come together into a smooth batter.
4. Put all ingredients of the cream cheese layer in a separate bowl and beat all the ingredients together till the batter is smooth
5. Take a greased tray (roughly 6 X 6 inch) , lined with butter paper.
6. Pour the chocolate layer first, over that pour the cream cheese layer. Make swirls with a fork to get a slightly marbled effect
7. Bake on the middle rack till the top layer become slightly brown and a toothpick comes out almost clean ( a few particles should stick to the toothpick), roughly 30 minutes
8. Cool completely. Remove the tray and cut into squares.
