Dark Chocolate and Cheesecake Swirled Brownies recipe |
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01/08/2012
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IngredientsBrownie Layer:125 grams Lurpak unsalted butter, cut into pieces 150 grams 80% dark chocolate, coarsely chopped 250 grams granulated white sugar Fresh Vanilla Bean - split and seeds scraped out with the tip of a sharp knife 2,5ml pure vanilla extract 2 Jumbo Free Range eggs - at room temperature 90 grams Cake (or all purpose) Flour 2.5ml Salt 5ml Finely Grated Orange or Clementine Zest (optional) Cream Cheese Layer: 250g Philadelphia Cream Cheese at room temperature 50ml Fresh Cream 70 grams granulated white sugar 2,5ml pure vanilla extract 1 Jumbo Free Range egg - at room temperature DirectionsPreheat oven to 180 degreesC and place the rack in the center of the oven.Melt a little regular butter then brush base and sides and line a 23 x 23 cm square baking pan with 2 sheets of baking paper across the bottom and up all four sides of the pan. The paper needs to come above the edges of the pan as you will use it to lift the baked brownies out of the pan. Brush the paper as well. Set aside. In a large glass bowl melt the butter and chocolate in the microwave - you can do this over simmering water but I prefer the micro method. It only takes 1 -2 minute at about 50% power. Remove from microwave, stir well then stir in the sugar and vanilla extract and seeds and the zest if using. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the sifted flour and salt and beat, with the wooden spoon, until the batter is smooth and glossy and comes away from the sides of the bowl (about one minute). Remove 1/2 cup of the brownie batter, cover with cling film and set aside. Pour the remainder of the brownie batter evenly into the prepared pan. Then in the bowl of your mixer or processor (or with a hand mixer), beat the cream cheese & cream until smooth. Add the sugar, vanilla and egg and blend until creamy and smooth. Spread the cream cheese filling evenly 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 a little bit (without mixing them together) to make a marbled effect. Bake in the preheated oven for about 25 minutes or until the brownies just start to pull away from the sides of the pan and the edges are just beginning to turn golden. Remove from oven and place pan on a wire rack to cool. Once cool refrigerate the brownies (still in the pan covered with foil or cling film) for at least 2 hours but preferably overnight. Once chilled, remove the brownies from the pan by lifting with the ends of the paper and transfer to a cutting board. With a sharp hot dry knife, cut into 16 squares. It is a good idea to have a damp cloth handy to wipe your knife between cuts. These brownies can be stored in the refrigerator for several days. Bring to room temperature before serving if you want the fudginess! Dust with icing sugar before serving. Delicious with a scoop of ice cream or creme fraiche, mascarpone and fresh berries in season - or just alone straight from the container ServingsMakes about 16 brownies, depending how you cut themRead more on Kitchen Diary |
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