Cream Cheese Marble Brownies

by **Nanneerose** Sat Jun 14, 2014 7:26 am

Serving size: 20-25 squares
Taste and texture: Fudgy, cheesey-chocolatey
Equipment and materials:
1) 8 x 8 square tin or 9 x 9 square tin
2) Flour sieve
3) Weighing scale
4) Measuring bowls
5) Measuring spoon set
6) Wire whisk
7) Baking/Parchment paper
Cool

Standing/handheld mixer
9) Wire rack
10) spatula / wooden spoon

Chocolate Batter:
120g finely chopped dark chocolate (about 60%)
85g unsalted butter
95g castor sugar
100g whole eggs, at room temperature
85g plain flour
pinch of salt
1 tbs Kahlua/ Bailey's (optional)

Cheese mixture:
60g unsalted butter, soften at room temperature
180g cream cheese, softened at room temperature
55g castor sugar
50g whole egg, at room temperature
2 tbs flour
1 tsp vanilla

Ingredients:
Preheat Oven - Preheat oven to 180 degrees C. Melt chocolate and butter - Sit a heatproof bowl over pan filled with water. The base of the bowl should not be touching the water. Place dark chocolate and 85g butter in the heatproof bowl. Bring water in the pan to a low simmer to melt the chocolate and butter douber-boiler). Stir gently to combine. After chocolate and butter have melted, remove bowl from heat and allow it to cool.

Making chocolate batter - In a mixing bowl, whisk sugar and eggs with a wire whisk briefly to dissolve the sugar. Stir in flour and salt to combine. Next, add in the cooled chocolate butter mixture and Kahlua/Bailey's. Mix well to combine. Scrap sides and bottom of mixing bowl to incoporate stray flour and ingredients.

Making cream cheese batter - In a separate mixing bowl, beat butter, cream cheese and sugar until smooth and fluffy. Add in egg and beat well to combine, scraping sides and bottom of bowl when necessary.

Baking the brownies - Pour half of chocolate batter into a lined 8 x 8 inch square tin and level the surface. Spread cream cheese batter over the layer of chocolate batter. Scoop teaspoons of remaining chocolate batter randomly over the cream cheese layer. Use a toothpick or knife and swirl to create a marbling effect. Take carew not to over-swirl.

Bake for 30 minutes at 180 degrees C. The top should be crusty and dull. When lightly pressed on the surface, the underneath feels semi-firm. Cool baked brownie in tin for 45mins before removing to cool completely on wire rack. Serve chilled or at room temperature as desired.

Notes:
1) Chill to get a firm brownie or eat at room temperature if a soft brownie is desired

http://bakinglibrary.blogspot.com.au/2011/01/cream-cheese-marble-brownies.html

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