Cream Cheese and Chocolate Brownies
Yummy, yummy. Who doesn't love chocolate brownies, and add cream cheese and they're impossible to resist!
Brownie Layer ingredients
125 grams Lurpak unsalted butter, cut into pieces
150 grams Lindt 85% dark chocolate, coarsely chopped
250 grams white sugar
1/2 Fresh Vanilla Bean – split and seeds scraped out with the tip of a sharp knife
2,5ml pure vanilla extract
2 Jumbo eggs – at room temperature
90 grams Cake (or all purpose) Flour
Cream Cheese Layer ingredients
250g Philadelphia Cream Cheese (33% fat) at room temperature
50ml Fresh Cream
70 grams granulated white sugar
2,5ml pure vanilla extract
1 Jumbo egg – at room temperature
Preheat oven to 180 degrees C and place the rack in the center of the oven. Butter 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. 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 one minute at about 40% power. Remove from microwave, stir well then stir in the sugar and vanilla extract and seeds. 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 and set aside. Pour 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 & cream 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 a bit (without mixing them together) to make a marbled effect.
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 pan on a wire rack to cool.
Once cool refrigerate the brownies (still in the pan covered with foil or cling wrap) for at least 2 hours. 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. Dust with icing sugar before serving. Delicious with a scoop of ice cream.