Last night the girls planned a surprise for Grace's 23rd Birthday...(which actually is today!). And since i had another free day, i decided to make these Cheesecake brownies that i have been eyeing on for quite some time. The ones i made somewhat failed though... It was supposed to have a marble swirl at the top but I added too much cheesecake mixture so it was hard to make any swirls. Apart from that mistake, i also added too much baking powder to my brownies... making it more like a fluffy cake than the usual compact dessert. But whatevers, 吃到肚子都是一家人~~ These brownies are verrry easy to make, and the ingredients are also very accessible. It only took me about 15 minutes to prepare and mix everything together. I'll definitely try again... and hopefully I'll have more successful pictures to post up! But anyways, happy birthday to GRACE and hope she enjoyed them :D !INGREDIENTS
- BROWNIES:
- 1/2 cup butter, melted (i used less)
- 1 cup sugar (i used less)
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
CHEESECAKE: - 1/2 cup cream cheese
- 1 egg (or egg white)
- 2 tablespoons sugar
DIRECTIONS:
- Stir together butter, sugar, and vanilla. Add eggs and beat well [picture 1].
- Separately, mix flour, cocoa, baking powder, salt together [picture 2].
- Add the flour mixture to the egg mixture [picture 3]. Stir well.
- Spread the brownie batter evenly into a prepared pan.
- Using an electric mixer, beat together the cream cheese, egg and sugar until smooth [picture 4].
- Dollop the cream cheese mixture on top of the brownie batter [picture 5]. Swirl together using a knife or skewer to produce a marble effect [picture 6].
- Bake in a preheated oven at 180 degrees Celcius for 30 minutes until knife comes out clean.
- Cool in the pan, then cut into bars and serve.
Cheesecake Brownies
super delicious!!
ReplyDeleteI'll try... but dont bring your hopes up :P
ReplyDeleteThese look so awesome but what size pan did you use? I'm guessing 8x8...
ReplyDeleteThanks! I used a 8 inch diameter springform pan for these :)
ReplyDeletelooks good!
ReplyDeleteso did you use the unsweetened cocoa or the sweetened one?
i only have the unsweetened one. does the measurement still the same?
thanks!
@Aisha: i used sweetened cocoa, which is why i used less sugar. measurements should be the same if you used unsweetened cocoa :)
ReplyDeletei just realized you posted the step by step pictures :)
ReplyDeletethis is also my go-to recipe and i always fail to make the beautiful swirls like yours :(
@Aisha: lol, i've been making this a lot recently cuz they're so easy to make and so yummy! Here's a little trick to the swirls: Use a butter knife and try to scoop/pick up a little bit of the brown batter during each swirl. But don't do it too much that the batter combines together. But do it enough so that the 2 colors look more obvious before you bake them. Hope this helps!
ReplyDelete