Yesterday gave me the opportunity to get my half term bake on. I’d spotted this Delicious Magazine via Twitter, pinned it to one of my Pinterest boards and decided today was the day to give it a go. At first, Mr Birdie was skeptical about the inclusion of cream cheese in a brownie (it would be sour according to him) but luckily after tasting them he decided it was indeed acceptable. These are quick and easy to whip up. We had them for dessert yesterday when we had some friends round for dinner – they make a tasty dessert especially when served with some strawberries to contrast with the richness.
This recipe will make 16 small brownies. You will need a 20cm square baking tin.
145g unsalted butter (plus extra for greasing)
200g plain chocolate (broken into pieces)
100ml freshly made strong coffee (I used 1 dessert spoon of instant coffee dissolved in 100ml water)
225g caster sugar
1 teaspoon vanilla extract
3 medium free-range eggs
85g plain flour
For the marbling mixture
150g cream cheese
60g caster sugar
1 medium free-range egg (beaten)
½ teaspoon vanilla extract
1.Preheat your oven to 180°C/Fan 160°C/Gas 4. Butter and line a 20cm square tin.
2.Melt the butter and chocolate in a large bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir in the coffee, remove and allow to cool slightly.
3.Stir in the sugar, vanilla and a pinch of salt, then whisk in the eggs and beat until smooth. Add the flour and carry on beating until glossy. Set aside.
4.In a separate bowl, beat the cream cheese until smooth, then stir in the sugar, egg and vanilla.
5.Spoon the dark mixture into the tin, then add the cheese mixture and use a knife to create marbling (don’t worry if it seems there is a lot of cream cheese mixture – it will mix in and marble with the brownie mixture).
6.Bake for 30-40 minutes until the mixture is set but still has a slight wobble. Allow to cool on a rack, then cut into squares.