I don't know why but making cheesecakes has never been part of my culinary experiments.Primarily because both me and Ajay are not so fond of it and the amount of cheese which goes into it makes me shudder.For the same reason,cream cheese was an ingredient I never gave much thought to.
Recently,a friend urged me to try a Cream cheese pound cake and I got myself a block just to try that recipe.Somehow it never happened and I started looking for recipes other than cheese cakes for which I could use the cream cheese.Saw this ever-so-simple recipe for brownies in Marcy Goldman's A Passion for Baking,one of my favorite baking books.
For the cheesecake topping
Cream cheese,softened - 180 gms / 6 oz
Sugar - 1/4 cup
Egg - 1 large
Vanilla - 1 tsp
All purpose flour - 2 tbsp
For the brownie batter
Unsalted butter - 1/2 cup / 100 gms
Semi-sweet chocolate - 7 oz / 200 gms ,coarsely chopped
Cocoa powder - 2 tbsp
Instant Coffee powder - 1 tsp
Sugar - 1 1/4 cups
Vanilla - 1 tsp
Eggs - 3,large
All purpose flour - 1 cup
Baking soda - a pinch
Salt - a pinch
Preheat oven to 180C.Grease and line a 9' square brownie pan.
In a medium bowl,using a spoon or a wire whisk,blend together the cream cheese,sugar,egg,
vanilla and all purpose flour.Set aside.
Melt together the butter and chocolate in a microwave proof bowl at high power for 1 - 1 1/2 minutes.Mix in the cocoa powder and coffee powder.
Let it cool to almost room temperature.
Whisk in sugar,vanilla and eggs until smooth.
Fold in flour,baking soda and salt to make a smooth batter.
Pour the batter into the prepared tin.Add the cheesecake topping in dollops on top of the brownie batter.Using a butter knife,make deep swirls so that you get a contrast of batters.
Bake for 35-40 minutes or until the brownies seem just set.If they look set and the cheesecake part is not wet,they are done.Cool in the pan for 1 hour and then refrigerate before cutting.
These brownies are best kept refrigerated and are good served gold or warmed a bit.
- The original recipe calls for 8oz of cream cheese.But I used one block of Brittania cream cheese which is 180 gms and approximately 6 oz.
- The recipe calls for the brownies to be baked in a 11 by 7 rectangular pan but I stuck to my regular brownie tray which is a 9' square tin.
- As the recipe says,it is tough to see if the brownies are baked through.I touched the center of the brownie and it appeared set and the cheesecake batter was also cooked and did not jiggle.