Friday, December 27, 2013

Chocolate Cheesecake Brownies

Brownies are such a loved dessert and are sometimes overlooked for being quite common.  Well you can take the humble brownie and tart it up just enough to make some must-have yumminess!  Today we'll look at Chocolate Cheesecake Brownies.

Chocolate Cheesecake Brownies















Ingredients

Crust
2/3 cup plain sweet biscuit crumbs
1/3 cup very finely chopped almonds
2 tablespoons sugar

Cheese Topping
280g cream cheese softened
1/2 cup sugar
1/2 teaspoon vanilla essence
2 eggs
2 tablespoons milk
1 tablespoon plain flour

Chocolate Filling
185g cooking chocolate
60g cream cheese softened
2 tablespoons butter, softened
2/3 cup of sugar

Combine crumbs, almonds, 2 tablespoons sugar and melted butter; mix well.  Press evenly into foil lined 23cm square baking tin.  Bake in moderate oven for 8 minutes.  Col Completely.

Beat together 280g cheese, 30g butter, 1/2 up sugar and 1/2 teaspoon vanilla and cream.  Add 2 eggs milk and 1 tablespoon flour; beat until light and smooth. Set aside.

Crust
2/3 cup plain sweet biscuit crumbs
1/3 cup very finely chopped almonds
2 tablespoons sugar

Cheese Topping
280g cream cheese softened
1/2 cup sugar
1/2 teaspoon vanilla essence
2 eggs
2 tablespoons milk
1 tablespoon plain flour

Chocolate Filling
185g cooking chocolate
60g cream cheese softened
2 tablespoons butter, softened
2/3 cup of sugar

Combine crumbs, almonds, 2 tablespoons sugar and melted butter; mix well.  Press evenly into foil lined 23cm square baking tin.  Bake in moderate oven for 8 minutes.  Col Completely.

Beat together 280g cheese, 30g butter, 1/2 up sugar and 1/2 teaspoon vanilla and cream.  Add 2 eggs milk and 1 tablespoon flour; beat until light and smooth. Set aside.

Melt chocolate in basin over simmering water, cool.  eat together 60g of cheese and 2 tablespoons butter until smooth.  Gradually beat in 2/3 cup of sugar until well blended.  Beat in 2 eggs, one at a time.  Stir in vanilla, salt and cooled chocolate.  Fold in 1/2 cup sifted flour.

Spread filling over cooled crust.  Pour cheese topping slowly over all, spreading evenly.  Bake in moderate oven until top is dry, centre remains slightly soft and edges begin to pull away from tin, about 50 minutes.

Cool completely.  Cover; chill for 8 hours or more before cutting into slices with long, thin bladed knife (wiper knife with damp cloth after each cut to to keep edges smooth).  Drizzle with extra chocolate.

Cocinar, comer y ser feliz!
Leticia





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