La vie est belle

Sorry guys I have been MIA. My life the past few weeks have been filled with boringness. I haven’t baked much either except for the cheesecake brownie and the condensed milk cake.

* Creamcheese brownie recipe at the end *

I think I will just keep this post short. I’m waiting for some good news and  time seems to be moving so slowly these days! Why???

Recipe for cheesecake brownies

Ingredients

• 113 g unsalted butter, cut into pieces
• 114 g unsweetened chocolate, coarsely chopped
• 1 1/4 cups (250 g) granulated white sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 1/2 cup (70 g) all purpose flour

Cream cheese layer

• 8 ounces (227 g) cream cheese, room temperature
• 1/3 cup (65 g) granulated white sugar
• 1 tsp pure vanilla extract
• 1 large egg

Method

• Preheat oven 160 C and place rack in centre of oven. Have ready a 9×9 inch (23 cm by 23 cm) square baking pan that has been lined with aluminium foil across bottom and up two opposite sides of pan.
• In a boil, place over saucepan of simmering water, melt butter and chocolate.
• Remove from heat and stir in sugar and vanilla. Add the eggs, one at a time, beating well with wooden spoon after each addition. Stir in flour and salt and beat with spoon until batter is smooth and glossy and comes away from sides of pan (about 1 min)
• Remove 1/2 cup of the brownie batter and set aside. Place the remainder of the brownie batter evenly into the prepared pan.
• With an electric mixer or food processor, process the cream cheese until smooth. Add 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.
• With a table knife or skewer, swirl the two batters without mixing them
• Bake for about 25 mins or until brownies start to pull away from sides of pan
• Remove from over and place on a wire rack to cool
• Refrigirate until they are firl enough to cut into squares. If you want to keep them longer, freeze them. Can be kept for about 3 weeks if frozen.

Tags: baking, random
This entry was posted Tuesday, November 3rd, 2009 at 1:27 pm and is filed under Food. You can leave a response, or trackback from your own site.