Cream Cheese Brownies
About the bake
This cream cheese brownie recipe was featured in the first series of Baking Mad with Eric Lanlard on Channel 4.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm square tin with butter and line with baking paper.
Step 2
Melt the butter and chocolate in large heatproof bowl over a bain marie. Remove from heat once melted and leave to cool.
Step 3
Stir the sugar, vanilla and salt into the butter and chocolate mixture, then whisk in the eggs and beat until smooth.
Step 4
Stir in the coffee, then sift in the flour and beat until glossy. Set aside.
Step 5
For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar, egg and vanilla.
Step 6
Spoon the brownie mixture into the lined tin, then top with the marble topping mixture, using a knife to ‘cut through’ the topping mixture and create a marbled effect. Be careful not to over mix or you will lose the effect.
Step 7
Bake in a preheated oven for 30 mins – you may have to cover the tin with foil for the last 10 minutes of cooking to prevent the top from over browning.
Step 8
Remove from the oven, allow to cool in the tin and then cut into squares.
Ingredients
For the brownies
- 150gButter (unsalted)
- 200gDark chocolate (broken into pieces)
- 100mlEspresso coffee
- 250gBillington's Unrefined Golden Caster Sugar
- 1 tspNielsen-Massey Vanilla Extract
- 1pinchSalt
- 3Egg(s) (free range)
- 100gAllinson's Plain White Flour
For the marble topping
- 150gCream cheese
- 60gBillington's Unrefined Golden Caster Sugar
- 1Egg(s) (free range) (beaten)
- 1 tspNielsen-Massey Vanilla Extract
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?