Cream Cheese Brownies
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.
