My Baking Diary: Cheesecake-Marbled Brownies

Today is one of the rare nights that I'm free! No meetings, no appointments - I get time for myself! :) Since I did some massive grocery shopping last weekend, my baking & cooking products are all in stock & ready to be utilize :D *woohoo!*

This time around, I decided to do something with cream cheese. It's my 1st time baking something with cheese, so I'm still trying to get the texture right ;) Here's to share my 1st attempt in baking a marble-cheese brownie:

Looks pretty good, eh? :P

Recipe adapted from epicurious.com

Ingredients (brownie batter)

1 stick (1/2 cup/113.4grams) unsalted butter, cut into pieces (I used salted butter, so I didn't add salt after that...)

2 ounces/56.7grams unsweetened chocolate, chopped

1 cup sugar (I reduced this to 1/2 cup only...too much sugar in this recipe!)

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour

Ingredients (cheesecake batter)

8 ounces/226.8grams cream cheese, well softened

1/3 cup sugar (I think I didn't put exactly 1/3 cup sugar as well...also reduced)

1 large egg yolk

1/4 teaspoon pure vanilla extract

1 tsp lemon juice (I added this myself to "cut through" the cheesy-ness & give it a lighter/slightly tangy taste)

Everything prepared & ready to be mixed!

If you think that I've reduced too much sugar, I don't think so...it was still quite sweeeeeeet....eeek :S

Directions (brownie batter)

1. Put oven rack in middle position and preheat oven to 350°F. 

2. Butter an 8-inch square baking pan.

3. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. (I used a normal non-stick frying pan since I don't have a heavy saucepan)

4. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. 

5. Whisk in flour until just combined and spread in baking pan.

Directions (cheesecake batter + baking the brownies)

6. Whisk together cheesecake batter ingredients in a small bowl until smooth. 

Can you believe it? My estimation skill is PRETTY GOOD!

With just 1 squeeze from the pack of cream cheese, I got 8 ounces of cheese!! I was surprised as well! *woots!*

7. Dollop over brownie batter, then swirl in with a knife or spatula.

I'm a newbie to "swirling"...need to pick up that 'art' ;)

8. Bake until edges are slightly puffed and center is just set, about 35 minutes.

Temperature/Timing Boohoo

I don't know if it's because my pan/tray is too large that my brownie is too "thin"...or I didn't have enough flour to the cream cheese batter...but I used almost 50 minutes to get the brownie to set! :S

9. Serve warm or at room temperature.

Looks fine, tastes fine, but texture...not "perfect" :(

Once my brownie cools, I'll cut a piece & share a photo of it here...I sure hope it's still "good to eat"!

Updated on 11th September 2012, morning:

Tastes AWESOME, especially after I chilled it!! :D

It's rich, creamy, cheesy, chocolatey, & oh, just delightful! I reckon it'll be more wonderful when paired with a cup of fragrant Ceylon/English tea (with less or no sugar)! *joy*

Next time, I will use a smaller pan so that the brownie will be thicker. Lesson learned. I'll improve! :D

Brownie-newbie,