Cheesecake Fudge Brownie


Cheesecake Fudge Brownie

Ingredients:
Fudge Brownie:
3/4 cup All-purpose Flour
1 cup granulated White Sugar
3/4 cup Unsweetened Cocoa
1/2 cup Brown Sugar, packed
1/2 tsp Baking Powder
1/4 tsp Salt
2 cups Bittersweet Chocolate Chunks, divided
1/3 cup Low-fat Milk
1/3 cup Butter, melted
1 tsp Vanilla Extract
2 large Eggs, lightly beaten
Cooking Spray

Cheesecake Topping:
225 g Cream Cheese, room temperature
1/4 cup White Sugar
1 large Egg, room temperature
1 tsp Vanilla Extract

Instructions:
Preheat the oven to 175°C.
Grease a 9" square baking pan with cooking spray, or Line a 9" square baking pan with a foil so it hangs over the edges by about 1", and spray with cooking spray. Set aside.

Prepare the fudge brownie batter.
In a large bowl, combine the flour, white sugar, cocoa, brown sugar, baking powder, and salt.

In a microwave-safe bowl, combine 1/2 cup of chocolate chunks with milk; microwave for 1 minute on high, stirring every after 30 seconds interval.
Stir in butter, vanilla, and eggs.
Add milk mixture and1/2 cup chocolate chunks into the flour mixture; stir to combine.

Pour the batter into the prepared baking pan. Set aside.

Prepare the cheesecake mixture.
In a medium bowl, beat the cheesecake with an electric mixer at a medium speed until smooth and creamy, about 1 minute.
Then add-in sugar and vanilla; Continue beating until smooth, about 1~2 minutes.
Crack-in egg and beat again until well-blended.

Drop by spoonfuls of cheesecake mixture over top of brownie batter.
With a knife, swirl the cheesecake mixture into the brownie batter to incorporate it in a swirl effect.

Bake in the preheated oven for 30~40 minutes, or until the top is just set.
Remove from the oven, and let cool completely in the pan on a  wire rack.
Remove brownies from the pan, or lift brownies out of the pan by the foil;  thengently peel off the foil.
Spray a knife with a little oil and cut into 2" squares; place on a plate and serve

Happy Baking!!


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