Chocolate and Cheese Brownie Recipe

  

Yields: 12 fat pieces

This recipe will be perfect for those on a diet because it is a guilt-free recipe and is very low in fat, without compromising the flavour.

Pfft. Just kidding.

Come on, it's a brownie, it's gotta have fat to make it good. It's gotta be chocolatey and gooey, with that crunch from the walnut and I added a bit savoury taste from the cheese. The salted caramel sauce and raspberries that I put on the plate was only for garnish and it's really optional because the brownie is already good on it's own and it's already very rich in flavour. But if you wanna go bigger with flavour, do add some salted caramel sauce, which is basically caramel and salted butter.

There are several types of brownie on the earth that we're living: there are cakey, fudgy and chewy brownie. This one I'd say is fudgy. The difference between all those brownie, really, is just the amount of flour added to the wet batter, and the cakey brownie usually uses baking powder to make the texture lighter. But, fudgy brownie is just right for me, not too dry, but also not too chewy that the cake sticks to your teeth and you ended up having a brownie teeth smile.

Ingredients:

Chocolate mix:

• 150 gr dark cooking chocolate, room temperature, chopped
• 113 gr unsalted butter, cut into pieces
• 2 tbs cocoa powder (high quality for better taste)
• 1 cup (200 gr) white sugar
• 1 tsp pure vanilla extract
• 3 large eggs
• 3/4 cup (95 gr) all purpose flour
• 1/4 tsp salt
• 100 gr walnuts (replace with halved macadamia, even bettaaaa)

Cheese mix:

• 80 gr butter, melted
• 1/4 cup white sugar
• 125 gr cream cheese, soften at room temperature
• 1 egg
• 1 tsp pure vanilla extract
• 1 tsp salt
• 1/4 cup self raising flour

Method:

Preheat your oven to 350 F or 180 C. Line a brownie baking pan with baking paper.

 

Get your chopped chocolate and butter ready.

Okay, you're supposed to melt the chocolate and butter on a double boiler, but I was too lazy so I just melt them in a saucepan on a very very low heat. Stir them always, to make sure the chocolate doesn't burn.

Once the chocolate has melted and all shiny. Stir in your sugar and cocoa powder.

Beat your egg in, one at time, followed with the vanilla extract.

Lastly, put in your walnut and flour at once and stir with a spatula ONLY until mixed and no flour spotted in the batter. Do NOT overmix.

Pour your batter into your lined baking pan and smooth the surface to ensure even baking.

Put into preheated oven for 35-40 minutes, or until it is fully set.

While waiting, prepare your cheese mix by:

Melting your butter in the microwave,

Add the sugar into the butter and mix to combine,

Add the cream cheese and beat until smooth,

Add the egg and beat.

Add the self raising flour last, stirring until just combined.

Once your brownie is 90% baked, add the cheese mixture on it.

Spread the cheese mixture carefully with your spatula, make sure you don't put too much pressure on the chocolate brownie.

Return to the oven and cook for further 15-20 minutes.

TA-DAA! That's how it'll look once you're done.

Wait for AT LEAST 30 minutes before your cut it, because you want it to firm up a bit. Although, I can't hold my self and I cut the sides immediately as it comes out of the oven and found out the hard way, how fragile it is. But I don't care, it was so good.

Nom.

The cheese part was salty-sweet on its own, but together with the chocolate brownie, I can taste more of the chocolate than the cheese actually. But yeah, it was good to tone down the sweetness, and the chunky walnut adds texture to the plain brownie. The walnut is a perfect addition to any brownie.

It was fudgy, moist, intensely chocolatey, a bit salty, crispy on the edges and nutty in the center. It is a perfect afternoon snack to enjoy with tea or coffee. And even more perfect for midnight snack to cure your insomnia and your growling stomach. Okay, I'm grabbing a piece now...