I have been eyeing this recipe for the longest time and finally got to satisfy my craving this afternoon! A uni-flatmate used to bake a similar cream cheese brownie those days and I have always wished she had baked more or more often. Recently, the taste of this cream cheese brownie just surfaced in my mind and I managed to get this recipe from Martha Stewart’s site (♥ it!) which I hope will not disappoint. Lo and behold, this easy to make cream cheese brownie was a slice of my heaven on earth!
Martha Stewart’s Cream Cheese Brownies is a must try! I made a few adjustments to it though mainly reducing the amount of sugar. I was glad that I did. Otherwise, I would have been eating chocolate sugar! Anyway, this is what I did:
Note 1: As most of my ingredients are stored in the fridge, I took out the 4 eggs, measured 145g [SCS unsalted] butter and 115g cream cheese to get them to room temperature before moving onto other steps.
Note 2:Since this is my first attempt, I started by preparing the baking pan (recommended 9-inch square) by brushing it with butter and lining the bottom and sides with parchment paper. Leave more paper overhanging on the sides so it is easier to lift the brownies out later. Set it aside. Then I preheated the oven to 180C instead of usually doing it first knowing that I will be taking more time to get everything ready.
Note 3:If you need help to convert the units, Online-Unit-Converter.com is a pretty good place to go to.
1. Boil some water in a saucepan and switch of the heat. Place 115g unsalted butter and 227g semisweet or bittersweet (chopped) chocolate in a large heat-proof bowl and set over the saucepan to allow butter and chocolate to melt (2-3 minutes). Remove butter & chocolate bowl from pan. Add 1 cup sugar; mix to combine. Add 3 eggs, and mix to combine. Set aside.
2. In a small bowl, whisk 1 cup flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt; set aside.
3. Prepare cream-cheese mixture: Whisk 115g cream cheese with 30g room-temperature butter. Whisk in 1/8 cup sugar, 1 egg, and 2 tablespoons all-purpose flour.
4. Add flour and cocoa mixture (step 2) into melted chocolate (step 1). Mix just until moistened (do not overmix).
5. Alternately spoon chocolate batter and cream-cheese mixture into pan. Swirl mixture (if necessary) with a skewer stick to marble.
6. Bake for 60 minutes until a toothpick inserted in center comes out with a few moist crumbs attached. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). --> Don’t get this part of the instructions. Who can wait that long?! Anyway, I couldn’t and rewarded myself after removing it out from the pan!
7. Perfect served warm on its own or with a glass of milk or a scoop of Haagen Daaz strawberry ice-cream (or Belgium chocolate if you don’t mind being overdosed. Ooh la la!)
8. To store, cut completely cooled brownies with a dampened serrated knife into squares on a cutting board before storing in an airtight container at room temperature, up to 2 days.
Note: This is not the original Martha Stewart’s Cream Cheese Brownies recipe. It you would like the original Martha Stewart’s Cream Cheese Brownies recipe, click here.
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