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Posts Tagged ‘Brownie

First and foremost, i would like to apologise for my lack of posts. Over the Christmas holidays i just wanted to do NOTHING which is exactly what i did. It was a great two weeks off and i’m feeling refreshed (or should i say lazy!). Only now am i just getting back into the swing of things and of course i have to start 2009 with a chocolate recipe. If you love cheesecake and brownies then you’ll love this. Easy and quick to make and so yummy.  

 

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Chocolate Cheesecake Brownie

Brownie

  • 185 grams (6 1/2 oz) butter (melted)
  • 1/4 cup (30 g/1 oz) cocoa powder (sifted)
  • 1 cup (220 g/7 3/4 oz) caster sugar
  • 2 eggs
  • 1 cup (150 g/5 1/4 oz) plain flour (sifted)

Cheesecake

  • 285 grams (10 oz) cream cheese (softened and chopped)
  • 4 1/2 tablespoons caster sugar
  • 2 eggs

Method

  1. Pre-heat the oven to 160C (320 F)
  2. Place the butter, cocoa, sugar, eggs and flour in a bowl and mix well until smooth
  3. Spoon into a 20cm (8 in) square slice tin lined with non-stick baking paper
  4. To make the cheesecake, process the cream cheese, sugar and eggs in a food processor until smooth
  5. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture (swirl with a butter knife if you would like to make a marble effect)
  6. Bake for 45-50 minutes or until set
  7. Cook in the tin

This chocolate cheesecake brownie is a recipe from Donna Hay’s Chocolate book. It was a Christmas gift to myself 🙂

Still on my search for the perfect the brownie….

Walnut Brownie

Walnut Brownie

Walnut Brownie

Ingredients

  • 115 grams unsalted butter
  • 115 grams bitter chocolate
  • 115 grams dark chocolate
  • 200 grams brown sugar
  • Pinch of salt
  • 1 tsp vanilla essence
  • 2 eggs
  • 40 grams plain flour
  • 150 grams coarsely chopped walnuts

Method

  1. pre-heat the oven to 160C
  2. Line the base and sides of a 20cm square tin and line with baking paper
  3. Melt the butter and chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave on a low heat
  4. Once melted, stir to blend the butter and chocolate together, then add the sugar, salt and vanilla
  5. Beat the eggs one at a time, then beat in the flour and half the walnuts
  6. When the batter is smooth, pour into the tin, sprinkle over the remaining pecans and bake for 35 – 40 minutes
  7. Cool in the tin for at least 20 minutes. Lift the baking paper and transfer the brownies to a chopping board
  8. Cut into squares and store in an airtight container for three to four days

If you don’t like walnuts, you can subsitute it for pecans or leave the nuts out altogether. Either way, it’s very chocolately and fudge like. Yum!

Walnut Brownie

Walnut Brownie

Recipe adapted from 500 Cookies by Phillipa Vanstone

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I can’t count the amount of times i’ve made brownies. Each time i make them, i want to perfect it even further. My first brownies were rather ordinary. It looked like a good brownie but when you bite into it didn’t sing in your mouth like it’s supposed to. Yesterday, i came across this recipe and decided to try it out. It’s not quite the perfect brownie but it’s pretty darn close!

Chocolate Brownie

Chocolate Brownie

Chocolate Brownies 

  • 300 gms good quality dark chocolate (finely chopped)
  • 120 gms unsalted butter (chopped)
  • 1/3 cup caster sugar
  • 2 eggs (beaten lightly)
  • 1 cup plain flour (sifted)
  • 100 gms additional good quality chocolate (dark, milk or white – whichever you prefer)
  • Icing sugar or cocoa powder (for dusting)
  1. Pre-heat oven to 180C.
  2. Grease a 19cm square cake tin with butter and line with non stick baking paper.
  3. Combine finely chopped butter and chocolate in a medium saucepan on medium – low heat. Use a metal spoon to stir until melted.
  4. Add caster sugar and stir through till sugar is melted.
  5. Remove from heat.
  6. Add whisked eggs and flour till mixture is combined and fairly smooth.
  7. Fold in chopped chocolates.
  8. Pour mixture into tin and bake for 25-30 minutes or until a skewer comes out clean.
  9. Set aside and cool for 20 minutes.
  10. Dust with icing sugar or cocoa powder.
  11. Cut into squares and serve with vanilla ice-cream.
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