• Cheesecake and Brownie...
Gracious Treatz at RU-vid.com
Marble Cheesecake Brownies | Egg Version - I know I’ve just made the eggless version last week. I thought the eggless version is good enough, I could escape from the egg version. Since there are quite a request on this, I’ll just do it anyway. Pretty similar texture to the eggless version which I’ve just made, taste wise also pretty close. Give me your comment down below in the comment box what you think about both the versions, which one you prefer. Enjoy!
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Ingredients:
• Brownie Layer
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
50g [¼ cup] white sugar
50g [¼ cup] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
• Cheesecake layer
300g [1⅓ cup] cream cheese, room temp
30g [2 tbsp] fine sugar
1 tsp vanilla extract
2 eggs (medium or large is fine)
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Scoop out 2 tablespoon of the brownie batter into a small bowl. Set it aside for later use.
7. Transfer the remaining batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
8. Set aside for time being while working on the cheesecake layer.
9. In a mixing bowl, add cream cheese (room temperature or softened). Use a spatula to soften by pressing and folding.
10. Add in the sugar and vanilla extract. Mix vigorously until well combined.
11. Add eggs, one at a time. Mix until combined.
12. Transfer the cheese batter on top of the brownies layer. Even the surface.
13. From the 2 tablespoon scoop of brownie batter just now, add 2 teaspoon of hot water. Mix until well combined. Place the small dollops in random spots on the cheese batter. Use a skewer to draw the floral art.
14. Bake in preheated oven at 160°C/320°F for 35 minutes.
15. Let the cake cool in the pan. Then refrigerate for 1-2 hours to firm up the cheesecake and before slicing.
16. Cake will be ready to serve.
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7 июл 2022
