Boo & Brownies!

Boo! ..... I know, i know... been a while since i last did a post! Sorry about that.... :-) Been busy! I promise the next couple of days will be full of things, got a lot to catch up  on! :-) You know how it is... busy busy....

Anyhoo, today i made cheesecake brownies. One of my good friends from highschool is coming over for lunch tomorrow, and i get to meet her firstborn son! Yay! I am so excited. :-) Not to mention, i have not seen her for some time, so it will be great to catch up with her. 

I thought these brownies would go perfect with the French Vanilla coffee we are having for afternoon tea... (decaf of course for us nursing mums! lol) 

Anyway, enjoy the rest of your evening, day, night... whichever it is in your part of the world! :-) Off to make dinner now. Creamy Potato & Bacon Soup with homemade croutons... Yum! 

Cheesecake Brownies

One 9-inch (23cm) or 8-inch (20cm) square pan. 

For those of you who like higher brownies, use an 8-inch pan.

6 tablespoons (85g) unsalted butter, cut into pieces

4 ounces (115g) bittersweet or semisweet chocolate, chopped

2/3 cup (130g) sugar

2 large eggs, at room temperature

1/2 cup (70g) flour

1 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

1 teaspoon vanilla extract

1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature

1 large egg yolk

5 tablespoons (75g) sugar

1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth. 

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set.

Let cool, then lift out the foil and peel it away. Cut the brownies into squares.

Storage: These will keep in an airtight container for a couple of days. They also freeze well, too! 

Hugs,