Rich, fudgy, chocolaty brownies topped with swirled cream cheese are simply hard to resist.
Source: Home Cooking Adventure
Ingredient
Makes about 15 servings
Brownie Batter
2/3 cup (150g) butter
7 oz (200g) half a week chocolate
2/3 cup (135g) sugar
4 eggs
1/4 cup (50ml) espresso
1 teaspoon (5g) vanilla extract
1/2 teaspoon (2g) almond extract
3 tablespoons (24g) unsweetened cocoa powder
1 cup (125g) flour
1 teaspoon (4g) baking powder
1/4 teaspoon (2g) salt
Cream cheese mix
12 oz (350g) cream cheese, room temperature
1/3 cup (65g) sugar
1 egg
passion from an orange
3 tablespoons (45ml) orange juice
1. Preheat oven to 350 F (180C). Grease and line a 9×13 inch (24×35 cm) baking pan with parchment paper.
2. Prepare cream cheese: Blend cream cheese until smooth. Mix sugar, orange peel and orange juice. Add eggs and set aside until ready to use.
3. In a bowl, whisk together flour, cocoa powder, baking powder and salt.
4. Melt chocolate and butter in a medium bowl, over bain-marie, stirring occasionally until smooth. Remove from heat and whip the sugar.
5. Add the eggs one at a time and mix well until combined. Add espresso, almond extract, and vanilla extract.
6. Add flour mixture gradually until well combined.
7. Pour chocolate powder into prepared pan and spread evenly. Reserve about ¾ cup for later use to create swirls.
8. Spread cream cheese mixture on top.
9. Pour the remaining ¾ cup of chocolate powder over the cream cheese and create swirls with a knife.
10. Bake for 25-30 minutes until the cake is done. Let cool completely on a cooling rack, cover, and refrigerate for several hours or overnight.
11. Use a hot knife to cut into squares.
