Marble Brownies
September 05, 2012
Ingredients
Brownie layer
1/2 cup dark choc chips
110g butter, cubed
1 tsp vanilla essence
1 1/4 cup castor sugar
2 eggs
2/3 cup plain flour
A pinch of salt
Cheese layer
250g cream cheese
1 egg
1/3 cup castor sugar
1/2 tsp vanilla essence
Instructions
Note: Since these are brownies, everything is mixed by hand because unlike cakes, we do not want too much air in the batter
1) Preheat oven to 160'c, grease and line a regular sized brownie tin. I usually leave some excess baking paper haging out on the sides of the pan to make it easier to just pull the whole thing out and cut it on a board
2) Melt the choc chips and butter in the microwave for 1 - 2 minutes. Stir every 30 seconds
3) Leave to cool for a few minutes then mix in vanilla essence, sugar and eggs
4) Mix in the flour and salt for about a minute until well incorporated. Set aside half a cup of the batter for the swirl topping. Pour the remaining evenly into the greased pan
5) In a different bowl microwave the cubed cream cheese for about 1.5 minutes to soften it. Then mix in the egg, sugar and vanilla essence for bout 2 minutes with a whisk until smooth
6) Pour evenly on top of the brownie layer. Use a tsp and place dollops of the 1/2 cup of brownie batter on top of the cheese layer. I used a cake tester to swirl the dollops around. You could use anything thin such as a knife, toothpick or a skewer
7) Bake in the oven for 30-35 minutes or until a pick comes out clean. Let cool to room temp and refrigerate for at least 3 hours before cutting. I suggest leaving it overnight in the fridge
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