Plaza Bakerys Cream Cheese Topped Chocolate Brownies Recipe
Yield: 12 BrowniesRecipe by luhu.jp
Ingredients:
TOPPING
8 ounce: Cream cheese, room temp
1/2 cup: Sugar,
1 large: Egg, room temperature
1/2 tsp: Vanilla,
1 pinch: Salt,
BROWNIES
8 ounce: Chocolate, bittersweet or semi-sweet, chopped
1/2 cup: Butter, unsalted
4 large: Eggs,
1 cup: Sugar,
1 tsp: Vanilla extract,
1/4 tsp: Salt,
1 cup: Flour,
1/2 cup: Chocolate chips, semi-sweet
Directions:
For topping: Preheat oven to 350 degrees. Lightly grease 9 inch
square baking pan. The pan must be at least 2 inches deep. Dust pan
with flour; tap out excess. Using electric mixer, beat cream cheese
with sugar in medium bowl until smooth. Blend in egg, vanilla and
salt. Set topping aside while preparing brownie batter.
For Brownies: Melt chocolate and butter in heavy saucepan over very
low heat, stirring until smooth. Cool slightly. Using electric mixer,
beat eggs, sugar, vanilla and salt in a large bowl until thick, about
3 minutes. Stir in melted chocolate, then flour and semisweet
chocolate chips.
Pour batter into prepared pan; smooth top. Spoon cream cheese
topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese
mixture in diagonal lines atop brownie batter, spacing line 1/2 to
3/4 inches apart. Run tip of small knife through cream cheese on
opposite diagonal, spacing 1/2 inch apart and creating V pattern.
Bake until toothpick inserted comes out with a few moist crumbs still
attached, about 40 minutes. Cool dessert in pan on rack for 3 hours.
Cover and refrigerate at least 2 hours. Can be prepared up to 2 days
ahead. Run sharp knife around pan to loosen. Cut dessert into 12
brownies. Serve cold.
Source: The Houston Post, September 18, 1991
Source from luhu.jp
square baking pan. The pan must be at least 2 inches deep. Dust pan
with flour; tap out excess. Using electric mixer, beat cream cheese
with sugar in medium bowl until smooth. Blend in egg, vanilla and
salt. Set topping aside while preparing brownie batter.
For Brownies: Melt chocolate and butter in heavy saucepan over very
low heat, stirring until smooth. Cool slightly. Using electric mixer,
beat eggs, sugar, vanilla and salt in a large bowl until thick, about
3 minutes. Stir in melted chocolate, then flour and semisweet
chocolate chips.
Pour batter into prepared pan; smooth top. Spoon cream cheese
topping into pastry bag fitted with 1/2 inch round tip. Pipe cheese
mixture in diagonal lines atop brownie batter, spacing line 1/2 to
3/4 inches apart. Run tip of small knife through cream cheese on
opposite diagonal, spacing 1/2 inch apart and creating V pattern.
Bake until toothpick inserted comes out with a few moist crumbs still
attached, about 40 minutes. Cool dessert in pan on rack for 3 hours.
Cover and refrigerate at least 2 hours. Can be prepared up to 2 days
ahead. Run sharp knife around pan to loosen. Cut dessert into 12
brownies. Serve cold.
Source: The Houston Post, September 18, 1991
Source from luhu.jp