Friday 6 November 2015

Marbled Cream Cheese Brownie 大理石乳酪布朗尼(中英加图对照食谱)

These marbled cream cheese brownie are so moreish that you will fall in LOVE with this dessert at the first bite! It is also baked in my favourite Mastrad silicone 12 heart-shaped muffin pan. I LOVE this pan as it is so easy to unmould and every piece came out so lovely that you can't help falling in LOVE with it!   

Do you know that dark chocolate has many health benefits? 

Marbled Cream Cheese Brownie 
(chinese recipe adpated from ’君之十分钟蛋糕‘ book, english recipe translated by bakingtaitai)

Ingredients: (makes one Mastrad 12 heart-shaped pan)  
Chocolate Batter:
150g dark chocolate (I used 65% Malagos dark chocolate) 
90g unsalted butter 
90g egg *
65g caster sugar
3/4 tsp pure vanilla extract
60g bread flour or plain flour   (I used Blue Jacket premium patent flour)

Cream Chese Batter:

100g philadelphia cream cheese
20g caster sugar
1/4 tsp pure vanilla extract
20g egg *

I used 2 x 65g eggs, beat the eggs lightly and measure out the weight.  

150克 黑巧克力 (我用65%黑巧克力)
90克 无盐奶油
90克 鸡蛋 *
65克 细砂糖
3/4 小匙 纯香草精
60克 高筋面粉或中筋面粉 (我用水手牌优质粉心粉

100克 奶油奶酪
20克 细砂糖
1/4 小匙 纯香草精
20克 鸡蛋 *


Method 做法:

Chocolate Batter 巧克力糊:
1. Chop the chocolate and butter into smaller pieces, melt using double boil method. Stir until melted before adding in the sugar and mix till well combined. (I did this over my Brandt induction hob using the lowest heat.)

2. Add in egg and vanilla, continue to mix till well combined. 

3. Sift in the flour and mix to become brownie batter.

Cream Chese Batter 乳酪糊:
4. After the cream cheese has softened, add in sugar and vanilla. Use a hand whisk to beat till smooth and flowy without any lumps. 

5. Add in the egg and mix till well combined. The cream cheese batter at this stage is very smooth. 

6. Spray some oil in the baking pan. Spoon the two mixtures in alternate blobs into the baking pan till 80% full.

7. Use a toothpick swirl through the mixture to create a marbling effect.

8. Bake in a preheated oven at 180 degree Celsius for about 25~30 minutes.

9. Remove from oven to cool completely before putting into the refrigerator to chill.

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


cyheng said...

Hi Cheryl
I cannot find the website for chocolate chip sisters when I click on the above link. Please help. Thanks

Baking Taitai said...

Hi Choo Yeag Heng,

There was an error in the link address, I have corrected it. Thanks for pointing it out. :)