Salam to all,
What do u do when u have a block of cream cheese in the fridge which was bought so many months ago and will expire next month?? Make something sinful like this peanut butter cheesecake swirl brownie I supposed ~ even though my swirl is no where to be seen ahhaakkkss. I tried my best to create the swirl but I am just not talented at all lah.....haiizz. The peanut butter swirl got engulfed by the dark coloured chocolate brownie batter *sobs sobs* when I tried to swirl them. My next project is to finish the mascarpone cheese and 1 litre whipped cream that will expire next month also. What to bake.....what to bake haiizzz?? Thinking mode is on......
The chocolate aroma when the brownie was out of the oven really makes me feel like as if I am in a chocolate factory. Adeeehhh this brownie I tell u is so rich with chocolate and cheese, once u have a bite u will "sure forget nama emak". A popular phrase usually quoted by the none other famous blogger Uncle Lee nyehahahaz. I am a very big fan of peanut butter. I luv to have my toast with peanut butter and strawberry jam and when peanut butter was combined with this brownie.....Abislah dah cfm!!! I have to ring my mummy now and asked for her name :ppppp
Yat Maria this is the fizzy drink that I was telling u abt. Just Juice Bubbles....50% Juice & 50% Lemonade. Our favourite drink ;) $1.99 for 1.25 litres. One is orange & mango while the other is tropical. There used to be other flavours like mandarin & passionfruit and lemon & lemonade but no longer on the supermarket shelfs. Definitely can't find them in Singapore, JB and some say Batam ahakkksss ;)
Ok back to the brownie, the method suggests that brownies are best consumed after 24hrs and are fudgier when kept in the fridge. Ehhhh I don't have the patience to wait that long. If u are like me, have no patience to let the brownie cools down before cutting, I would advice u to 'not try it at home' otherwise it will crumble when u cut it but it was worth it hehehez. Jannah ate the edges and came running back asking for more, by the time she ran back the 4th time, the amt of brownies she ate equates to 2 whole brownies. Anyway, I made half ot the recipe from Annie's blog. I copied the original recipe from The Kitchenist blog instead as its easier....no conversion or reduction required.
Source : Annie @ Annie's Eat
Adapted From : The Kitchenist
Brownies
200g unsalted butter (I used Anchor salted)
85g dark baking chocolate (I used Callebaut 64% Couverture), chopped
50g cocoa powder (I used Valrhona)
225g caster sugar
3 large eggs
85g cream cheese
1 tsp. vanilla extract
70g plain flour
1/4 tsp. salt (I did not add)
Peanut Butter Cheesecake Swirl
115g cream cheese (I used 165g cos that's how much was left)
85g peanut butter
3 Tbs. caster sugar
1 egg yolk
1/2 tsp. vanilla extract
Method:
1. Preheat the oven to 160°C/325°F. Prepare a 8 x 8″ baking pan by buttering the sides, and lining the bottom and two sides with parchment paper.
2. In a large bowl or medium saucepan, melt together the butter and chocolate. When it’s smooth, remove from the heat and whisk in the cocoa powder, sugar, eggs and cream cheese. Finally, stir in the vanilla, flour and salt. Spread the mixture into the prepared baking tin, and set aside while you prepare the cheesecake swirl (if using).
3. For the peanut butter cheesecake swirl, whisk together all ingredients until smooth. Spread over the top of the brownie batter, and using a spoon or small spatula, swirl the two mixtures together.
4. Bake for 30-35 minutes, until set and springy in the middle. Allow brownies to cool for 10 minutes in the pan, before removing to a wire rack to cool completely. Brownies are best after 24 hours, and get even fudgier if kept in the fridge.
2. In a large bowl or medium saucepan, melt together the butter and chocolate. When it’s smooth, remove from the heat and whisk in the cocoa powder, sugar, eggs and cream cheese. Finally, stir in the vanilla, flour and salt. Spread the mixture into the prepared baking tin, and set aside while you prepare the cheesecake swirl (if using).
3. For the peanut butter cheesecake swirl, whisk together all ingredients until smooth. Spread over the top of the brownie batter, and using a spoon or small spatula, swirl the two mixtures together.
4. Bake for 30-35 minutes, until set and springy in the middle. Allow brownies to cool for 10 minutes in the pan, before removing to a wire rack to cool completely. Brownies are best after 24 hours, and get even fudgier if kept in the fridge.
Served warm with camouflage ice cream flavoured lime & chocolate and drizzled with Aunt Betty's dark chocolate sauce. PBG (Perangai Budak Gemok)!!! TTFN :ppppp
