Posts Tagged ‘brownies

1/2 cup butter
2-oz dark chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
2 tbsp cocoa powder
1/4 tsp salt

8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Line an 8×8-inch square baking pan with aluminum foil and lightly grease.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined.
Pour into prepared pan and prepare cheesecake mixture.
In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely before slicing and serving, either at room temperature or chilled.
Brownies can be refrigerated, covered, for several days.

Makes 16 large brownies.


Brownie Ingredients:

180 gm. Butter – melted
275 gm. brown sugar
3 eggs
1 tsp. vanilla essence
120 gm. self-raising flour
70 gm. cocoa powder

Cheese filling:

250 gm. cream cheese
45 gm. butter
80 gm. icing sugar
1 egg

Some chocolate chips to sprinkle on top


(1) Mix melted butter with brown sugar until well combined.
(2) Add in eggs, one at at ime, mixing well after each addition. Stir in vanilla essence.
(3) Gently fold in flour and cocoa powder and stir till smooth.
(4) For cheese filling: beat cream cheese, butter and icing sugar until well combined. Add in egg, beating well.
(5) Pour half of brownie batter into loaf pan, then pour in cheese filling. Then pour the balance brownie batter on top of cheese filling. Sprinkle top with chocolate chips.
(6) Bake in preheated oven 170C for 40 min.s or until cooked.


300 gm. butter
180 gm. brown sugar
75 gm. cocoa powder
1/4 tsp. salt
2 nos. eggs
70 gm. cake flour
Friday, April 27, 2007
Pecan Brownies


300 gm. butter
180 gm. brown sugar
75 gm. cocoa powder
1/4 tsp. salt
2 nos. eggs
70 gm. cake flour

50 gm. Pecans for topping


(1) Put butter, brown sugar, cocoa powder and salt into a saucepan and cook till melted. Put aside to cool slightly.
(2) Lightly whisk eggs with hand whisk and mix into the butter mixture. Still till smooth.
(3) Fold in flour gently and then pour into an 8″ square in.
(4) Arrange pecans on top and bake at 170C for about 35 to 40 mins. or till cooked.

– 1 cup butter or margarine, melted
– 2 cups sugar
– 4 eggs
– 6 tablespoons cocoa powder
– 1 1/2 cups flour

* Combine all dry ingredients in a medium sized bowl. Melt butter or margarine and add to dry ingredients. Mix well. Add eggs one at a time and mix thoroughly.
* Pour batter into a 9″x13″ cake pan and bake at 350º F. for 20 minutes.
* Allow to cool completely.
* Decorate with your favorite icing or sprinkle with powdered sugar. To create the heart shaped brownies, line the cake pan with parchment paper or tin foil leaving enough extra on the sides to serve as “handles.” Bake the brownies, allow them to cool, and then use the parchment paper or foil to remove them from the pan. Use a cookie cutter to cut out the shapes; decorate with icing or powdered sugar.