Method
23cm square tin 4cm deep greased and lined. Preheat oven 180C, gas mark 4. Melt the chocolate and butter over medium-to-low heat in a heavy based saucepan. While you're waiting for it to melt, beat the eggs in a bowl with sugar and vanilla. Measure the flour into another bowl and add the salt. When the chocolate mixture has melted, cool slightly before beating in the eggs and sugar. Finally add the flour and beat until smooth. Pour half the mixture into the tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with the thin slices. Pour over the remaining brownie mixture and make sure all the cream cheese is covered. Then put in the oven and bake for about 20-25 minutes: the top should be pale and dry and a cake skewer should reveal a still sticky centre. Cool for 20 minutes before cutting into squares and eat warm or cold. Makes 8-10.
Absolutely delicious!
Thanks to
Laura Davis from the United Kingdom for submitting this Chocolate Cream Cheese Brownies recipe.
Added on 30 November 2008.
|
