Mocha cream cheese brownies
These Mocha cream cheese brownies are really moist and yummy – it’s kind of a combination of baked cheese cake and fudge brownies. Not ideal for dieters – but an absolute delight, so they’re perfect for parties and special occasions – or as great, personal gifts.
Ingredients
Method
- Preheat the oven to 180°C. Line an approx. 20×20 cm cm baking tray with parchment paper.
- Melt the butter and chocolate over simmering water, then pour in the coffee. Let it cool.
- Mix in the sugar, vanilla, and a pinch of salt.
- Whisk the egg, then stir it into the chocolate sauce. Sift in the flour, slowly and gradually, while combining gently.
- In another bowl, beat the cream cheese until fluffy, then mix in the sugar, vanilla and egg.
- Pour the chocolate mixture into the baking tray, spreading it out with a flat wooden spoon. Add the cream cheese batter and create marble patterns with a flat knife.
- Bake for 30 minutes – but don’t overbake, the middle of the cake should remain slightly gooey!
- Let it cool in the tin for 15 minutes, then turn it out onto a wire rack.
- Let it cool completely, before slicing it into cubes. You might want to chill it in the fridge for a couple of hours before slicing.
- Serve with icing sugar dusted on top (optional).