Marble Cheese Brownie

Recently, I saw someone posted a picture of a beautiful square sized cake. So, I thought of making it myself. Without thinking twice, I went straight to the kitchen and started measuring the ingredients.

It is called 乳酪大理石布朗尼蛋糕
After I google it, then only I know it means marble cheese brownie. =/

From what I can recall about brownie.. someone made before and after I tasted it, it did not give me a very pleasant memory about it. That person's brownie is ridiculously oily and sweet. =( So, I never really thought of making brownie ever since then until I saw the picture.

I used flash to captured the chocolate cake base so that you can see how moist it is. And pardon the dirty knife stain that sticks to the cheese. I was too lazy to clean the knife before making the next slicing.

So basically, the taste is really awesome for chocolate lovers. It brings a subtle cheese sensation. Altogether, it tastes really good. I have reduced the sugar from the original recipe. I'm glad that I did. I feel that if you want to further reduce the sugar, it is still possible.

Marble Cheese Brownie 

Adapted original recipe by: HF Tea

Size: 8 inches round mold (maybe a 7 inches mold will be better) 

INGREDIENTS 

A: 120g whole egg, 80g sugar 1/4 teaspoon of salt, 1/4 teaspoon of Vanilla extract

B: 100g butter, 140g Beryl 52% dark chocolate couvertures

C: 100g low protein flour (cake flour), 20g cocoa powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda 

D: 250g cream cheese, 30g condensed milk, 60g whole egg 

STEPS

1. Whisk ingredients A using a hand whisk. 
2. Double boil and melt ingredients B. 
3. Pour ingredients B into the bowl of ingredients A. Mix well. 
4. Sieve in ingredients C and mix well.
5. Whisk cream cheese in a separate bowl. Add in condensed milk and whole egg. Continue whisking until the cream cheese mixture turns smooth and creamy. 
6. Line baking tin with baking paper.
7. Pour the chocolate batter into the cake tin. 
8. Pour the cheese batter on top of the chocolate batter. 
9. Use a toothpick to draw marble printing (which I didn't do). 
10. Bake in a preheated oven at 140 degree Celsius for 55 minutes or until cooked. 
11. Remove from mold and let it cool. 
12. Refrigerate the brownie for at least 2 hours before serving. 

NOTES:

• I used 8 inches removable bottom baking tin covered with a bigger swiss roll tin on top throughout the entire baking process. I didn't line the baking tin with parchment paper or anything. I only grease it. Cut the edges with knife when it has cooled down. Then slide spatula on the bottom of the removable bottom tin to get the brownies up. 
• It is advisable to only cut the cake after it has cooled completely. However it is more moist when it is left at room temperature. It'll soften back when you take it out from the fridge. 
• It is normal that the cake feels uncooked thoroughly as it is a very moist batter. The touch on the surface should be firm. 
• The sugar used in the recipe is just nice. No need for reduction. 
• Melt butter first. Do not melt both butter and chocolate together. Otherwise the chocolate will be over heated and becomes watery. It should be thick and glue-ey. 

Basically the steps involved in making the brownie.

Pour the chocolate batter first into the lined baking tin. 

Followed-up by the cheese batter. 

The cake batter poured into an 8 inches round mold is really not tall at all.

After baked, the cake's edges cracked. Maybe the temperature used is too high. I used 150 degree Celsius with steam bath method.

Chinese version of the recipe:

材料：
A～全蛋-120g，幼糖-100g,盐-1/4茶匙，香草精-1/4茶匙
B～牛油-100g,烘焙巧克力-140g
C～低筋面粉-100g,可可粉-20g，发粉-1/2茶匙

D～面部乳酪层*
cream cheese-250g,幼糖-40g,全蛋-60g

做法：（全以蛋抽器*手打蛋器*拌，下粉用刮刀）

1～将（A）放碗拌匀，将（B）切小块隔水溶解。
2～将（B）加入（A）中搅拌均匀至顺滑。
3～再将过筛的（C）加入拌匀，盖着备用。
4～另一个盆将（D）的cheese搅拌至柔滑的状态，接着加入糖和蛋搅拌至顺滑无颗粒
5～7/8寸涂油铺纸烤模，先倒入巧克力糊刮平，再倒入乳酪糊轻刮平，用竹签在面部搅成线

纹路。
6～已预先预热烤箱。
进炉以170度35分钟左右至熟。
出炉，脱模移出架子待冷…
入冰箱冷藏2小时后，切食更赞！
*个别烤箱不同，请紫拿捏哦*
*谢谢HF Tea的食谱*