Chocolate and cream brownies

Categories: Brownies and Other Squares, Cakes and Desserts, Shavuot cheesecake recipes

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Chocolate and cream brownies

Some recipes take me back to my childhood. One bite can throw me back decades.
That’s what happens when I eat these brownies. The taste of the chocolate spread reminds me of my past since I grew up on the chocolate spread I use in this recipe.
Two flavors that I love to combine in my baking are chocolate and cheese. Not only do they taste amazing together, but they look beautiful, too.
When I serve this, people think I worked really hard but that’s the secret here. It looks really fancy and makes a great impression but between us, it’s super easy.
I mixed everything by hand with a spoon and you don’t even need to use the microwave or stove for it. Don’t believe me? I created a video clip in the photos so you can see how easy it is.

20 x 30 cm pan

Ingredients:

5 heaped Tbsp chocolate spread of choice
180 ml whipping cream (3/4 cup)
80 grams sugar (1/3 cup)
3 XL eggs
100 grams flour (3/4 cup)

For the cream layer:
800 ml sour cream
60 ml whipping cream (1/4 cup)
1 XL egg
150 grams sugar (3/4 cup)
1 tsp vanilla extract
40 grams flour (2 Tbsp)

1 Tbsp chocolate spread

Preparation:

1. Mix the chocolate spread and the cream together. Beat the eggs and sugar together and add to the chocolate. Then add the flour, remove 3 Tbsp of the batter to a separate bowl and set aside.

2. Preheat an oven to 180°C. Transfer the batter to a baking pan lined with parchment paper and bake for around 15 minutes. The top of the brownies set but they’re not ready yet.

3. For the cream layer:
In the meantime, mix the cream, sugar, egg, vanilla and flour. Remove 3 Tbsp of the batter and add to the chocolate mixture that we set aside earlier, and just leave it. Pour the white batter evenly over the chocolate layer. Start from the edges and work your way toward the middle.

4. Remember the bowl that we set aside?  Add 1 Tbsp of the chocolate spread and mix until the batter is well combined. Pipe in stripes / rows over the cream layer. Take a knife and give a light swirl for a pretty appearance.

5. Continue baking for another 45 minutes. The cake sets but the middle stays a bit wobbly. Refrigerate for at least a few hours before eating. Cheesecakes are much tastier the next day.

Good to know…
Keeps in the fridge for several days. 3 XL eggs = 4 L eggs

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