Friday, August 7, 2009

.: Recipe : Triple C's Chocolate Brownies :.

A recipe that I may try out this weekend - considering I have some cream cheese left. Since I only have 125 grams of cream cheese left, I am going to half this recipe. I took the liberty of rounding up/down these recipes that were originally converted from the US measurement to the metric measurement. I am not very familiar with the whole "cup" measurement thingy.

Recipe for Cappuccino Cream Cheese Chocolate Brownie *now that's a mouthful isn't it? Hence renamed it to Triple C's Chocolate Brownies*

Brownie Batter
110 grams of unsweeten chocolate
170 grams butter
310 grams sugar (based on experience, I am gonna reduce this by 1/3)
8 grams of coffee powder
155 grams flour
4 eggs
2 - 3 teaspoon of vanilla essence

Cheese Batter
225 grams of cream cheese
115 grams sugar
15 grams of flour
1- 2 teaspoon of cinnamon
1 egg

Beat Brownie Batter together and spread into a baking tray.

Beat Cheese Batter together until well blended. Spoon over Brownie Batter and swirl with knife to marbleize.

Bake for 40 minutes in a preheated oven of 180 degrees.

Hmmmm....should I modify by adding a lil bit of peanut butter? Sound like a good combination no?

Note : The brownies turned out really well. I took Su's advise (well it wasn't really an advise - she just said I was crazy!) and skipped the peanut butter idea!
Am so loooooving the cheese, tho this brownie quite lacking in the "cappucino" part. Perhaps the coffee powder I used (Nescafe) isn't strong enough? Nevertheless, the brownies turned exactly the way I like it. Texture gooey-ish like, the smell when it comes out of the oven -oo00ooohhh (wish I could upload smells to share with you all), the taste just nice, not too sweet - I reduce my suger to 1/3, but bearing in mind I used sweetened chocolate. So if you have a sweet tooth, or you're planning to stick with baking chocolate (albeit the unsweetened one) then I suggest you stick with the original recipe. Finished with the first piece, off to get my second one.

Have a nice weekend all! Cheers!


nenamoesha said...

Toblerone Choc Cheesecake


1 cup plain choc biscuit crumbs

1/3 cup butter (melted)

2x25g Philadephia Cream Cheese (softened at room temp)

3 tsps gelatine (dissolved in 1/2 cup of boiling water)

3/4 cups of castor sugar

100g Toblerone Swiss Milk/Dark choc (melted)

1/2 cup of cream

Mix biscuit crumbs with melted butter n press into base of 20cm springform pan. Chill

Beat the cream cheese until soft. Add gelatine mixture, castor sugar, melted Toblerone choc and cream. Blend until smooth.

Pour into crumb base and chill for 2-3 hrs/overnight

*Break choc into pieces n melt in heat proof bowl over simmering water

XtasyM said...

look very good... gotta try ur recipe real soon :D

Blog Widget by LinkWithin