1. Pre heat oven to 165 degrees Celsius on bake
2. Grease a 32.5cm x 23cm baking pan and line with
baking paper.
3. Melt butter & chocolate in a heatproof bowl
over simmering hot water, stirring occasionally
until mixture is smooth.
4. Remove mixture from heat & beat in sugar and
vanilla extract; allow to cool slightly before
adding eggs in.
5. Beat in 4 eggs, one at a time, fully mixing
each egg before adding the next.
6. In a separate bowl sift together in a separate
bowl flour and baking powder and add this to the
chocolate mix, mixing until just combined.
7. In another separate bowl, add cream cheese, egg
yolk, sugar, vanilla essence, squeezed lemon juice
and lemon rind and beat with hand mixer until it
forms a smooth consistency.
8. Taste, and adjust to your liking, if too sweet
add some more lemon, if not sweet enough add more
sugar.
9. Pour half the brownie batter into the baking
pan first.
10. Dollop on top half of the cream cheese batter.
11. Repeat this layering until both batters are
finished.
12. Using the blade of a table knife, gently
create swirls in your brownie; this also allows
the cream cheese to blend in with the brownie
batter giving it a marbled effect.
13. Bake for about 50 – 60 minutes or until edges
of brownie have puffed slightly, middle feels not
quite firm when touched lightly.
14. Allow brownie to cool in baking pan for 5
minutes before transferring to a wire rack to
completely cool to room temperature.
15. Once brownie is cooled completely, you can cut
them up into slices or store it whole in an
airtight container - this stops the brownie from
drying out.
Tip- When checking for doneness, insert a toothpick
into the middle of the pan and when it comes out
with fudgy crumbs, remove the pan immediately, if
the toothpick comes out clean, the brownie is
overcooked
Originally Submitted
3/19/2012
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