Is it me, or does Philidelphia always seems to be on offer at the supermarket? I’m not a huge fan but for some reason I feel compelled to grab a bargain and end up stockpiling it! So here, my friends, is what to do if, like me, you happen to find yourselves with excessive amounts of cream cheese in your fridge…make cheesecake brownies!…
I asked my old mate google what to do and from his list of suggestions I was drawn to this recipe on the Joy of Baking site.
For the brownie layer you need…
113g unsalted butter, cut into pieces
115g dark chocolate, coarsely chopped
250g granulated white sugar
1 tsp vanilla extract
65g plain flour
1/4 tsp salt
Preheat the oven to 160 degrees and line a tin with greaseproof paper. I used my standard brownie tin, which measures approximately 20 x 30cm.
Put the butter and chocolate in a bowl over a saucepan of simmering water and melt. Remove it from the heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well after each addition. Add the flour and salt and beat well with a wooden spoon, until the batter is smooth and glossy (it should take about one minute). Spread the brownie batter into the prepared tin but keep back about 1/2 cup of the mixture for later.
Now for the cream cheese layer…
227g cream cheese, at room temperature
65g granulated white sugar
1 tsp vanilla extract
Use a handheld mixer to blend the cream cheese until smooth. Then add the sugar, vanilla, and egg and blitz again until creamy and totally lump free! Pour/ spread the cream cheese layer as evenly as possible over the brownie layer. Lastly, spoon small dollops of the reserved brownie mix over the top of the cream cheese filling and with your kitchen implement of choice swirl the two batters to make a pretty pattern without mixing them too much (if that makes sense).
Bake for about 25 minutes or until the brownies start to come away from the sides of the tin and the edges are just beginning to brown. Remove from the oven and leave to cool on a wire rack. Put the brownie’s in the fridge for a few hours, this will make them extra fudgy and firm enough to cut. Once chilled, remove the brownies from the pan and cut into squares with a sharp knife. They were so deliciously gooey that cutting them neatly was not an easy task. If I’m honest I don’t think they’ll last long enough to be judged on neatness but if you’re a perfectionist like me I recommend that you arm yourself with a glass of hot water for dipping the knife in and a cloth to wipe it on between cuts. Store the finished brownies in the fridge, where they’ll keep really well for several days.
I preferred them straight from the fridge but felt I should test them at a variety of temperatures so that I could vouch for the fact that they are totally scrummy in all conditions and…at any time of day 🙂