欧里欧 芝士布兰尼 OREO Cheese Brownie

思念是一种很玄的东西，想他就要见他。

不过像这样浓郁和高热量的芝士布兰尼，还是久久思念一次就好。

因为加了Oreo 饼干，就把蛋糕的糖份减少了。

烘烤的当儿，香气扑鼻，让人期盼。

在孩子们千呼万唤了许久，始从烤箱里出来。

我喜欢乘热吃，可为湿润的布兰尼而欢呼，还有为浓郁的芝士而兴奋。

 食谱参考这里 ，但为了做7寸的圆形烤盘而调整了材料。
  （布兰尼的材料不变，但乳酪层的部分也增加了。）

布兰尼材料：

120g 奶油

150g 半甜巧克力

40g 幼糖

2粒 鸡蛋

60g 自发面粉

1/2茶匙发粉

乳酪层材料：

350g 奶油乳酪

90g 幼糖

1 1/2 粒鸡蛋

1条Oreo饼，拔成小片，铺面

做法：

1. 将巧克力切成小块， 加入奶油以小火隔水煮至融化， 冷却备用。

2. 将鸡蛋以搅拌机搅到至乳白松发， 加入糖浆和步骤（1）的巧克粒酱。

3. 拌入过筛的粉类，搅拌均匀即成布朗尼蛋糕糊。倒入7寸圆形模子里。 

4. 送入预热烤箱里以170度烘烤30分钟。 

5. 将乳酪及細糖以搅拌机打至光滑， 加入鸡蛋继续搅拌均匀至幼滑。

6. 将奶油乳酪倒入步骤布朗尼上， 抹平。洒上Oreo 碎片。 

7. 送入170度的烤箱里， 继续烘烤40分钟至熟或以竹签插入， 拉出来的竹签只有少许的潮湿带有一些蛋糕屑。）

红丝绒乳酪布朗尼 Red Velvet Cheese Brownie

说出来不怕你笑。粉红很幼稚，以为红丝绒蛋糕是用一种特别的粉做出来的。
直到参考了食谱后，才知道原来是可可粉和红色素调成的。也就是说他是一种色素蛋糕。
红色素的分量越多，这红丝绒蛋糕就越红当当的美丽。

家里没有红色素，就剩下strawberry paste。跟着食谱放了1汤匙，虽然颜色不是很红；但是还是不敢再多加。所以烤出来的颜色没有很漂亮的艳红色，让视觉不免失望了少许。可，味道和市售的差不多。

那上层乳酪的分量比例是跟着芝士布朗尼。自然是很creamy很好吃。

食谱参考：韵の美丽人生

材料：
无盐奶油 113克
細糖 80克
低筋面粉 106克
可可粉 20克
盐 1/4茶匙
鸡蛋 2粒
萍果醋 1茶匙 （我用白米醋）
红色素 1大匙发粉 1/2茶匙

乳酪层材料：
奶油乳酪 300克，細糖 90克，鸡蛋 1粒

做法：
1）将无盐奶油和細糖搅拌至松发泛白，然后加入可可粉搅拌均匀
2）再加入红色素，萍果醋搅拌均匀
3）慢慢分次加入鸡蛋搅拌均匀
4）拌入过筛的低筋面粉，搅拌均匀即成布朗尼蛋糕糊
5）取出9小匙的布朗尼蛋糕糊， 备用
6）将剩余的布朗尼蛋糕糊，倒入已垫了烘培纸的6寸方形模子里
7）送入预热烤箱里以160度烘烤20分钟
8）将乳酪及細糖以搅拌机打至光滑， 加入鸡蛋和香草精继续搅拌均匀至幼滑
9）将步骤(8)的乳酪餡， 倒入步骤(7)的布朗尼上， 抹平
10）再把步骤(5)的布朗尼蛋糕糊，以小茶匙舀入在铺平的乳酪餡上，以竹签轻轻画出大理石花纹
11）送入170度的烤箱里， 继续烘烤35分钟至熟
12）取出待冷，才切成方块

芝士布兰尼 Cheese Brownie

明明不久前才吃了乳酪蛋糕，可感觉上总好像对之想念尤深。

想弄个我喜欢的芝士布兰尼食谱，却看见厨苑食谱有个很出名的推荐。

Bake with Yen ，一个从小就陪妈妈看的电视厨房节目。

当下就想试试。

下午茶吃了两片，真的很能满足味蕾。

尤其是芝士的那层，浓郁又绵密。

配上恰恰好，不是很浓郁的巧克力蛋糕底。

绝对不会腻！

可是我个人不鼓励如食谱里，把这道甜点放进冰箱，因为会偏硬。

还是喜欢在toaster烤一烤，热吃才过瘾。

食谱参考：厨苑食谱
（6寸方形烤盘）

材料：

120克奶油
150克半甜巧克力
2汤匙糖浆 （我用30g 砂糖代替）
2粒大鸡蛋
1茶匙香精
60克蛋糕粉 (我用自发面粉）
1/2茶匙发粉 （我省略）

乳酪层材料：
250克奶油乳酪
100克細糖 （我减至60g）
1粒鸡蛋

做法：
1. 将巧克力切成小块， 加入奶油以小火隔水煮至融化， 冷却备用。
2. 将鸡蛋以搅拌机搅到至乳白松发， 加入糖浆和步骤（1）的巧克粒酱。
3. 拌入过筛的粉类，搅拌均匀即成布朗尼蛋糕糊。
4. 取出9小匙的布朗尼蛋糕糊， 备用。 将剩余的布朗尼蛋糕糊倒入6寸方形模子里。 （底部涂上奶油或衬纸 ）
5. 送入预热烤箱里以170度烘烤30分钟。
6. 这时， 将乳酪及細糖以搅拌机打至光滑， 加入鸡蛋继续搅拌均匀至幼滑。
7. 将步骤（6）的乳酪餡， 倒入步骤(5)的布朗尼上， 抹平。
8. 再将剩余的巧克力糊以小茶匙舀入在铺平的乳酪餡 （每排3 小匙，共成3行）， 每一茶匙相隔一些距离，再以竹签轻轻的来回画出大理石花纹。
9. 送入170度的烤箱里， 继续烘烤30分钟至熟或以竹签插入， 拉出来的竹签只有少许的潮湿带有一些蛋糕屑。）
10. 取出待冷， 才切成方块。 

Brownie 布朗尼

酷热的天气，又烧又烫的太阳。

炎热的温度，让人热得头昏脑涨。

只想躲在冷气房内，不敢出门。

制水的措施让人为了储水而忙。

大大小小的面盆水桶堵满了屋子。

想要烘焙也得看制水表的脸色。

选了一个手拌式的简单食谱，

配上雪糕，让人心里凉快了不少。

食谱：薛妃娟 《美味糕点新主张》

材料：
无盐奶油 100g
苦甜巧克力 120g
全蛋110g
蛋黄40g
砂糖 80g
低筋面粉45g
无糖可可粉10g
碎核桃120g

做法：
1.奶油及巧克力隔水加热至融化。
2.全蛋，蛋黄及砂糖搅拌。
3.将2加入1，筛入粉类，拌均匀。
4.加入预先烤过的碎核桃拌匀。
5.倒入20X20cm铺纸的烤盘，抹平。
6.烘烤160C，20分钟。出炉后撕开边纸放凉。

乳酪布兰尼 Cheese Brownie

前几天在一间cafe点了一片cheesecake。

吃第一口，难以下咽，吐了出来。

本想叫来侍应生complain几句，想想还是算了。

告诉自己没有下次就对了。

一片被咬了一口的cheesecake就这样被丢弃在碟子上。

粉红对cheesecake就是很挑剔，贵一点，只要好吃，还是值得。

一向用惯P牌的creamcheese由于缺货，烘焙店老板娘想我推荐A牌。

试了，倒也觉得不错。

 一个曾经做过的食谱，不过这次却对布兰尼有些不满意。

还好cheese那层还是过关了。

平凡中の幸福~布朗尼

这是一个很平凡的布朗尼
虽然它没有很浓郁的巧克力口味
却也很湿润好吃
尤其配上满满的杏仁碎粒
很香很搭很匹配

这平凡
就好像一对老夫妻
纵然不是最好最优秀的
却彼此依赖着对方
一路走来互相补助
平凡但幸福的精彩

食谱：《孟老师的下午茶》

材料
无盐奶油150g， 细砂糖100g，无糖可可粉20g，苦甜巧克力150g（隔热水融化成巧克力液）， 全蛋3个，牛奶30g，低筋面粉150g， 泡打粉1/2t， 小苏打粉1/4t，碎核桃60g （我用杏仁碎）

做法：
1.无盐奶油及细砂糖隔热水加热至奶油融化，加入可可粉及苦甜巧克力液，用打蛋器搅拌均匀。
2. 降温后，分三次加入全蛋，用打蛋器搅拌均匀。
3.倒入1/3的三种混合粉料，加入牛奶一起搅拌，最后将剩余的粉料全部拌入，用打蛋器以不规则方式轻轻搅拌。
4.面糊倒入20公分X20公分的方型烤模，洒上杏仁碎（尽量洒多，洒满）。180C烘烤20分钟。

when Cream Cheese falling in love with Brownie “芝士布兰妮”

I would like to compare my previous bakes of Cream Cheese Brownie & Marble Cheese Brownie to this recipe.

From the previous bakes, the texture is more on cake so no need to keep in the fridge. More on chociolate taste with mild cheese favour.

When Cream Cheese falling in love with Brownie, this is a chilled cheese cake "lying on" the brownie. Need to be refrigerated. Rich cheese taste, a real cheese cake!

Recipe from Pynn :芝士布朗尼
Brownie:

100g Dark Chocolate

100g butter

50g sugar

2 eggs

20ml milk

90g super fine flour

10g cocoa powder

1/4 tsp baking powder

Cheese:

250g Cream Cheese

40g sugar

1 egg

150g Whipping Cream (original recipe require dairy, but i used non-dairy)

10g corn flour

Chocolate drizzing:

Spare two spoonful of cheese batter mix with some cocoa powder (I add in some non-dairy whipping cream as well)

Methods:

1. Double boil the cooking chocolate until melt.

2. Beat butter and sugar until creamy and pale.

3. Add in the beated eggs (Drizzle bits by bits and mix well, continue)

4.Add in milk and mix well.

5. Add in the melted chocolate batter, stir well.

6. Add in the sifted flour, baking powder, and cocoa powder. Stir until well mix.

7. Pour the brownie batter into a 7" round pan.

8. Whisk cream cheese with sugar until well mix. Add in eggs.

9. Add in whipping cream, stir well.

10. Add in the corn flour, stir well.

11. Pour the cheese batter on top of the brownie batter.

12. Decorate with the chocolate drizzing as disire.

13. Steam Bake 160C for 1hour. Leave cool and keep in the fridge for overnight.

Brownie with Cheese

Yes, I know i have just posted the same recipe recently. And, i repeated again and again. But, i really can't bear to turn down my husband's request/craving for this rich chocolatey brownie. He even volunteer to help me to buy the cream cheese, and later he asked, "Can i have it tonight?" Oh! how can i be so cruel to disappoint him, rite?

This time, i halve the recipe and use a loaf tin for a smaller portion. They are all gone within half a day! The reason i post it here again.... just because i took the picture in different angle from last bake.... just lwanna share... :)

Brownie with Swirl Cheese

Aunty is coming from KL with her little daughter, Jasmine. I know for sure, Jasmine will play with my eldest daughter, Megan. They are closed as relative and as friend since they are at the same age. I intend to bake something for her and my Aunty.

I still have the last block of cream cheese left in the fridge, so i decided to re-follow one of my favorite recipe. The cocoa taste so...so rich that everyone love it! My husband even request me to bake another one on the following day, as he love cocoa a lot!

Please refer to my previous baked at Cream Cheese Brownie. You might be wondering why i named the same recipe differently, huh?? I wanted to try the marble effect, which i think i need practise. I pour 1/3 of the brownie batter into baking tray, following by cream cheese batter. Then, drop the balance of the brownie batter on top. Use plastic knife to draw swirl.

Cream Cheese Brownie

I love this brownie, soft and moist, but not hard. It's also rich but not greasy. The cheese filling is warm, and it tastes different from frige-cool cheese cake.

Do not overbaked, to avoid the brownie to become hard. Right timing is just perfect for soft and moist texture!

Try this recipe and enjoy your baking...

Brownie Ingredients:

180 gm. Butter - melted

180 gm. brown sugar

3 eggs

1 tsp. vanilla essence

120 gm. self-raising flour

70 gm. cocoa powder

Cheese filling:

250 gm. cream cheese

45 gm. butter

60gm. icing sugar

1 egg

Some chocolate chips to sprinkle on top

Method:

(1) Mix melted butter and brown sugar until dissolved. Beat again until creamy like caramel.

(2) Add in eggs, one at at ime, mixing well after each addition. Stir in vanilla essence.

(3) Gently fold in flour and cocoa powder and stir till smooth.

(4) For cheese filling: beat cream cheese, butter and icing sugar until well combined. Add in egg, beating well.

(5) Pour half of brownie batter into loaf pan, then pour in cheese filling. Then pour the balance brownie batter on top of cheese filling. Sprinkle top with chocolate chips.

(6) Bake in preheated oven 160C for 35 min.s or until cooked.

Marble Cheese Brownie

Very rich chocolaty brownie with mild cheesy flavour!!! What a wonderful combination.

This recipe really fulfils my chocoholic craving, by using Van Houten cocoa powder.... and my most favorite Philadelphia cream cheese!!!

IRRESISTIBLE :)

Recipe from small small baker

Ingredients

Brownie layer:

185g lightly salted butter

65g cocoa powder

3 eggs

160g caster sugar

60g self-raising flour

1 tsp vanilla extract

Cream cheese layer:

250g cream cheese90g

60g caster sugar

2 egg

45g self-raising flour

1 tsp vanilla extract

Method

1. Gently melt the butter in a small, heavy-based saucepan, then stir in the cocoa until blended and set aside.

2. Beat the eggs until light and fluffy. Gradually add the sugar and stir in the chocolate mixture. Sift the flour and fold into the mixture. Add in the vanilla extract.

3. Whisk together the cream cheese, sugar and egg. Sift self-raising flour over this mixture and fold in. Add in the vanilla extract.

4. Pour 3/4 of the brownie mixture into the base-lined tin and spread the cream cheese mixture over it. Drop spoonfuls of the remaining brownie mixture on top, making swirls in it with a skewer for a marbled effect. Bake at 160C for 40 minutes, or until the top is springy to the touch.

5. Cool the baked cake in the tin. Turn it out and cut into squares.