Cream Cheese Brownies

Sebenernya pas nulis ini, browniesnya dah habis heheh... Perpaduan cheese sama coklat, kontras tapi pas.. Buat yang suka fudgy browny, coba deh resep ini gak bakalan nyesel.

Resepnya aku ambil dari mbak yu Martha.

Klo pas pengen baking terus ketemu resep yang pakek ounces, pounds rada bt deh aku. Maklum aku orang metric :) while .. ukuran cup buat tepung en gula make baking get easier. . tapi pounds en ounces (imperial) oh no.. Biasanya sebelom baking aku bikin coret-coretan dulu buat konversi. Kali aza ada yang senasib ma aku jadi aku ikutin coretanku konversi ke metric, ukuran cup juga dah aku convert ke gram.

Sekalian biar gak puyeng baca resepnya, aku bagi adonan bahan jadi dua macam, adonan coklat en adonan cream cheese.

Cream Cheese Brownies

Adonan coklat:
110 gr unsalted butter
225 gr Dark cooking Coklat ( aku, sebagian pakek bittersweet chocolate 70%)
1/2 sdt baking powder
1/2 sdt garam
110 gr tepung
30 gr unsweetened cocoa powder
1 cup (225 gr) gula (resep asli pakek 1 1/4)
3 butir telur

Adonan cream cheese:
113 gr cream cheese (suhu ruangan)
30 gr butter
1/4 cup (55 gr) gula
1 butir telur
2 sdm tepung


Panaskan oven 180 derajat celcius, olesin dg butter, lapisin dengan baking paper dengan dua sisi melebihi tinggi loyang, maksute biar gampang ngangkatnya klo dah mateng.

Adonan coklat:
Campur tepung, cocoa, baking powder, garam dalam satu mangkuk.

Di mangkuk laen, tim butter dan coklat, sampai leleh, 2 sampe 3 menit.
Angkat dari panci tambahkan 1 1/4 cup gula (aku pakek 1 cup) sampai tercampur. Setelah agak agak dingin tambahkan telur, aduk sampe menyatu, tambahkan tepung aduk rata, jangan sampe overmix.

Adonan cream cheese:
Kocok cream cheese (suhu ruangan ya..) dengan butter, campurkan gula, telur kemudian tepung.

Tuang adonan coklat dan cream cheese bergantian, buat putaran dengan pisau sampe terbentuk marmer.

Panggang 50-60 menit. Setelah matang, dinginkan... baru dipotong... dan dinikmatin heheh...

----------------------------

Cream Cheese Brownies

source : Martha Stewart

Ingredients

Makes 16

• 10 tablespoons unsalted butter, cut into pieces, plus more for pan
• 1 cup plus two tablespoons all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet or bittersweet chocolate, chopped
• 4 ounces room-temperature bar cream cheese
• 1 1/2 cups sugar
• 4 large eggs

Directions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add 1 cup all-purpose flour; mix just until moistened (do not overmix).

Prepare cream-cheese mixture: Whisk bar cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

Transfer batter to prepared pan; smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.