It hasn’t been a particularly good week at work. But there really isn’t any point grumbling, so what do I do? Bakelah! Now, when you are morose, it won’t do to just bake any cake. A butter cake is always a reliable cake but in times of trouble (dramatic, aren’t I) you just gotta go the extra mile and bake something truly decadent.
Cheesecake Brownie. Now that sounded pretty sinful and just what I needed. Chocolate on its own is marvelous; as is cream cheese. When you cream them, whip them and then combine them …. that’s when some real magic happens.
There are several versions of this treat and rest assured I am going to try at least two of them: David Lebowitz’s one being one. Today though I opted for another which I bookmarked from joyofbaking.com, courtesy of Stephanie Jaworski.
Recipes are but guidelines and so I had to make some adjustments here and there — different ovens kinda work differently and my brownie took a little longer to cook, I used semi sweet dark chocolate instead of unsweetened choc, etc .
Did the brownie uplift my spirits. It sure did. The tangy rich cream cheese matched the richness of the dark chocolate to perfection. Rich and buttery, it was an almost fudge (the brownie was dense as it had no rising agent: no baking soda or powder), almost cake, almost heaven chilled concoction.
115 gms unsalted butter, cut into pcs
110 gms semi sweet chocolate, broken
250 gms castor sugar
1 tsp vanilla extract
70 gms all purpose flour
1/4 tsp salt
225 gms cream cheese, at room temperature