Happy Valentine’s everyone !!!! I’m so sorry I post this so late it’s not .. Valentine’s anymore 😛 What happened was: I went to bed at 7.30am n I just woke up, at 6.30 pm :”> Before sleeping I had not been sleeping for like > 30 hrs 😀 haha So basically today I went to bed before sunrise n got up after sunset – Today I had no sun, at all 😀
Actually I do not do anything to celebrate this V-Day, it’s not some day meaningful to me, yet. But I do treat myself a cup a hot chocolate with the “chau-colat” from Belgium 😀 It’s lovely piece of chocolate covering a thin wooden stick which we put directly into the hot milk and stir until all the chocolate is melted. Pretty interesting huh? 😛
So u see, as I don’t do anything special today (except for sleeping not seeing the sun, which is abnormal, not “special” lol), I’ve decided to save my Creamcheese Brownie to post today, just to bring a hint of chocolate for the V-Day ❤ 😛
I just said “a hint”, but this brownie is pretty intense, in deed, with lots of chocolate, dark chocolate, which turned the brownie a real dark, dense , and “evil” one. Such an indulgent 8-> uhm yummy ❤
I got this recipe from David Lebovitz, who in my opinion, is the God of Chocolate 😀 haha Seriously, I see him as THE ChOcOlatISTA !!!
So, lady n gentleman, here come the recipe of Cream cheese Brownie by David Lebovitz !!!
Unsalted butter – 6 tbs (85gr) – cut into pieces
Bittersweet or semisweet chocolate – 115gr – chopped
Sugar – 2/3 cup (130gr)
2 large eggs – room temperature
Flour – 1/2 cup (70gr)
Unsweetened cocoa powder – 1 tbs
Salt – 1/8 ts
Vanilla extract – 1 ts
Chocolate chips – 1/2 cup (80gr)
Cream cheese – 8 ounces (200gr) – at room temperature
1 large egg yolk
Sugar – 5 tbs (75gr)
Vanilla extract – 1/8 ts
1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
2. Preheat oven to 350 degrees (180C).
3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.
4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.
6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.