Ingredients
Cream Liqueur and Cream Cheese Brownies
Cream Cheese Layer
100 g (3 oz) cream cheese (30% fat…yes indeed)
2 tablespoons softened butter
¼ cup sugar
1 egg
1 tablespoon flour
2 tablespoons cream liqueur
Brownies
180 g (6 oz) dark chocolate chopped
3 tablespoons butter
½ cup sugar
2 eggs
½ cup flour
½ teaspoon baking powder
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup chocolate chips (I like using white chocolate chips but you can use dark as well)
Glaze
100 g (4 oz) powdered sugar
1 tablespoon cream liqueur
Milk to thin out the glaze
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. Prepare the cream cheese layer by whisking together the cream cheese and 2 tablespoons softened butter till well combined (I use a hand whisk). Add the sugar, egg, flour, liqueur and vanilla and mix well till blended. Set aside.
3. For the brownie mixture: In a small saucepan, melt the dark chocolate with the 3 tablespoons of butter while stirring over low heat until smooth. Set aside to cool slightly. In a mixer, beat the eggs and sugar until slightly thickened and add the flour, baking powder and salt, and mix. Add the melted chocolate and vanilla and mix. Stir in chocolate chips.
Cream cheese layer spread on top of the brownie layer
4. Place a sheet of baking paper in a medium-sized baking pan (around 30×24 cm / 12×9 inches) and spray it with non-stick spray. Spread ¾ of the brownie batter in the tray. Then spread the cream cheese mixture carefully onto the brownie batter using a rubber spatula, being careful not to mix the cream cheese into the brownie batter and getting it spread as far to the sides of the pan as possible.
Drizzle remaining brownie batter in lines over the cream cheese mixture
Then drizzle the remaining brownie batter on top of the cream cheese mixture – I try to make parallel lines – and take a knife and run it across the lines to create a marble pattern.
5. Bake for about 30 minutes or until a toothpick comes out clean.
6. Prepare the glaze just before the brownies are baked. Combine the powdered sugar and cream liqueur,
Run a knife through the lines to marble the batter
and add milk just to get it to a runny consistency (about 1-2 tablespoons). When the brownies come out of the oven, while still hot, take a pastry brush and brush the glaze over the brownies. If you don’t have a pastry brush, make sure the glaze is quite runny, pour it over the brownies, and use a rubber spatula or large spoon to spread it around. (I do recommend getting a pastry brush – it’s useful.)
The glaze should be nice and runny
7. Allow to cool for at least 15 minutes and then cut into squares. I get about 24 squares out of this recipe.
Glaze the baked brownie with a pastry brush
