I had 150 grams of cream cheese and 260 grams of ricotta cheese I had to use.
Thus, another mad creation is born. Cheesecake marble brownies. Hey wait…but this is a common recipe on the net. Ah yes, but what is mad is the quantity of ingredients used. 😛
- 300 grams chocolate (I used 150 grams 55% and 150 grams 85%)
- 210 grams unsalted butter, room temperature
- 240 grams sugar
- 250 grams eggs
- 220 grams all-purpose flour
- 1/4 tsp salt
- 3 tbsp Baileys Irish Cream (I used 5 tbsp)
- Lightly grease a 9×9 inch removable bottom pan. Preheat oven to 180 C.
- For the chocolate portion, melt chocolate and butter over a pot of simmering water. Set aside to cool.
- Sift flour with salt into a medium bowl.
- Whisk eggs with sugar until fluffy. Drizzle in cooled chocolate mixture gradually as you beat.
- Add in Baileys Irish Cream and whisk until combined.
- Add in flour and whisk until combined.
- Beat mixture with a hand whisk for 2 minutes until glossy. Moderate arm power required. 😛
- 150 grams cream cheese
- 260 grams ricotta cheese
- 130 grams unsalted butter, room temperature
- 120 grams castor sugar
- 110 grams eggs
- 67 grams all-purpose flour, sifted
- 1 tsp pure vanilla extract
- Mix eggs with vanilla extract.
- In the bowl of a stand mixer, beat cream cheese, ricotta cheese, unsalted butter and sugar until smooth. Turn the mixer speed to low and gradually add in eggs mixture.
- Add in flour and mix until combined.
- Pour half the chocolate mixture into the pan. Pour all the cheesecake mixture on top of the chocolate mixture. Smooth out the mixture to the edges as much as you can. Finally pour the remaining chocolate mixture and smooth out with a small offset spatula. Swirl as per your desire.
- Bake for 30-40 minutes until a knife inserted in the center comes out clean.
- Cool completely and chill before cutting for a cleaner cut.
Very fudgy. Slightly a bit too fudgy for me. However, everyone else loved these and proclaimed them very delicious. I think I am eating chocolate with cheesecake. I suspect I was too happy adding Baileys and should have stuck to 3 tbsp instead. So if you want less fudgy, stick to 3 tbsp. The cheesecake portion is fine. Soft, cheesy and milky, it is just what you expect a cheesecake to be.
A word of caution, the above recipe makes a thick (tall?) brownie. Thick as in 3 inches in height at least. So if unlike me, you have a large capacity oven (lucky you), please use a larger pan. Unless of course you love your brownies thick. 9 inches square pan is the minimum for this recipe.