Cream Cheese Brownies Recipe by かっぱ橋浅井商店
This recipe is translated from Cookpad Japan. See original: クリームチーズブラウニー Cream Cheese Brownies Cooking Instructions 1 ■ Preparation Line the bottom of a 6-inch square pan with parchment paper. 2 ■ Making the Brownie Batter Chop the chocolate and butter, place them in a bowl, and melt over a double boiler. Once melted, remove from the heat and gently mix with a whisk. 3 Add the sugar and mix with a whisk until no longer gritty, then add the beaten egg and mix. 4 Add the sifted all-purpose flour and mix until no flour remains, then set aside about 1/2 tablespoon for the pattern. 5 Pour the batter into the prepared pan and smooth the surface with a spatula to ensure even thickness. 6 ■ Making the Cheese Batter In a microwave-safe container, lightly heat the cream cheese to soften, then add the sugar and egg and mix. 7 Put the batter into a piping bag fitted with a #3 round tip and pipe it evenly over the surface of [5]. 8 Drizzle the reserved brownie batter with a spoon, and use a skewer to gently draw random lines on the surface to create a marble pattern. 9 Bake in a preheated oven at 340–355°F for about 30 minutes, being careful not to over-brown. Let cool in the pan. 10 Once completely cooled, remove the parchment paper from the bottom and trim about 1/5 inch from each of the four edges. Cut into desired sizes to finish. 11 ※ For a herringbone pattern, in step [8], draw the brownie batter in parallel thin lines, and use a skewer to draw in alternating directions. 12 Reference wrapping for cutting into 9 pieces 13 ※ To prevent the surface from sticking to the bag, cover with cake film before packaging for a neat finish! 14 If you want to make more, use 1.5 times the batter for an 18cm pan, or double the batter for a 21cm pan. 15 ※ If changing the amount of batter, adjust the baking time accordingly. 1 ■ Preparation Line the bottom of a 6-inch square pan with parchment paper. 1 ■ Preparation Line the bottom of a 6-inch square pan with parchment paper. 2 ■ Making the Brownie Batter Chop the chocolate and butter, place them in a bowl, and melt over a double boiler. Once melted, remove from the heat and gently mix with a whisk. 2 ■ Making the Brownie Batter Chop the chocolate and butter, place them in a bowl, and melt over a double boiler. Once melted, remove from the heat and gently mix with a whisk. 3 Add the sugar and mix with a whisk until no longer gritty, then add the beaten egg and mix. 3 Add the sugar and mix with a whisk until no longer gritty, then add the beaten egg and mix. 4 Add the sifted all-purpose flour and mix until no flour remains, then set aside about 1/2 tablespoon for the pattern. 4 Add the sifted all-purpose flour and mix until no flour remains, then set aside about 1/2 tablespoon for the pattern. 5 Pour the batter into the prepared pan and smooth the surface with a spatula to ensure even thickness. 5 Pour the batter into the prepared pan and smooth the surface with a spatula to ensure even thickness. 6 ■ Making the Cheese Batter In a microwave-safe container, lightly heat the cream cheese to soften, then add the sugar and egg and mix. 6 ■ Making the Cheese Batter In a microwave-safe container, lightly heat the cream cheese to soften, then add the sugar and egg and mix. 7 Put the batter into a piping bag fitted with a #3 round tip and pipe it evenly over the surface of [5]. 7 Put the batter into a piping bag fitted with a #3 round tip and pipe it evenly over the surface of [5]. 8 Drizzle the reserved brownie batter with a spoon, and use a skewer to gently draw random lines on the surface to create a marble pattern. 8 Drizzle the reserved brownie batter with a spoon, and use a skewer to gently draw random lines on the surface to create a marble pattern. 9 Bake in a preheated oven at 340–355°F for about 30 minutes, being careful not to over-brown. Let cool in the pan. 9 Bake in a preheated oven at 340–355°F for about 30 minutes, being careful not to over-brown. Let cool in the pan. 10 Once completely cooled, remove the parchment paper from the bottom and trim about 1/5 inch from each of the four edges. Cut into desired sizes to finish. 10 Once completely cooled, remove the parchment paper from the bottom and trim about 1/5 inch from each of the four edges. Cut into desired sizes to finish. 11 ※ For a herringbone pattern, in step [8], draw the brownie batter in parallel thin lines, and use a skewer to draw in alternating directions. 11 ※ For a herringbone pattern, in step [8], draw the brownie batter in parallel thin lines, and use a skewer to draw in alternating directions. 12 Reference wrapping for cutting into 9 pieces 12 Reference wrapping for cutting into 9 pieces 13 ※ To prevent the surface from sticking to the bag, cover with cake film before packaging for a neat finish! 13 ※ To prevent the surface from sticking to the bag, cover with cake film before packaging for a neat finish! 14 If you want to make more, use 1.5 times the batter for an 18cm pan, or double the batter for a 21cm pan. 14 If you want to make more, use 1.5 times the batter for an 18cm pan, or double the batter for a 21cm pan. 15 ※ If changing the amount of batter, adjust the baking time accordingly. 15 ※ If changing the amount of batter, adjust the baking time accordingly. 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