CHEESECAKE BROWNIES

Entah sudah berapa lama gak posting... padahal resep masakan yang mau di posting uda numpuk... tapi ada aja alasan untuk gak posting... malas lah, hasil jepretan kurang memuaskan, sambungan internet lagi lalod... dll... dll...

But now kayaknya kangen juga jari-jari ini untuk mengetik... walaupun browniesnya uda lama lenyap di makan monster-monster penggila coklat n penggila keju tapi gak ada salahnya kan untuk memosting resep ini bukan pada waktu pembuatannya...

Seperti biasa kalo lagi gak ada kerjaan (padahal kerjaan lagi ngantri... hehehe) suka banget blog walking ke blognya para ibu-ibu n bapak-bapak yang pinter masak... salah satunya ke blog mbak Hesti... (hhhmmm... i love her blog... jadi salah satu blog andalanku :). Waktu lihat postingan cheesecake brownies langsung dech kepikiran mulu untuk bikin... dan segeralah meluncur ke resep aslihnya.
Walaupun englishku hanya pas-pasan tapi dengan semangat juang 45 berusaha untuk coba mengerti apa yang di tuliskan hehehehe... dan akhirnya berhasil... berhasil... berhasil...!!!

Cheesecake browniesnya David Lebovits ini bener-bener yumiii... teksturnya bener-bener moist membuat lidah ini benar-benar ketagihan dengan rasanya... sampe-sampe potongan terakhir menjadi rebutan antara aku dan Daddy... HIGH RECOMENDED pokoknya...

Resepnya aku copas langsung dari situsnya David Lebovits


Cheesecake Brownies

One 9-inch (23cm) or 8-inch (20cm) square pan

Adapted from Ready for Dessert (Ten Speed)

For those of you who like higher brownies, use an 8-inch pan.

6 tablespoons (85g) unsalted butter, cut into pieces
4 ounces (115g) bittersweet or semisweet chocolate, chopped
2/3 cup (130g) sugar
2 large eggs, at room temperature
1/2 cup (70g) flour
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) sugar
1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) or 8-inch (20cm) 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 to 40 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.