Brownies Cream Cheese by @videokuemanis

1h25

8 servings

🥚

200 g + 2

Eggs

🍬

350 g

Icing sugar

🍦

7.5 ml

Vanilla

🍫

150 g

Dark chocolate

🧈

90 g

Margarine

🌾

130 g + 1 tbsp

Wheat flour

🍫

35 g

Cocoa powder

🧂

1.5 g

Salt

🧀

250 g

Cream cheese

🥚

34 g

Egg yolks

🥛

200 ml

Liquid whipped cream

  1. Preheat

    Preheat the oven to 200°C (392°F) with top and bottom heat.

  2. Melt
    • dark chocolate
    • margarine

    Melt the dark chocolate and margarine together over simmering water.

  3. Cool
    • dark chocolate
    • margarine

    Let the melted chocolate mixture cool until it is no longer hot.

  4. Whisk
    • egg
    • icing sugar

    Whisk 2 eggs with 150 g icing sugar until the sugar is dissolved.

  5. Whisk
    • dark chocolate
    • margarine
    • egg

    Whisk the cooled chocolate mixture into the egg mixture until smooth.

  6. Fold
    • all-purpose flour
    • cocoa powder
    • salt

    Fold in 100 g all-purpose flour, cocoa powder, salt, and 1/2 teaspoon vanilla extract.

  7. Pour

    Pour the brownie batter into the 16 cm round cake pan.

  8. Blend
    • cream cheese

    Blend the cream cheese until smooth using the food chopper.

  9. Add
    • egg
    • egg yolk
    • icing sugar

    Add 2 eggs, 2 egg yolks, 100 g icing sugar, whipping cream, 1 tablespoon flour, and 1/2 teaspoon vanilla extract.

  10. Blend
    • cream cheese
    • egg
    • egg yolk

    Blend the cream cheese mixture until completely smooth.

  11. Pour
    • cream cheese

    Pour the cream cheese batter slowly over the brownie batter.

  12. Bake

    Bake at 200°C (392°F) with top and bottom heat for 35 minutes.

  13. Heat

    Increase the oven to 210°C (410°F) using top heat only.

  14. Bake

    Bake for 20 more minutes, until the top is deeply browned or burnt.

  15. Cool

    Cool the cake, then refrigerate it overnight before slicing.

Brownies Cream Cheese by @videokuemanis

1h25

8 servings

🥚

200 g + 2

Eggs

🍬

350 g

Icing sugar

🍦

7.5 ml

Vanilla

🍫

150 g

Dark chocolate

🧈

90 g

Margarine

🌾

130 g + 1 tbsp

Wheat flour

🍫

35 g

Cocoa powder

🧂

1.5 g

Salt

🧀

250 g

Cream cheese

🥚

34 g

Egg yolks

🥛

200 ml

Liquid whipped cream

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C (392°F) with top and bottom heat.

  2. Step 2/15

    Melt the dark chocolate and margarine together over simmering water.

    🍫dark chocolate
    🧈margarine
    🥣heatproof bowl
    🍲saucepan
    🥄spatula

  3. Step 3/15

    Let the melted chocolate mixture cool until it is no longer hot.

    🍫dark chocolate
    🧈margarine
    🥣heatproof bowl

  4. Step 4/15

    Whisk 2 eggs with 150 g icing sugar until the sugar is dissolved.

    🥚egg
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/15

    Whisk the cooled chocolate mixture into the egg mixture until smooth.

    🍫dark chocolate
    🧈margarine
    🥚egg
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  6. Step 6/15

    Fold in 100 g all-purpose flour, cocoa powder, salt, and 1/2 teaspoon vanilla extract.

    🌾all-purpose flour
    🍫cocoa powder
    🧂salt
    🍦vanilla extract
    🥣mixing bowl
    🥄spatula
    🥄measuring spoons

  7. Step 7/15

    Pour the brownie batter into the 16 cm round cake pan.

    🍰16 cm round cake pan
    🥄spatula

  8. Step 8/15

    Blend the cream cheese until smooth using the food chopper.

    🧀cream cheese

  9. Step 9/15

    Add 2 eggs, 2 egg yolks, 100 g icing sugar, whipping cream, 1 tablespoon flour, and 1/2 teaspoon vanilla extract.

    🥚egg
    🥚egg yolk
    🍬icing sugar
    🥛whipping cream
    🌾all-purpose flour
    🍦vanilla extract
    🥄measuring spoons

  10. Step 10/15

    Blend the cream cheese mixture until completely smooth.

    🧀cream cheese
    🥚egg
    🥚egg yolk
    🍬icing sugar
    🥛whipping cream
    🌾all-purpose flour
    🍦vanilla extract

  11. Step 11/15

    Pour the cream cheese batter slowly over the brownie batter.

    🧀cream cheese
    🍰16 cm round cake pan
    🥄spatula

  12. Step 12/15

    Bake at 200°C (392°F) with top and bottom heat for 35 minutes.

    🍰16 cm round cake pan

  13. Step 13/15

    Increase the oven to 210°C (410°F) using top heat only.

  14. Step 14/15

    Bake for 20 more minutes, until the top is deeply browned or burnt.

    🍰16 cm round cake pan

  15. Step 15/15

    Cool the cake, then refrigerate it overnight before slicing.

    🔪knife

Composition

Ingredients

Types

Eggs, Chocolate, Fats, Seasonings, Dairy

Ingredients

Eggs, Icing sugar, Vanilla, Dark chocolate, Margarine, Wheat flour, Cocoa powder, Salt, Cream cheese, Egg yolks, Liquid whipped cream

Notes

Eggs (for the brownie batter, whole eggs, for the cheesecake layer), Icing sugar (blended granulated sugar, for the brownie batter), Vanilla (for the brownie batter, for the cheesecake layer), Wheat flour (medium protein flour, for the brownie batter, for the cheesecake layer), Salt (for the brownie batter), Cream cheese (at room temperature), Egg yolks (for the cheesecake layer), Liquid whipped cream (Anchor brand, for the cheesecake layer)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

330 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 31g, Fat: 22g, Fiber: 2g, Sugars: 25g

Nutritional Information

Minerals

Calcium: 76mg, Iron: 1.5mg, Sodium: 135mg

Vitamins

Vitamin A: 170mcg, Vitamin D: 0.7mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

55 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

mixing bowl, whisk, spatula, 16 cm round cake pan, heatproof bowl, saucepan, measuring spoons, knife

Appliances

Oven, Food processor, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Tea Time, Dessert

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Fudgy, Creamy, Dense, Silky

Flavors

Chocolatey, Sweet, Tangy, Rich, Caramelized

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Cool completely before refrigerating), fridge : 4 days (Store in an airtight container,Keep at or below 4°C,Serve chilled), freezer : 60 days (Wrap individual slices tightly,Thaw overnight in the refrigerator)