Have a Slice of Cheesecake Brownie
Yeah they do.
Guys. Guys. Guys. Guys? GUYS!!!!
I almost died whilst eating this. Not because of all of the poison it had in it but because of the deliciousness that was this cheesecake brownie. (Recipe to follow.)
Now I’ve dabbled and played with many a brownie recipe over the last year or so but in the end I just went with my instinct and added in my own amount of everything. Many recipes call for unsweetened chocolate but I’ll be buggered if I have any unsweetened chocolate in my house. That’s just gross. Then others don’t even ask for cocoa powder. What is a brownie without cocoa powder? Seriously?!
I tend to only loosely follow baking recipes these days because, really, it’s up to your own personal taste. As long as you have the main ingredients that make up thing you are trying to bake (e.g. flour, eggs, butter/oil) you should be alright.
I would follow a recipe for a cake that was either too dry or waaaay too moist (Yes, you can have a cake that is too moist), and be unhappy with the result. I would bite into a chocolate chip cookie to find that the recipe didn’t call for enough chocolate chips and I’ll be damned if I am to eat a chocolateless chip cookie. Some recipes call for a drop of vanilla or a pinch of cinnamon but there you find me pouring the entire bottle of vanilla and “accidently” dropping in the cinnamon. Who needs other flavours anyway?
I think you get what I’m talking about.
When it comes to cooking or baking, go with your own tastes. Don’t add raisins or nuts to something if you don’t like them. You will never see me adding walnuts to cakes or brownies or even, heaven forbid, sandwiches *shudders*. To me, cakes should be soft and without crunch. Cookies should have a bite to them and not be soft. After all, a cakes is defined as a baked good that goes hard when stale and a cookie is a baked good that goes soft when stale. (Thanks QI for that quite interesting piece of information.)
Oats have a whole different category of their own. Everyone makes them differently. Some enjoy their oatmeal with bananas and eggs, some with copious and very necessary amounts of nut butter. Many like their oats soupy while others prefer them dry or “tough”. Some prefer theirs from the fridge after allowing them to soak in whatever milk or mish mash you prefer or even, if you’re that way inclined, you prefer them away from you at all times. That’s fair enough.
This is how I prefer my brownies:
[Please excuse my switching between different measuring systems.]
Katy’s Cheesecake Brownies
For the brownie batter:
- 85 grams butter (I think that’s about 3/4 of a stick)
- 120 grams sweetened dark chocolate (I just use dark chocolate chips)
- 2/3 cup of sugar
- 2 large eggs
- 1-1/2 tsp vanilla extract
- 1/4 cup of cocoa powder
- 1/2 cup of all-purpose flour
For the cheesecake batter:
- 230 grams of full fat cream cheese
- 1/3 cup + 1 Tbsp sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Unless you plan on just eating the batter, pre-heat your damn over to 180°C or 350°F and butter or line a brownie pan so that the buggers don’t stick.