Monday, June 03, 2013

Cream Cheese Brownies Reloaded

First day in my new office. Well, that's the thing if you switch teams within the firm. Of course, my new colleagues already knew about my passion for baking. So I thought about what to bring along today in order to live up to the expectations. Cream cheese brownies! After all, they are my secret weapon and the answer to everything. Still, I always like to try and come up with new variations... remember these or these?! This time, I added some nectarine slices and spices. Here it comes, another version of my beloved cream cheese brownies which just did the trick.

(adapted from: Myriam Zumbühl - Kochen mit Myriam)

125g dark chocolate
125g butter
2 eggs
200g sugar
1 teaspoon vanilla extract or one sachet of vanilla sugar
75g flour
1 pinch of salt

200g cream cheese (e.g. Philadelphia)
1 egg yolk
1 sachet vanilla sugar
a large pinch of ground cinnamon
a pinch of ground ginger

1-2 nectarines, cut into thin slices

Preheat the oven to 220°C. Line a brownie tin (18x23cm) with parchment paper.

In a bowl, mix cream cheese, egg yolk, vanilla sugar, cinnamon and ground ginger.

Over low heat, melt butter and chocolate in a little pan and let cool a bit. Beat sugar and the eggs until pale and fluffy. Add vanilla sugar. Add the molten chocolate and mix well. Sieve in flour and salt and mix. Once the batter is smooth, pour into your prepared brownie tin.

Scatter cream cheese batter onto that with a spoon. With a fork, spread the batter a little and create swirls so that you get a marble effect. Spread the nectarine slices onto the batter.

Put into the oven and bake for about 20 - 25 minutes until the top is crispy and shiny but the inside is still moist. Let cool and then, cut into slices.

I doubled the recipe above.

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