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| Mini cuppie version |
These mouthwatering darlings can be made in either a small cuppie form or a normal 9” brownie. Either way, the taste is just great.
I tried this recipe around a year ago when suddenly a craving of cream cheese and choc hit me. Then made it again recently for a birthday. Unfortunately I don’t remember where I got it. I will paste the recipe below, please leave a comment if you know where this recipe is from and I will give credits to the recipe creator.
Of course the 1st step is as always to heat your oven. For me, I use 150C.
Part I
1 ¼ cup plain flour
¾ tsp baking powder
½ tsp salt
- sieve these together and set aside
Part II
½ cup butter
4 oz cooking chocolate
4 oz dark chocolate
- melt these in a double-boiler
- remove from heat and leave for around 15 – 20 minutes to cool slightly
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| Full 9" with honey-choc ganache |
Part III
1 ¼ cup sugar
4 eggs
1 tsp vanilla
- stir these into the melted chocolate mixture
- keep stirring while adding the egg to prevent the egg from cooking in the heat of the chocolate mixture
- add the flour mixture bit-by-bit and use just enough to incorporate mixture (usually it uses up all the flour)
Part IV
¼ cup sugar
1 egg
2 tsp vanilla
8 oz cream cheese
- beat in a separate bowl until smooth
- Layer the brownie mixture and the cheese mixture in the pan
- Swirl the layers and bake. The 9” pan will take around 30 minutes to bake
