MEK Cream Cheese Brownies

These are the best brownies I have ever eaten. My take on the baked desserts is that they should not be extremely rich in fat and sugar so that we can enjoy them more frequently. And that is how I have been structuring my recipes for the past twenty years.
These cream cheese brownies are just one of those recipes that are moist, delightful, and at the same time not wreaking out with excessive fat and sugar.
Tips: How the cream cheese batter consistency should be? That can be seen in the detailed video posted on YouTube. It also depends on the egg size you are using. Try to keep your cream cheese batter as thick as possible so you can swirl it more easily with the brownie batter.

MEK Cream Cheese Brownies (The best cake brownies)

For the Cream Cheese Batter:
6 Oz. Cream cheese(room temperature)
3 tbsp. Sugar
1 very small-sized egg or ½ of one large egg
Few drops of lemon juice
½ tsp vanilla extract- optional
2 tbsp. All-purpose-flour

For the Brownie Batter:
12 tbsp. Butter
4 Oz. semi-sweet chocolate bar- Chopped
1 tsp of instant coffee granules

3 eggs at room temperature
⅔ cup sugar
1 tsp vanilla extract

¾ cup all-purpose-flour
¼ tsp plus ⅛ tsp baking powder
¼ tsp salt
3 tbsp. Cocoa powder

½ cup chopped walnuts
⅓ cup chocolate chips for sprinkling over the top

Mix the softened cream cheese and sugar. Add a few drops of lemon juice and vanilla to it. Now add one small-sized egg to it and whisk it well. Sift the flour over this mixture and fold with a spatula. Keep it in the refrigerator till you prepare the brownie batter.

Combine butter, chopped chocolate, and coffee granules in a heat-proof bowl. Place that bowl in a pot of gently simmering water and let it melt. Make sure the bowl with the chocolate does not touch the simmering water. After the chocolate and butter have melted, set it aside and let it cool for a while.

Crack three eggs in another clean bowl and add sugar to it. Start whisking till it changes color and becomes frothy. Now pour the prepared chocolate mixture in it and whisk it well. Now remove the whisk and switch to a spatula for further mixing.

Combine flour, baking powder, salt, and cocoa powder in a sifter. Start sifting the dry mixture over this batter. Sift in three additions and fold gently after each addition. Do not over-mix it. Now reserve one cup of this batter and put it aside. Add chopped walnuts to the rest of the batter and fold it with love.

Heat oven to 350 F.
Take an 8-inch or 9-inch square pan and grease it well. Spread parchment paper on the bottom. Now pour the brownie batter into the prepared pan and spread it well. Now start dalloping the cream cheese batter over the brownie batter. Then dollop the reserved brownie batter in between the cream cheese batter as shown in the video.

Now take a butter knife or a chopstick and stick it in the batter halfway through. Start swirling the white and brown batters around. Make sure not to go more than halfway down. Just swirl the two batters around roughly. Don't over-mix it otherwise, we won't get the white marbled effect.

Bake in the preheated oven for 25 minutes. Take out the pan and let it stand in the pan for ten minutes. Then lift the parchment paper and transfer it to a cooling rack. Cool for 30-60 minutes. And then slice. Enjoy it with a scoop of vanilla ice cream and fresh fruits.

Brandenburg Concerto No4-1 BWV1049 - Classical Whimsical by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

Source: http://incompetech.com/music/royalty-...

Artist: http://incompetech.com/