Friday, June 6, 2014

Brownie Cream Cheese Butter Cake Recipe

Can't decide whether you want a brownie, butter cake or cheese cake? Try this Brownie cream cheese butter cake. A mouthful isn't it but this combination is surprisingly good.

Bite into a slice and the first thing that hits you is the rich, fudgy chocolatey-ness from the brownie. This is followed by a moist, fragrant, sweet butter cake. Lastly, you get a hint of savoury from the cream cheese. If you are fan of sweet-salty, i.e. think of salted caramel, this cake is for you.

This recipe is adapted from Amy's baking diary's Brownie Butter Cheesecake

(makes 7 inch square cake)


280g dark chocolate
100g unsalted butter
50g caster sugar
2 eggs
70g plain flour
110g diced cream cheese

Butter cake
125g unsalted butter
50g caster sugar
2 eggs
125g plain flour
1 tsp baking powder
1 slice draft cheese slice

1. Melt the chocolate and butter using microwave. Mix in sugar and egg. Sieve in flour and stir till no flour remains.

2. Pour batter into lined cake pan. Scatter diced cream cheese and bake in pre-heated oven of 180 degrees for 20 minutes.

3. In the meantime, prepare butter cake. Cream/beat butter and sugar till light and fluffy. Add in egg gradually, mixing well with each addition. Sieve in flour and baking powder and stir till no flour remains.

4. Remove brownie from oven and spread butter cake batter over. Scatter cheese slice bits throughout. Bake for another 20-30 minutes until top is golden brown and toothpick inserted comes out clean

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