Kiam Hu Kut Th’ng (Salted Fish Bones Soup)November 21, 2007
Christmas Shoulder Pork RoastJanuary 2, 2008
I happened to have accidentally combine 2 veryÂ lovely ingredients together the other day while whipping up a batch of delicious chocolate brownies for the kids during the school holidays. What I came up with was a mixture of chocolate brownies with a marbling of cream cheese on the top.
It came out marvelous and I have made it twice since. For those of you planning for a Christmas dinner dessert, I highly recommend this. It is an easy dessert option that will hardly fail to impress your guests.
Note : the brownies are a littleÂ gooey in the centre and that doesn’t mean it is under baked. It is just perfect.
Please also note that the baking time will vary depending on the size of your baking tin. TheÂ shallower the batter the shorter the baking time.
For those using the healsio, preheat at Superbake 1 at 180 degree celsius for 50 minutes.
Chocolate Brownies Batter
250 gm butter
200 gm chocolate bar (preferably 70% pure cocoa)
100 gm dried sultanas or raisins or cranberries
150 gm chopped walnuts
80 gm cocoa powder (sifted)
65 gm plain flour (sifted)
1 tsp baking powder
150 gm caster sugar
4 large eggs (lightly beaten)
- Preheat oven at 180Â degress celsius.
- Line a 30 cm rectangular baking tin with greaseproof paper.
- Melt chocolate and butter over a bowl of hot water. Mix until smooth.
- In a separate bowl, mix cocoa powder, plain flour, baking powder and sugar together. Gradually add into the chocolate and butter mixture. Add in eggs slowly until the texture achieves a silky consistency.
- Stir in nuts and raisins.
- Pour batter into the prepared baking tin and set aside while you whip together the cream cheese batter.
Cream Cheese Batter
250 gm softened cream cheese (Tatura)
100 gm caster sugar
1 large egg yolk
- Whisk together cream cheese batter in a bowl until smooth.
- Dollop over the chocolate brownie batter and swirl the cream cheese batter with a butter knife.
- Bake in the oven for approximately 45 minutes to 1 hour.
- Take out and cool for 15 minutes before cutting them out into little squares.
- Serve warm with a dollop of vanilla ice cream.