Ode to Nigella 26 – Cream Cheese Brownies

So today I was going to make Nigella’s White Chocolate and Macadamia Brownies but I didn’t have quite enough white chocolate so I was thinking I was hilarious by adding a touch of milk chocolate and calling them dirty blondes. So much so I burnt the chocolate when trying to melt it. So I had to ditch that lot and start again and considering I now had no white chocolate it was the Cream Cheese Brownies instead. And that was certainly not a bad thing.

Cream Cheese Brownies
Nigella Lawson, How To Be A Domestic Goddess

  • 125g dark chocolate
  • 125g butter
  • 2 large eggs
  • 200g caster sugar
  • 1tsp vanilla
  • 75g plain flour
  • pinch of salt
  • 200g cold Philadelphia
  1. Preheat oven to 180C and grease and line a 23cm square cake tin
  2. Melt the butter and chocolate together and cool slightly
  3. Beat the eggs and caster sugar together and then add the chocolate mixture
  4. Fold in the flour
  5. Spoon half the mix into the tin and spread it to the edges
  6. Cut the Philadelphia cream cheese as thinly as you can and layer them over the batter
  7. Spoon over the remaining mix and ensure all the cream cheese is covered
  8. Bake for 20 minutes or so.
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