Cream Cheese Brownies with Whisky
for the brownie batter;
190 g flour
40 g cocoa powder
1 teaspoon baking powder
1 teaspoon salt
170 g butter, melted
200 g sugar
170 g chocolate, melted
1 tablespoon whisky
+ caramel for the topping if desired
Preheat the oven to 180C (350F), and prepare a 7″ x 11″ pan by greasing it and lining the bottom with parchment. Whisk together the flour, cocoa powder, baking powder, and salt, and set aside.
In the bowl of an electric mixer, combine the butter and sugar on low speed. Add the eggs one at a time, and beat on medium-low speed until well incorporated, scraping down the sides as required. Pour in the melted chocolate, and continue beating until well incorporated.
Reduce the speed to low, and add the dry ingredients in two batches. Spread the batter into the prepared pan, and set aside while you prepare the cream cheese mixture.
In a small bowl, whisk the cream cheese until smooth, and then incorporate the whisky and sugar.
Dollop the cream cheese mixture on top of the brownie batter, and swirl through with a knife (just so that it looks marbled). Bake for ~35 minutes, until the center is set and the edges slightly pull away from the pan.
Once cooled, cut into squares, and drizzle with caramel if desired.
© Half-Baked by Liz
*See related blog post here.