Cheesecake Brownie
Thursday, September 22, 2011
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To be inspired to the surroundings is actually making our creativity has more versatile and its great to conjure the thing into your passion. Makes everyone you love feel happy and indulging the treat.
A simple thing sometimes has spiked you and came up with some incredible idea.
The idea of batik brownie I have made today is actually inspired by the Ripcurl shop that has the latest design of batik to their beachwear and surf-wear, it looks great from the display étalage I’ve seen while I walked my little man. I was as impressed at the same time very proud of traditional batik as representation of Indonesia has become worldwide.
I merge the recipe here and here and then I have marry them together became the one I want it to be. I did the swirl movement technique just resemble the batik maker artist--see *wink and I just did a lots of curl pattern to it but anyway you don’t need to worry so much about it, just move smoothly and elegantly, the most important thing is to just relax your movement, heart and soul
I use butter knife to make it easy as at least similarly of batik pattern
Batik Cheesecake Brownie
85g unsalted butter, plus more for pan
180g coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
200g cream cheese, at room temperature
1 large egg yolk
3 tbsp sugar
1/8 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line a buttered 8-inch square baking pan parchment paper,
allowing 2 inches to hang over sides.
Line a buttered 8-inch square baking pan parchment paper,
allowing 2 inches to hang over sides.
Butter lining (excluding overhang), set pan aside.
Put butter, chocolate, and cocoa powder in a heatproof medium bowl
set over a pan of simmering water, stir until butter and chocolate are melted.
Let cool slightly.
Whisk together flour and salt in a separate bowl, set aside.
Put sugar, eggs, and vanilla in the bowl
of an electric mixer fitted with the whisk attachment
beat on medium speed until pale, about 4 minutes.
Add chocolate mixture, fold it using rubber spatula
Add flour mixture, fold it using rubber spatula,
scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan, smooth top with a rubber spatula
In a separate bowl, beat together the cream cheese,
the yolk, sugar and vanilla until smooth.
Distribute the cream cheese mixture in eight dollops
across the top of the brownie mixture, then use a butter knife
and swirl the cream cheese mixture with the chocolate batter.
Bake for 35 to 40 minutes, or until the batter in the center
of the pan feels just set.
Lift out brownies, let cool completely on a wire rack before cutting into squares.
