Food for Happy Souls
It’s World Chocolate day today…..and I can’t be ever more happy to devour chocolates to mark the day. It’s been long that I wrote a blogpost. Since I joined Pastry School, My schedule has been quiet busy. To celebrate World Chocolate Day….this recipe for Gluten …
Welcome to #frozenfriday series. I am so happy to see how receptive everyone was for the the first blogpost on the #frozenfriday series. I wondered if I could make sorbet without any ice cream machine….then why not try making ice creams as well. So here …
Tomorrow is my 30th Birthday and Its a sheer coincidence that I am sharing my 30th Blogpost on the birthday eve. While I have been super excited for my birthday every year…this year its all the more special. While on one side I feel that I am getting old, on other I feel I have so many things to accomplish before the 40th birthday (next milestone). So I thought of sharing with you all an amazing recipe of Eggless Cheesecake Brownie to mark my birthday celebrations.
Now I baked these Eggless Cheesecake Brownies for the first time for my colleague at office who had flown down from Bangalore for a day. Upon asking her what she would like to eat…she said she wanted to have something indulgent. I thought what could be more indulgent that this combo of Cheesecake and Brownie together.
The brownie was super chocolatey and fudgy and topping it with a layer of cheesecake was a cherry on the top. I used 70% Dark Chocolate from Lindt in this recipe. If you are a die-hard chocolate fan…then this Eggless Cheesecake Brownie is just to die for. Also the usage of good quality chocolate with unsweetened Cocoa Powder balances the sweetness. This brownie is neither bitter nor overtly sweet on your palette.
If you love brownies like I do…you will thoroughly enjoy it. Also check out another indulgent recipe of Dulche de Leche Brownies on the blog.
A perfect combination of indulgent Dark Chocolate with soft Cream Cheese result in decadent brownies
Pre-heat the oven at 180 degrees Celsius for 10-15 minutes. Line a 9×9 inch Baking tin with parchment paper and set aside.
Sieve together all purpose flour, baking powder and unsweetened cocoa powder and keep aside.
Chop the Dark Chocolate into small pieces. In a microwave bowl add the chopped Dark chocolate and butter and melt. Ensure to stir the chocolate-butter mix after every 30 seconds. Doing this you will avoid burning the chocolate.
You may also melt the dark chocolate and butter on a Double-boiler on the gas stove.
Once the chocolate is melted…whisk it well such that there are no lumps. Add milk and castor sugar and mix them well till the sugar dissolves.
Into the wet ingredients gently fold in the sieved flour mix until well combined. Do not over mix the batter.
In another bowl, whisk the softened cream cheese until its smooth. Add the castor sugar, vanilla extract, milk and cornflour and mix well until well combined.
In the pre-lined Baking tin, pour the brownie batter first and smooth it out such that the batter is distributed evenly in the tin. Pour the cheesecake mixture over the brownie batter and spread it evenly.
Bake the Eggless Cheesecake Brownie at 180 degrees Celsius for 20-25 minutes. Insert a skewer to check if the brownie is baked. If it doesn’t come out clean, bake for another 3-5 minutes.
Once the brownie is baked, allow it to cool completely in the refrigerator. Once cooled down, cut into 3″ square and serve.
I love baking breads at home ever since I attended a day-long workshop on Bread Baking at Meg’s Kitchen. My husband love them even more as he enjoys eating them freshly baked at home. After a couple of trials, I could finally make an Eggless …
Its almost Holi and the festivities have kicked in all our households. Holi celebrates the spring and onset of the scorching summer season. Hence I thought of making a fusion dessert to celebrate Holi with the flavors of Thandai. Here is an interesting recipe of …
