Cheesecake Fudge Brownie

Cheesecake Fudge Brownie

Ingredients:
Fudge Brownie:

3/4 cup All-purpose Flour

1 cup granulated White Sugar

3/4 cup Unsweetened Cocoa

1/2 cup Brown Sugar, packed

1/2 tsp Baking Powder

1/4 tsp Salt

2 cups Bittersweet Chocolate Chunks, divided

1/3 cup Low-fat Milk

1/3 cup Butter, melted

1 tsp Vanilla Extract

2 large Eggs, lightly beaten

Cooking Spray

Cheesecake Topping:
225 g Cream Cheese, room temperature
1/4 cup White Sugar
1 large Egg, room temperature
1 tsp Vanilla Extract

Instructions:

Preheat the oven to 175°C.
Grease a 9" square baking pan with cooking spray, or Line a 9" square baking pan with a foil so it hangs over the edges by about 1", and spray with cooking spray. Set aside.

Prepare the fudge brownie batter.

In a large bowl, combine the flour, white sugar, cocoa, brown sugar, baking powder, and salt.

In a microwave-safe bowl, combine 1/2 cup of chocolate chunks with milk; microwave for 1 minute on high, stirring every after 30 seconds interval.

Stir in butter, vanilla, and eggs.

Add milk mixture and1/2 cup chocolate chunks into the flour mixture; stir to combine.

Pour the batter into the prepared baking pan. Set aside.

Prepare the cheesecake mixture.
In a medium bowl, beat the cheesecake with an electric mixer at a medium speed until smooth and creamy, about 1 minute.
Then add-in sugar and vanilla; Continue beating until smooth, about 1~2 minutes.
Crack-in egg and beat again until well-blended.

Drop by spoonfuls of cheesecake mixture over top of brownie batter.
With a knife, swirl the cheesecake mixture into the brownie batter to incorporate it in a swirl effect.

Bake in the preheated oven for 30~40 minutes, or until the top is just set.
Remove from the oven, and let cool completely in the pan on a  wire rack.
Remove brownies from the pan, or lift brownies out of the pan by the foil;  thengently peel off the foil.
Spray a knife with a little oil and cut into 2" squares; place on a plate and serve

Happy Baking!!

Blueberry Cream Cheese Turnover

Blueberry Cream Cheese Turnover

Ingredients:

125g Cream Cheese, softened

2 tbsp Caster Sugar

1 tsp Lemon Rind, finely grated 

1 (25 x 25cm) sheet Ready-rolled Frozen Puff Pastry, just thawed, and quartered

1/3 cup Frozen Blueberries

1 Egg Yolk, beaten - for sealing and brushing

1 tbsp Caster Sugar - for topping

Instructions:

Line a baking tray with non-stick baking paper/parchment paper.

Preheat oven to 220°C.

In a small bowl, combine the cream cheese, caster sugar, and lemon rind. Mix well.

Place the pastry on a clean lightly floured work surface.

In the center of the pastry square, spread one-quarter of the cream cheese mixture.

Then sprinkle over one-quarter of the blueberries on top of the cream cheese mixture.

Brush the edge with egg yolk.

Fold puff pastry over to form a triangle and enclose the filling. (*Use the tines of a fork to gently press the edges together.)

Transfer the the triangles on the lined tray.

Repeat process with the remaining pastry squares, cream cheese mixture, and blueberries.

Brush the tops of each triangles with egg yolk and sprinkle with caster sugar.

Bake in the preheated oven for 15~18 minutes or until deeply golden brown and puffed.

Remove from the oven and transfer on a cooling rack to cool a bit before serving.

Serve and Enjoy!!

Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcake

Ingredients:

Cupcake:

1 1/2 cup All-purpose Flour

1 cup Granulated White Sugar

1/2 tsp Salt

1 tsp Baking Soda

1/4 cup Dark Cocoa Powder

1 cup Water

1/2 cup Canola Oil

1 tbsp Rice Vinegar

1 tsp Vanilla Extract

Cream Cheese Flling: 

1 (8 oz) Package Cream Cheese, softened

1 large Egg

1/2 tsp Salt

1/3 cup Granulated White Sugar

1 cup Dark/Milk Chocolate Morsels

Instructions:

Prepare the cream cheese filling.

In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth.

Stir-in choco morsels. Set aside.

Preheat oven to175°C.

In a large mixing bowl, combine flour, sugar, salt, baking soda, and cocoa powder.

Pour-in water, canola oil, rice vinegar, and vanilla extract. Mix well until smooth.

Line a cupcake tin with paper liners, and fill cups 1/2 full.

Then add one heaping tablespoon of filling into the center of each paper liner.

*This is a sticky batter, so I lightly greased the top of the tin.

Bake in the preheated oven for about 25-30 minutes. Let cool in pan for 20 minutes before removing to wire racks to cool completely.

Serve and Enjoy!!