Marbled Mocha Brownies

If you like cheese and chocolate, you ill like this cheese brownies and what make it even special is the coffee liqueur in the recipe. Cut them into bite size and eat them when u are craving for something cheesy and chocolatey...heaven!!!!!! If you baked more, you can even wrap it with aluminium foil and then freeze it...so far I tried keeping them in the freezer for 3 weeks to a month...

INGREDIENTS

(A) Brownie Base

• 180g good quality dark chocolate, coarsely chopped
• 90g unsalted butter
• 3 teaspoons instant coffee granules
• 4 eggs
  1 and 1/2 cups (330g) sugar -> I used cup
• 1 cup (150g) plain flour -> I used cup
• 1/4 cup (25g) Dutch-processed cocoa powder
• 1/2 teaspn salt
• 1 teaspn vanilla extract
• 1 tablespn coffee liqueur

(B) Cheese Topping

• 250g Philadelphia cream cheese, at room temperature
• 60g unsalted butter, at room temperature
• 1/2 cup (110g) sugar -> I used cup
• 2 eggs
• 1 and 1/2 tablespns plain flour
• 1 tablespn coffee liqueur

METHOD

1. Preheat oven to 180 degrees celsius.
2. Lining 11" baking tin with foil overlapping so that it is easy to pull up the brownies when baked. Butter the foil.

(A) To make brownie base

1. In a heavy-sauced pan (or baine marie), warm the chocolate, butter and coffee granules over low heat.
2. Stir constantly until they are melted and smooth. Remove from stove. Leave it to cool slightly.
3. Whisk egg and sugar for till well mixed.
4. Sift plain flour, cocoa powder and salt into the egg mixture. Stir lighlty to mix well.
5. Add vanilla extract, liqueur and melted chocolate mixture untill well blended and set aside.

(B) To make cheese topping

1. Beat the cream cheese, butter and sugar untill light and fluffy.
2. Add in egg one at a time and mix well after each addition.
3. Mix in flour and liqueur.

(C) Combining both batter

1. Give the brownie batter a good stir and nearly pour all of it into the prepared tin BUT leave 1/2 cup to make the marble effect later.
2. Pour the cheese mixture on top of the brownie batter.
3. Dollop balance brownie batter over the cheese batter and use a skewer or knife to swirl the brownie batter into the cream cheese mixture. DO NOT over stir else cannot achieve the lovely marbled effect.
4. Baked for 35 to 40 minutes (Ariston oven below medium rack so as to have a nice yellow cheesey marbled effect) or until the edge are pale golden and wooden toothpick inserted in the middle of the brownie comes out with moist (but NOT wet) crumb clinging into it.
5. Cool the brownie in the tin on a wire rack. Remove from tin only after it is completely cool.
6. Once completely cool. Pop it into freezer for an hour to chill (I don't do this as I like my brownie soft and moist like cake)
7. Brownie can store in fridge for upto 2 weeks and freezer upto a month.