Chocolate Cheesecake Brownies

Silicone evolved from being used as non-stick baking mats to spatulas, whisks, and now to bakeware like muffin pans, moulds and even baking cups like the one I used to try out a new recipe, Chocolate Cheesecake Brownies. Shown above is one of the Wilton brand of silicone bakeware. They are the Mini-Baking Cups, 2 inches in diameter at a cost of RM36.40 for 12 pieces. The good points of using the silicone cups are:
  • bendable (especially when it come to cleaning them) and retains it shape well
  • hygienic, be sure no crust left stuck at unreachable corners as is usually the cake with traditional pans 
  • non-porous, doesn't retain odours and flavours
  • non-stick and easy to remove (instructions on tag says to grease and flour)
  • adds colour to any collection of baking equipments
Below is a recipe for Chocolate Cheesecake Brownies taken from a recipe book entitled Hamlyn Cookery School which has 150 recipes with step-by-step photography from stocks and sauces, to starters, vegetable side dishes, desserts and cakes.  


300 g plain chocolate, chopped
      125 g lightly salted butter
      150 g light muscadavo sugar
  75 g  self-raising flour
   75 g chopped almonds
       4 eggs
     300 g cream cheese
75 g  castor sugar
      1 tsp vanilla extract

Melt the chocolate with the butter in a medium-sized bowl.

Beat together the muscadavo sugar, flour, chopped almonds and 3 eggs in a mixing bowl to make a paste.

Beat in the melted chocolate mixture.

In a separated bowl, beat the cheese until softened. Beat in the castor sugar, remaining egg and the vanilla extract until smooth. 

Scoop the chocolate mixture into the baking cups, then spoon the cheese mixture on top. Use a spatula to swirl two mixture gently together, lifting some of the chocolate mixture into the cheese topping, until lightly marbled. (Don't overwork the mixture or the flavours will complete merge together.)

Bake in a pre-heated oven, 190 C (375 F) for about 20 minutes or until very softly set in the centre. Remove from cups when cooled.

A word of advice, follow the instructions on the tag to grease the cups before putting in the batter as yours truly here ignored the instructions and had to pry the cake from the cups using spatula.Conclusion, not all silicone bakewares has non-stick properties. 


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