180gr unsalted butter
180gr chocolate couverture
1/2 shot instant coffee dissolved
2 cups white sugar
3/4 cup all purpose flour
Pinch of salt
Cream cheese layer
250gr cream cheese
1/3 cup white sugar
1 tsp vanilla extract
Preheat oven to 180C using fan mode
Over a pot of simmering water we place a heart proof bowl where we melt the butter and chocolate in bain marie.
Once melted we fold in 1/2 shot of instant coffee or espresso. It enhances the chocolate flavor but can also be skipped.
Following we incorporate the white sugar and whisk mixture to combine.
Then add the 3 eggs and whisk to a glossy texture followed by the vanilla extract.
Lastly add a pinch of salt to the flour and combine with the wet butter.
Pour the butter to a lined with parchment paper but save 1/4 for later use.
In a separate bowl whisk the cream cheese smooth and fold in the egg with the vanilla and lastly the sugar.
Using a spoon place the cream cheese butter over the brownie layer in sections.
To the residual surface area we spread the residual brownie butter.
Finally using a chop stick we swirl in the butter to create a pattern.
Bake for 30 min and chill in the refrigerator for a minimum of 3 hours before serving.
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