Marble Cheese Brownie -- the outer layer is slightly brittle, and the inner part is dense and delicate(da li shi ru lao bu lang ni wai ceng wei cui nei bu mian mi er xi zhi )

Marble Cheese Brownie -- the outer layer is slightly brittle, and the inner part is dense and delicate

Introduction:

"In traditional Brownie making, you don't need butter or baking powder. Therefore, the texture of brownie is dense and delicate, the outer layer is slightly crisp and the inner part is soft. When tasting this Brownie for the first time, Xiaobian feels that his heart will melt, not only the taste, but also the fresh feeling of making it. "

Production steps:

Step 1: cut the dark chocolate and butter into pieces and put them in the egg bowl

Step 2: heat with water and keep stirring until melting, turn off the fire, add 35g fine sugar and stir evenly

Step 3: add 65g egg liquid

Step 4: vanilla essence, continue to stir well, sift in low gluten flour

Step 5: stir well to make brownie batter

Step 6: make cheese paste. Soften the cream cheese at room temperature, add sugar and vanilla

Step 7: beat the egg beater until it is smooth and free of particles

Step 8: add the egg and beat well. The whipped cheese paste is very smooth and delicate

Step 9: first pour brownie batter into the mold, which accounts for half of the mold height

Step 10: add a portion of the cheese paste

Step 11: add some brownie batter

Step 12: alternately pour brownie batter and cheese batter 2-3 times until the mold is 90% full.

Step 13: insert the batter with toothpick, mark the marble line, put it into the oven with 190 ° preheating, middle layer, heat up and down, bake for 25-30 minutes

Step 14: put the baked Brownie in the refrigerator for more than 4 hours, then cut it into pieces and enjoy it!

Materials required:

Dark chocolate: 90g (brownie batter)

Egg liquid: 65g (brownie batter)

Vanilla extract: 1 / 4 tsp (cheese paste)

Cream cheese: 100g (cheese paste)

Butter: 65g (brownie batter)

Sugar: 15g (cheese paste)

High gluten flour: 40g (brownie batter)

Note: Note: 1, brownie batter flour content is very small, so do not need to use low gluten flour like ordinary cake. Instead, high gluten flour is needed to increase gluten strength. 2. Brownie will expand slightly higher than the mold when it is heated during baking, but it will retract when it is out of the oven, which is a normal phenomenon. 3. Brownie contains a lot of chocolate and butter, so when it comes out of the oven, the interior is still wet, soft and sticky, so Brownie can't be cut into pieces. It needs to be refrigerated for 4 hours before it can be easily cut into pieces. 4. When making cheese paste, you can flexibly control the consistency of the cheese paste. If the cheese paste is too thick to spread, you can add more egg liquid, but you can't add too much. If the cheese paste is too thin, it will be difficult to control and draw patterns. 5. If you don't add cheese paste in the recipe, add some of your favorite dried fruits, such as walnuts, almonds, and so on, it's the original chocolate brownie.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Da Li Shi Ru Lao Bu Lang Ni Wai Ceng Wei Cui Nei Bu Mian Mi Er Xi Zhi