Honey Bean Cheese Brownie

Name: Honey Bean Cheese Brownie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 130g chocolate; 80g butter; 80g egg; 60g Caster sugar; 1/2 tsp Vanilla extract; 60g High-gluten flour; 130g Cream cheese; Some Honey Red Beans

by quenny

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I originally wanted to make a marbled brownie, but I accidentally mixed it twice and the pattern became less obvious. I simply added some honey beans to make a honey bean-flavored brownie. The effect is also good~
Material: (4 small Xuefang molds)
Brownie batter: 130g dark chocolate, 80g butter, 80g eggs, 60g caster sugar, 1/2 tsp of vanilla extract, 60g high-gluten flour
Cheese paste: 130g cream cheese, 30g caster sugar, 1/4 teaspoon vanilla extract, 15g egg, moderate amount of honey red beans

Ingredients

Honey Bean Cheese Brownie

1. Cut the dark chocolate and butter into small pieces, put them in a bowl, and heat in water

2. Keep stirring until melted

3. Add granulated sugar and mix well

4. Add the beaten eggs

5. Add vanilla extract and continue to mix evenly

6. Sift in high-gluten flour

7. Stir well and serve brownie batter

8. Cream cheese softened at room temperature

9. Whipped evenly

10. Add caster sugar and vanilla extract

11. Stir to a smooth and particle-free state

12. Add eggs

13. Stir well and serve as cheese paste

14. Pour the cheese batter into the brownie batter

15. Stir for a few times, and it will be roughly even

16. Pour the batter into the mold 5 minutes full

17. Sprinkle some honey red beans on the surface

18. Continue to pour the batter until the mold is 8 to 9 minutes full

19. Put it into the middle and lower layer of the preheated oven and bake at 190 degrees for about 25 minutes.

Tips:
1. The viscosity of the prepared brownie batter and cheese paste should be the same. Add the eggs in the cheese paste in batches, and stir until the brownie batter is thick;
2. After the cheese batter is mixed into the brownie batter, it is not necessary to stir it to a completely uniform degree; if you want to get a marble-like batter, you can pour it directly into the mold without stirring after mixing; when I made it at the time If you want a marble effect, it turns out that the pattern effect of pouring into the mold after mixing is not obvious;
3. The freshly baked brownie is wet and soft on the inside, but dry and loose on the outside, it is easy to cut into pieces; after putting it in the refrigerator for half a day, it will become very moist inside and outside.