Super-fudgy, super-chocolaty, super-simple: we may have found the perfect brownie - voila! Food

2023-04-30T05:32:19.324Z

A dark chocolate brownie cake, simple to prepare, with an excellent upgrade of cheese and coffee, which makes it even tastier and also adds a festive look Cheesecake dessert for Shavuot easy to prepare

Juicy and mellow.

Chocolate fudge with cheese and coffee (Photo: Walla! System, Dor Moshe)

For me, coffee can be added to any chocolate dessert, and the more chocolatey the dessert, the more desirable the presence of coffee.

This time I added cream cheese to this successful combination, so that a fudgy and soft brownie was created with soft trails of cream cheese-coffee.

Coffee and cheese brownies (Photo: Dor Moshe)

Ingredients

For brownies:
- 120 grams of butter
- 200 grams dark chocolate
- ¾ cup sugar (150 grams)
- 3 eggs L
- ¼ teaspoon of salt
- ¼ white buckwheat flour (35 grams)
- ¼ cup cocoa (35 grams)
For the cheese-coffee layer:
- ½ teaspoon of granulated instant coffee, dissolved in a tablespoon of boiling water
- 200 grams cream cheese 28% (or more)
- ¼ cup white sugar (50 grams)
- ½ teaspoon of quality vanilla extract or vanilla puree
- 1 egg yolk
For the conversion table click here >

Preparation

How do you make cheese and coffee brownies?

1 Heat an oven to 170 degrees and line a baking sheet with baking paper, so that the edges of the paper stick out upwards.
2 In a medium bowl, mix all the ingredients for the cheese layer and keep aside until assembled.
3 To prepare the brownies, melt the butter and chocolate in a bowl (in a bain marie or pulses in the microwave), mix well until you get a smooth cream and set aside to cool.
4 In the bowl of a mixer with the whisk attachment, beat the eggs and sugar for about 5 minutes, until a very thick, light and fluffy foam is obtained.
5 Transfer about a quarter of the amount of foam to the melted chocolate and whisk to combine.
Add the rest of the foam and whisk to combine the mixture (no need to gently fold).
6 Sift in the cocoa and flour, add the salt and fold well with a rolling pin until a uniform mixture is obtained.
7 Keep aside about a third of a cup of the batter and pour the rest into the mold.
Pour the cheese-coffee mixture on top, and place mounds of the chocolate mixture we saved.
Using a knife or a skewer create a marble pattern (how? put it in the soft batter and start to "paint" or mix freely until you get the desired marbled look - not too much).
8 Bake for about 30-35 minutes, until the cheese layer stabilizes but still remains soft.
Cool to room temperature and transfer to the refrigerator for at least 3 hours.
9 Take the brownies out of the pan, remove about a cm from the edges on each of the ribs and slice into 9 large squares or 16 smaller squares.
For the gluten-free version, you can replace the flour with cornflour.