HAHAHAHAHA Funny hor, the title. HAHAHAHAHAHAHAHAHA. Only Singaporeans will get this.
Anyway this is a level-up of the original black-like-my-heart brownie (literally brownie + cheesecake layer). Adapted the brownie recipe for this and to me, it seems more forgiving since you have a cheesecake layer which will be more obvious when cooked/burnt to ensure you dont overbake the brownie core. I loveeee cheesecake and chocolate, so this is really a great combination. Don't know why it took me so long to try this. And also, don't trust people when they tell you that you cannot have the best of both worlds BECAUSE YOU CAN.
Also, I was dumb and flipped the brownies onto my cooling rack which led to the grid marks on the cheesecake layer. HAHAHAHAHA. DAMMIT. But it's okay, taste doesn't change. But please learn from my lesson and not make the same mistake. Flip it onto a smooth flat surface instead, thank you.
CHEESECAKE BROWNIE (CCB)
Makes 10 brownie squares
Prep time: 10 mins
Bake time: 20 mins
8oz cream cheese (room temperature)
1/4 cup + 2 tbsp sugar
1 tsp vanilla
In a standmixer, cream cheese and icing sugar till light and fluffy
Add in the egg and vanilla and continue to mix till smooth. Set aside.
190g salted butter, melted
60g extra dark cocoa powder (1/2 cup)
60g normal cocoa powder (1/2 cup)
1 tsp instant coffee powder (optional. you won't be able to taste the coffee, this is to help bring out the chocolate taste)
80g plain flour (1/2 cup)
180g white sugar (2/3 cup)
4 medium-size eggs
1 tsp vanilla extract
Small dark chocolate chips (1/2 cup)
PREHEAT OVEN TO 165'c.
1. Microwave butter in a microwavable bowl for about a minute till melted, let it cool slightly.
2. In a mixing bowl, add all cocoa powder and coffee powder. Pour the melted butter into the bowl and using a spatula, stir till smooth and glossy.
3. Add in eggs, one at a time, stirring well but not vigorously so as not to incorporate too much air into the batter. If there's too much air, your brownie will turn out cakey.
4. Then add in sugar, flour and vanilla. Once again, stirring only to incorporate everything and not over-mixing. Your batter should be a smooth thick slightly sticky goodness. Fold the dark choc chips into the batter.
5. In your brownie tin, apportion the batter into each square and fill it up to 3/4 full.
6. Spoon the cheesecake layer on top of the batter, and using a knife, make your swirls (dig deep to bring some of the brownie batter up for the swirls to create the contrast)
7. Bake your brownies in the middle rack. It should take about 20-22 minutes (depending on your oven) or until the cheesecake layer is slightly puffy (not too jiggly) and lightly browned.
8. Remove from oven and let it cool for about 15 minutes, then using your knife, run it across the sides of the brownie to release it from the tin.
9. Flip the tin over a TRAY or FLAT SMOOTH SURFACE to remove the brownies. (Don't be like me, I was dumb and flipped it onto my cooling rack and because the cheesecake is soft, it created the stupid grid marks on the cheese portion. HAHAHAHA. Learn from my lesson)