Come just as you are, and leave inspired by our Ateliers of Inspiration. Here goe the Browcheecoo recipe!
Ingredients
Makes 10 portions for an appetiser
| 1 | 20×25 cm baking tin Baking parchment |
| Brownie | |
| 140 g | Butter, cut into cubes |
| 120 g | dark chocolate, chopped |
| 140 g | Sugar |
| 4 | Eggs |
| 140 g | Flour |
| 4 tbsp | Cocoa powder |
| 1 tsp | Baking powder |
| 50 g | (Pecans or walnuts to taste) |
| Cream cheese mixture | |
| 330 g | Philadelphia |
| 120 g | Icing sugar |
| ½ tsp | Vanilla |
| 2 | Eggs |
| Cookie dough | |
| 200 g | Flour |
| ½ tsp | Baking powder |
| 150 g | Raw sugar |
| 125 g | soft butter |
| 1 St | Egg, whisked |
| 130 g | Bakeproof chocolate cubes |
Preparation
- Lightly grease the baking tin and cover with the baking parchment.
- Preheat the air circulation oven to 170 degrees Celsius.
- Put the butter and chopped chocolate in a pan and melt on the hob, stirring occasionally.
- Put the melted butter/chocolate mixture in a bowl and add the sugar first, then the eggs.
- Mix flour/cocoa powder/baking powder, and nuts if you wish, and add to the batter.
- Pour the well-mixed batter into the baking tin.
- Whisk the Philadelphia in a bowl until smooth, add the icing sugar, vanilla and eggs and pour evenly over the brownie batter.
- Bake the brownie with cream cheese in the oven for 15 minutes until the cream cheese mixture starts to set.
- Make the cookie dough during this time.
- Mix the flour, baking powder and raw sugar, add the butter and rub into a crumbly mixture.
- Mix in the eggs and chocolate.
- Cover the pre-baked browchee evenly with the cookie dough and bake for another 30 min until the cookie dough is crisp and browned.
- Take out, leave to cool and enjoy!