4天的长假， 人也闷得发慌，
走起路来成了低头族的我， 不敢出街游荡。
得知爱人在忙着做布朗尼交功课，
我手痒， 心痒， 嘴也痒了。
也顾不得此刻自己仍然是低头一族，
不知是否是太久没做蛋糕了，
搅拌好面糊后， 没加入2粒蛋糕就放入烤箱了，
这布朗尼报销了， 扔了。
罢了罢了， 还是好好的养伤去吧！
两天前， 伤口好转，不再感到阵阵刺痛了。
欣喜若欢， 脑子里又越过了布朗尼的影子，
然后，又在冰箱里发现了一块即将过期的奶油乳酪，
乳酪+布朗尼， 脑海里浮起朋友所推荐的bake with yen食谱，
没想到这超级好吃的布朗尼食谱， 竟然被我收藏了2年。
封炉太久了， 也太久没吃蛋糕了,
拍完照， 蛋糕就被我吃掉了2块。
然后， 就是有意无意的路过，
一汤匙一汤匙的舀着吃了，
这回啊， 裤头肯定又加紧了！
这布朗尼是今年的第4个蛋糕， 第3个就是上个帖子的生日蛋糕~英式柠檬蛋糕。
布朗尼， 我来也！朋友， 知道你一定很感动， 不准偷偷的”流马尿”哦！ 嘻嘻。。
【云石乳酪布朗尼】
材料：
120克奶油
150克半甜巧克力
2汤匙糖浆
2粒大鸡蛋
1茶匙香精
60克蛋糕粉
1/2茶匙发粉
乳酪层材料：
250克奶油乳酪
100克細糖
1粒鸡蛋
做法：
1. 将巧克力切成小块， 加入奶油以小火隔水煮至融化， 冷却备用。
2. 将鸡蛋以搅拌机搅到至乳白松发， 加入糖浆和步骤（1）的巧克粒酱。
3. 拌入过筛的粉类，搅拌均匀即成布朗尼蛋糕糊。
4. 取出9小匙的布朗尼蛋糕糊， 备用。 将剩余的布朗尼蛋糕糊倒入6寸方形模子里。 （底部涂上奶油或衬纸 ）
5. 送入预热烤箱里以180度烘烤15分钟。
6. 这时， 将乳酪及細糖以搅拌机打至光滑， 加入鸡蛋继续搅拌均匀至幼滑。
7. 将步骤（6）的乳酪餡， 倒入步骤(5)的布朗尼上， 抹平。
8. 再将剩余的巧克力糊以小茶匙舀入在铺平的乳酪餡 （每排3 小匙，共成3行）， 每一茶匙相隔一些距离，再以竹签轻轻的来回画出大理石花纹。
9. 送入170度的烤箱里， 继续烘烤30分钟至熟或以竹签插入， 拉出来的竹签只有少许的潮湿带有一些蛋糕屑。）
10. 取出待冷， 然后以保鲜膜盖上， 放入冰箱里冷藏后才切成方块。
【Cheese Marble Brownie】
Ingredients：
120g butter
15g semi sweet chocolate
2 tbsp golden syrup
2 eggs (size A)
1 tsp vanilla essence
60g cake flour
1/2 tsp baking powder
Cheese layer:：
250g cream cheese (room temperature)
100g castor sugar
1 egg
Method:
1. Cut the chocolate and butter into chunks and cook in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
2. In a mixing bowl, bean eggs till fluffy and add in vanilla essence. Gradually add in golden syrup and chocolate-butter mixture.3. Then fold in the dry ingredients, mix well by using a rubber spatula until blended .
4. Remove 9 teaspoons of brownie batter and set aside. Pour the remaining of the brownie batter evenly into a 6 inches cake pan. (greased or lined at the bottom)
5. Bake in preheated oven at 180C for 15 minutes.
6. At this time, beat the cream cheese just smooth. Add sugar and egg, beat until creamy and smooth.
7. Spread the cream cheese filling evenly over the brownie layer.
8. Spoon 9 small dollops (3 rows with 3 dollops of brownie batter in each row) of the reserved brownie batter evenly on top of the cream cheese filling. Run a wooden skewer or knife, back and forth through the two batters until you have a marble effect
9. Bake in the preheated oven at 170C for 30 minutes or until the brownies are set and the cream cheese is just beginning to brown. (A toothpick inserted into the brownie comes out with just a few moist crumbs.)
10. Remove from oven and place on a wire rack to cool completely. Then cover and refrigerate the brownies until they are firm enough to cut into squares (several hours or even overnight).
Recipe adapted from Bake with yen cook book,
I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.
I am submitting this post to Bake-Along #78 : Bake-Along 4th Anniversary Theme – Cheesecake, hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Lena from Her Frozen Wings..
This post also linked to Cook-Your-Books #23, hosted by Joyce from Kitchen Flavours