黑白可可乳酪布朗尼 （Black & White Cheesecake Squares）
这就是和老公冷战时烘的咯！上面有点焦，是被我的怒气给烧焦的。
开玩笑的啦，哪有这么劲，瓦卡卡~
这应该算是布朗尼吧？我也不懂咧。
我把它烘得有点太久了，结果周边硬硬的。其实我就是喜欢吃那脆脆的边，呵呵~
开玩笑的啦，哪有这么劲，瓦卡卡~
这应该算是布朗尼吧？我也不懂咧。
我把它烘得有点太久了，结果周边硬硬的。其实我就是喜欢吃那脆脆的边，呵呵~
烘的时候，屋子飘着浓浓的可可香味。
成品也有很浓厚的可可味，感觉就是少了cheese的味道。
这个比起蛋糕还受欢迎咧，很像在吃软软的巧克力。
放进冰箱隔夜后，口感更佳，更好吃哦！
成品也有很浓厚的可可味，感觉就是少了cheese的味道。
这个比起蛋糕还受欢迎咧，很像在吃软软的巧克力。
放进冰箱隔夜后，口感更佳，更好吃哦！
食谱来自Dine and Dish
* 2 cups plus 2 tablespoons all-purpose flour
* 3/4 cup unsweetened Dutch-process cocoa powder
* 1 teaspoon baking soda
* 11/4 butter, softened
* 2 cups granulated sugar
* 3 large eggs
* 21/2 teaspoons pure vanilla extract
* 250g cream cheese, softened
* 1/2 cup icing sugar
1）将烤盘纸铺在烤盘上，边缘保留约2寸长多余的纸。在烤盘纸涂上少量牛油。
2）将面粉，可可粉和苏打粉过筛混合备用。
3）用Mixer把牛油和糖高速打至发白。逐粒加入2颗蛋和2茶匙香草精，搅拌均匀。
4）Mixer调低速后把刚才混合好的面粉加入面糊。接下来再把mixer调中速，把面糊搅拌均匀。
5）保留1杯面糊，用保鲜纸盖着放进冰箱备用。把剩余的面糊平均压在烤盘底，放进冰箱30分钟后取出。
6）放入预热烤箱，以160度烤30分钟。出炉后放着待凉。
7）把忌廉芝士，糖, 剩余的1颗蛋和1/2茶匙香草精搅拌均匀。把芝士糊平均铺上烤好凉了的可可底，再把刚才保留的1杯面糊随意铺在芝士糊上。
8）放入烤箱烤45分钟。出炉后留在烤盘里待凉，再用预留的多余烤盘纸将布朗尼托出烤盘。
我将布朗尼切成24片。后来再把它们切半，一小片一小片地吃才不会这么腻哦。放进冰箱收的话可以保留长达3天。
1. Line a 9x13 inch baking dish with parchment, leaving a 2-inch overhang on both long sides, then grease parchment.
2. Sift flour, cocoa powder, baking soda into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake in preheated oven of 160C until base is set and edges are puffed, about 30 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, icing sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 45 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
* 3/4 cup unsweetened Dutch-process cocoa powder
* 1 teaspoon baking soda
* 11/4 butter, softened
* 2 cups granulated sugar
* 3 large eggs
* 21/2 teaspoons pure vanilla extract
* 250g cream cheese, softened
* 1/2 cup icing sugar
1）将烤盘纸铺在烤盘上，边缘保留约2寸长多余的纸。在烤盘纸涂上少量牛油。
2）将面粉，可可粉和苏打粉过筛混合备用。
3）用Mixer把牛油和糖高速打至发白。逐粒加入2颗蛋和2茶匙香草精，搅拌均匀。
4）Mixer调低速后把刚才混合好的面粉加入面糊。接下来再把mixer调中速，把面糊搅拌均匀。
5）保留1杯面糊，用保鲜纸盖着放进冰箱备用。把剩余的面糊平均压在烤盘底，放进冰箱30分钟后取出。
6）放入预热烤箱，以160度烤30分钟。出炉后放着待凉。
7）把忌廉芝士，糖, 剩余的1颗蛋和1/2茶匙香草精搅拌均匀。把芝士糊平均铺上烤好凉了的可可底，再把刚才保留的1杯面糊随意铺在芝士糊上。
8）放入烤箱烤45分钟。出炉后留在烤盘里待凉，再用预留的多余烤盘纸将布朗尼托出烤盘。
我将布朗尼切成24片。后来再把它们切半，一小片一小片地吃才不会这么腻哦。放进冰箱收的话可以保留长达3天。
1. Line a 9x13 inch baking dish with parchment, leaving a 2-inch overhang on both long sides, then grease parchment.
2. Sift flour, cocoa powder, baking soda into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
3. Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake in preheated oven of 160C until base is set and edges are puffed, about 30 minutes. Let cool in dish on a wire rack.
4. Mix cream cheese, icing sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 45 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.
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