They are Monster because they are double the height and double gooey and moist.
Trust me when I say these brownies are absolutely incredible. They combine two of our most favorite deserts: brownies and cheesecake.
While Sophie was visiting Vienna we spoke of making these together and posting them for you, but somehow we didn't get around to it and now, here is the visual, I made them all by myself and I'm sending you the calorie free version :D
This is what you need apart from a bowl, a mixer ( I use a kitchen aid) and a spatula to transfer stuff
You need
Preparation time 15 min, Baking time 40 min
350 gr | 1¾ cups sugar
5 medium sized eggs well beaten
1 tablespoon syrup
350 grams | 1½ cups chocolate
250 grams | 1 cup butter
200 grams | 1⅔ all purpose flour
1½ tablespoons baking soda
½ tablespoon of salt
100 grams | ⅔ cup walnuts or pecans, or leave the nuts out – it works well without
For the cream cheese mix:
100 grams | 6 tbsp very soft butter
20 grams | ⅔ cup sugar
3 medium sized eggs well beaten
360 grams | 1½ cups Philadelphia cream cheese
Preheat the oven to 180°C
Melt the chocolate and the butter over low heat preferably in a second skillet filled with water, I actually set the heat on very low and manage just fine, the trick is not to burn the chocolate.
Remove the pot from the heat and add the syrup, the well-beaten eggs and the sugar. Stir well and mix the flour, salt and baking soda before you add it to the chocolate mix.
For the cream cheese mix combine all to a separate bowl and mix well until you get a smooth cream. Line a baking form 24x30 cm or 9x11 inches with parchment paper and pour in the chocolate mix first then the cream cheese mix and swirl with your finger to mix both just a little bit!
Bake for 40 minutes
The Brownies tend to be on the softer, gooey side so please, do not over bake them until dry.
mix the nuts in before you pour the dow into your baking dish
