Cream cheese brownies with berry jam as a petit four
There is something about the cream cheese brownie that makes me hooked to it. Not only the dark chocolate, maybe the texture. It’s a sort of muddy creamy texture that makes one feels good.
If you love cream cheese brownies as much as I do, how about serving them as “petits fours”?
This is what I have done, I just added my home made berry jam (raspberries, strawberries and blakcurrants) into the cream cheese and I swirled it. I topped it with homemade cherry preserves (these were supposed to end up in a German Donawelle recipe but got preserved instead)..
The cream cheese brownie can be frozen and thawed when needed. It came in handy to complete the petits fours tray I made for my friend’s birthday..
|Cream cheese brownie petits fours in the middle between financiers and choco ganache and salted caramel tartlets|
So let’s get started
Adapted from Joyofbaking.com
Makes 16 small squares or 20 mini petits fours
Pre: 10 min- baking: 30 min- freezing/cooling: overnight
- 115 g unsalted butter, cut into pieces
- 110 g dark chocolate, coarsely chopped
- 230 g granulated white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 65 grams all purpose flour
- A good pinch of salt
- 225 g full fat cream cheese, at room temperature (important
- 50 g caster sugar
- ½ tsp of vanilla extract
- 1 large egg, lightly beaten
- Berry jam (made with 600g of berries and 200g of sugar, so it’s not too sweet)
- Preserved cherries
In another bowl, make the cream cheese: beat the cream cheese until smooth. Add the sugar, vanilla, and egg and beat until creamy and smooth then stop because you don’t want too much air in this.
Spread the cream cheese filling evenly over the brownie layer.
Spoon the rest of the brownie mix in form of dollops of the top of the cream cheese (3 or 4 each line for 3 or 4 rows).