Cream brownies with white chocolate coating

Ingredients for 1 servings:

• 400 g cream cheese
• 6 drops butter-vanilla flavoring
• 500 g sugar
• 4 m.-sized eggs
• 200 g butter
• 6 tbsp cocoa powder
• 200 g flour
• 2 tsp baking powder
• 100 g nuts
• 225 g chocolate
• 150 g cream cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Grease a large baking dish. Line the bottom with baking paper if necessary. Mix the cream cheese with the vanilla extract and 50g of sugar until smooth and set aside. Beat the eggs with the remaining 450g of sugar for 10 minutes until frothy (the mixture will form peaks when the mixer is lifted). Preheat the oven to 180°C (350°F). Pour water into a medium-sized saucepan for a double boiler. Place the cocoa powder and butter in a plastic bowl smaller than the saucepan. Place the plastic bowl over the double boiler and heat the butter and cocoa, stirring continuously, until a creamy cocoa mass forms. Then fold this mixture into the egg mixture and mix with the flour, baking powder, and nuts. Spread half of the batter into the baking dish. Spread the cream cheese mixture made at the beginning on top and then pour the remaining batter over it. Bake in the oven at 180°C (350°F) for 40-45 minutes, then let cool. For the glaze, melt the white chocolate in a double boiler and let it cool slightly. While it’s cooling, cream the cream cheese intended for the glaze until smooth, then fold in the chocolate. Spread the chocolate-cream cheese mixture over the brownie cake and refrigerate for at least 1 hour! Enjoy! Baking time: 40-45 minutes. Oven temperature: 180 degrees Celsius.