It’s the best dessert recipe book I’ve had in my book rack. Several recipes I’ve tried from this book are absolutely delicious. The book is written by Daniel Tay, founder of Bakerzin – the cafe where I used to drool over rows of cute display of scrumptious desserts on the counter everytime I go to Singapore. Now I can bake them in my very own kitchen…. cream cheese pound cake, shortcakes, muffins, brownie…

Brownie has become our favorite dessert, as it’s quite easy to make and have a longer fridge life. Beautiful if served with vanilla ice cream – or topped with warm chocolate melt. This particular one tastes just puuuurrrfect! Not too hard like the last recipe I tried from tasty.com and not too cakey.

The full recipe is enough to feed the entire troop, but I don’t mind at all as we’ll finish the whole thing in one week. Out of this recipe I filled out 2 shallow brownie pans + 17 pcs muffin pan.

 * featured in Tastespotting

CHOCOLATE BROWNIE ala BAKERZIN

Ingredients:
*  325 gr all purpose flour
*  5 gr baking powder
*  150 gr cocoa powder (I use Droste & Van Houten)
*  225 gr cream cheese
*  860 gr sugar (a bit too sweet for me, I use 660 gr only)
*  1/2 tsp vanilla essence
*  10 gr salt
*  450 gr unsalted butter (softened)
*  400 gr eggs
*  300 gr walnuts/cashews/almonds
*  butter for greasing

Cooking Direction:
1.)  Preheat oven 180C or 350F
2.)  Sift flour, baking powder, cocoa powder into a bowl
3.)  Separately mix sugar & butter till fluffy, then add
      vanilla essence, salt & cream cheese till well blended
4.)  Fold eggs into cream cheese mixture, then gradually
      fold in flour mixture. Add walnuts/cashews/almonds
5.)  Lightly grease the pan you’re going to use
      Level the batter and bake for 20-25 mnts
      (for shallow square pan I use baking sheets)
6.)  Unmould & cool brownie. Top with warm chocolate melt

** Recipe Source: Just Desserts by Daniel Tay

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I’m participating this posting in NQN Challenge – Ultimate Chocolate Cake in November 2008.
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