Bake Aong #28~ Checkerboard brownies~棋盘布兰尼..^^

This is another Free and Easy Bake Along event ~ Bake Along #28. 　
5 reasons I love to join bake along 
        ..1st i learn new recipes..:)

        ..2nd i get to do bakes that i know i will never make but i make because of these awesome fellow bloggers' encouragement..:)
        ..3rd i get to taste new type of food (bakes and cooks) which is really delicious. 

        ..4rd  i will update my blog more frequently (when i am lazy sometimes i will delay updating my blog..:p)

        ..5th  i get to know more new fellow bloggers (new friends) instead of being a lonesome blogger...lol
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Bake Along #28 ~ This round the recipe is Coconut Checkerboard Brownies from Bon Appetit (P589, from BA by Barbara Fairchild).
When i saw this recipe in Zoe's blog i was like 'Cool..checkerboard brownies..but how to do this?' After visiting Zoe, Lena, Joyce, Angeline and the original recipe, i roughly have the idea how to do this checkerboard brownies. One more thing bother me is that my kids do not like coconut so I decided to change the coconut to cereal. 

~my Sam like this cereal checkerboard brownies..he like it.. chewy, fudgy and chocolaty~ 

~this is the patchwork cereal checkerboard brownies..:p~

Please refer to Coconut Checkerboard Brownies Here:
i make some changes...

Cereal checkerboard brownies

Ingredients:

Cereal Batter:

150gm nestum cereal

1/4 cup powdered sugar

1/2 cup milk

1/4 cup sour cream

2 ounces (57g) Philadephia-brand cream cheese, cut into 1-inch cubes, room temperature 

1 extra large egg

pinch of salt

Chocolate Batter

6 tbsps (88g) unsalted butter, cut into 6 pieces

3 1/2 ounces (100g) unsweetened chocolate, chopped

2 extra large eggs

1/4 tsp vanilla extract

1 1/2 cups (packed) golden brown sugar

3/4 cup sifted unbleached all purpose flour (sifted, then measured)

1/4 tsp baking powder

1/8 tsp salt

Directions:

Cereal Batter: 

1) Place cereal and sugar in processor, finely chop. Add milk, sour cream and cream cheese to processor and blend well.

2) Add egg and blend well, stop occasionally to scrape down sides of bowl.

3) Transfer to bowl. Cover and refrigerate. (i did not refrigerate until firm because i spread the whole batter on the chocolate layer instead of spooning onto the chocolate layer)

Chocolate Batter:

1) Butter 9x9x2-inch metal baking pan.(i lined the whole baking pan with parchment paper) Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. 

2)Whisk in eggs and vanilla. Whisk sugar, flour, baking powder and salt in small bowl; pour over chocolate mixture. 

3) Mixed until blended and smooth. Spread 1 1/4 cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminum foil. Refrigerate batter until firm. (about 3 hours) 

4) Position rack in center of oven and preheated to 325F (170C). Spread the cereal over the chocolate layer, filling pan completely. Spoon the remaining chocolate batter onto the cereal layer making it look like a checkerboard pattern. Cover pan tightly with foil.

5) Bake 45 minutes.( i bake mine for 30 minutes) Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean for another 40 minutes ( i bake mine for 30).  Cool brownies completely in pan on rack and cut into squares. 

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 I'm sharing this post to Bake Along event #28

Hosted by:

Zoe from Bake for Happy Kids

Lena from Frozen Wings

Joyce from Kitchen Flavours