Cheesecake Brownies

What’s not to love, two of the best things (in life, let’s be honest) in one chocolatey, gooey bar. This recipe uses my fool proof and delicious brownie mix revealing a creamy cheesecake layer inside and on top.  

Impress your friends with this super easy recipe which I guarantee you’ll make over and over again. 

Ingredients (using a 20cm square brownie tin, serving 10-12):

  • 185g unsalted butter, at room temp
  • 85g plain flour, sifted 
  • 275g golden caster sugar 
  • 40g cocoa powder, sifted 
  • 3 eggs 
  • 185g dark chocolate

For the cheesecake filling: 

  • 1 egg 
  • 1 tbsp plain flour
  • 50g caster sugar   
  • 225g full fat cream cheese

Method: 

  1. Begin by preheating the oven to 170 degrees C and line your baking tin. Melt the butter and dark chocolate in a saucepan over a low heat and stir until completely melted. Set aside 
  2. Add the sugar and eggs into a mixing bowl and whisk for 2-3 minutes until the mixture doubles in size and has a mousse like texture 
  3. Pour the chocolate and butter mixture into the mixing bowl and combine with the egg/sugar mixture. Add the sifted flour and cocoa powder and gently fold it in until just combined 
  4. Set aside and make the cheesecake filling quickly. Begin by adding the cream cheese and caster sugar to a mixing bowl and stir. Add the flour and egg and beat until the mixture is well combined. It doesn’t matter if it’s slightly runny
  5. Pour half of your brownie mixture into the lined brownie tin and then half your chesecake filling on top. Add the remaining half of the brownie mixture on top and then blobs of the remaining cheesecake mix. Gently swirl with a metal skewer so you create a marble effect 
  6. Place in the oven for 45 minutes or until the brownies have formed a slightly crisp top and the middle only slightly wobbbles. A cake tester will come out partly clean (you want brownies to be a bit gooey) 
  7. Leave to cool and then place in the fridge before slicing into squares, revealing that yummy cheesecake centre 

Enjoy, Nic x 

 

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