Cheesecake Brownies
Combining two delicious desserts together can be a beautiful thing, and these fudgy brownies topped with a layer of creamy cheesecake are no exception. You've got to try these!
INGREDIENTS
Makes 12
FOR THE BROWNIE
165g butter, cubed
165g dark chocolate chips (70% cocoa solids)
200g light brown sugar
3 eggs
2tsp vanilla extract
1/2tbsp instant coffee, dissolved in 1tbsp warm water
75g plain flour
20g cocoa powder
1/2tsp salt
100g chocolate chips (whichever kind you like best!)
FOR THE CHEESECAKE
250g full-fat cream cheese
75g caster sugar
60g sour cream
1 egg
1tsp vanilla extract
METHOD
1
Preheat the oven to 170°C. Grease (I like to use spray oil) and line an 8-inch square baking pan (or a 9-inch circle pan) with baking parchment. I like to have the sides of the parchment overhanging on each side of the pan so the brownies are easy to lift out.
2
Place the butter and chocolate in a small saucepan set over very low heat. Allow to melt, whilst constantly stirring to avoid any burning.
3
In a separate bowl, sift together the flour, cocoa powder and salt. Whisk in the chocolate chips until evenly distributed, and set aside.
4
In another large bowl, whip together the eggs and sugar for 2-3 minutes with a handheld electric mixer until you have a thick, pale mixture. To test when it is done, the mixture should form faint ribbons before sinking back into the batter.
5
Whisk in the coffee and vanilla, before gradually pouring in the melted chocolate mixture, whilst constantly stirring.
Fold in the dry ingredients using a spatula, being careful to ensure no flour is stuck at the bottom of the bowl.
Set aside 1/2 cup (1-2 big spoonfuls) of batter in a small bowl. Spread the remaining batter into your tin.
6
Now for the cheesecake! Give the beaters on your electric mixer a quick rinse and place all of the ingredients into a bowl, and mix for a couple of minutes until all the sugar is dissolved and you have a thick, creamy mixture (rubbing a small amount between your fingers you should not feel any sugar granules).
6
Spread the cheesecake on top of the brownie. Dollop bits of brownie on top of the cheesecake, then using a skewer or knife, swirl the batter around the cheesecake, to create a marbled pattern.
Bake for 35 minutes! The cheesecake should jiggle slightly, and a skewer inserted into the centre of the brownie should come out either clean or with a few moist crumbs attached (no wet batter).
7
Once out of the oven, cool to room temperature, then refridgerate for a couple of hours until fully set. Then cut into squares (I like to trim the edges - chef's treat - though you don't have to do this) and serve!
STORAGE NOTES:
Keep in the fridge for up to 5 days. Try to avoid keeping them at room temperature as the cheesecake layer will soften and lose its structure.
TIP #1
This brownie recipe works great on its own without the cheesecake layer (should you wish to go without it!)
