I love cheesecake… I love brownies… why have I not combined the two before?????
These are just the right side of sweet, enough sugar to give you a buzz, not so much you feel sick… although I wouldn’t advise eating more than one every 2 hours!
The sweetness of the cheesecake combines beautifully with the slightly bitter, rich chocolate and elevates a damned fine brownie into the realm of sheer indulgence! I think the ratio of cheesecake to brownie here is about perfect, allowing you to enjoy each without being overwhelmed.
Makes ~15 brownies
200g unsalted butter
200g plain chocolate
3 large eggs
270g golden caster sugar
100g plain flour (ground almods
40g cocoa powder
1 large egg
100g caster sugar
200g cream cheese (FULL FAT!)
1/2 tsp vanilla extract
– Heat the oven to gas mark 5/190C and line a 7″x11″ brownie tin with baking paper.
– Melt the butter and the chocolate together then leave to cool a little. (Short sharp bursts in the microwave or over a pan of boiling water.)
– In a large jug mix the 3 eggs and the sugar until well combined.
– Add the chocolate mixture to the egg mixture, whisking constantly as you go. (Make sure the chocolate isn’t too hot or you could cook your eggs!)
– Add the flour and cocoa powder and fold into the chocolate mixture.
– In a new bowl or jug mix together the egg and caster sugar.
– Add the cream cheese and mix until smooth.
– Stir through the vanilla extract.
– Pour 2/3 of the brownie mixture into your prepared tin.
– Pour over the cheesecake mixture.
– Add the remaining brownie mixture in dollops and give a bit of a swirl about to mingle the two.
– Bake for ~45 minutes until the mixtures are set but still slightly soft, you don’t want any wobble left. The cheesecake should just be starting to brown around the edges. The surface should be firm, if you can poke your finger through it, it’s not done! If the centre seems too squishy give them another 5 minutes and repeat until the centre is set and bouncy.