Sunday, 10 August 2014

Cheesecake Brownies

Total, overindulgent dessert post alert. Warning - if you have a sweet tooth you will get tempted to try these yourselves.


Without even pausing for breath, if someone asked me to list my all time favourite desserts,  brownies and cheesecake would be at the top of my list.

The rich chocolaty decadence of dark chocolate brownies and the creamy velvet of a firm cheesecake, its pure heaven! 

So, as the weather turned a bit wet and windy this weekend, I thought I'd keep myself occupied in the kitchen and try something new - Cheesecake Brownies. Full of sugar, butter and rich, dark chocolate this post is not for the faint hearted. But for those who have a sweet tooth, grab a cup of tea, a notepad and dig in to this delicious post. 

It's really simple, all you'll need is:

For the cheesecake mixture:
  • 1 egg
  • 225g full fat cream cheese (tip from my friend Jem of Iced Jems is to always use Philadelphia as own brands can get a bit runny; so this is what I used)
  • 50g caster sugar
  • 1 tsp vanilla extract

For the brownie:
  • 2 eggs
  • 115g Dark chocolate (I used 70% cocoa solids as I love dark chocolate)
  • 115g unsalted butter
  • 150g light muscavado sugar (it makes my teeth ache even typing this)
  • 50g plain flour
Once you've measured out all your ingredients, then its a case of making one part, followed by the other. 
I realise there is own label cheese in this picture but I quickly ran out to the shops following Jem's words of wisdom
To start make the cheesecake mixture; beat the egg and then add in the rest of the ingredients and beat together until smooth and creamy. 
Then for the brownie mixture. You'll need to melt the chocolate and butter in a heat proof dish over a saucepan of simmering water. Once it's all melted and stirred together, remove from the heat and then stir in the the sugar and eggs, a little at a time, followed by the flour. 
Then comes the fun part. Pour approx. 2/3 of your brownie mixture into a prepped baking tin and cover the base of the tray. Spoon on top the cheesecake mixture and spread it evenly over the brownie base. Then swirl into it the remaining brownie mixture so you're creating a marbled effect of brownie and cheesecake. 
Pop in a preheated oven and bake at 160 degrees for 30 - 35 minutes. Lick the bowl (if you can, do so without anyone else getting in on the action).
Once ready, get out the oven and leave to cool until slightly warm, slice up, grab your friends a movie and settle down for the night! 


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