Chocolate cheesecake brownies

Name: Chocolate cheesecake brownies
Total time: 3600 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 egg; 225 grams full fat cream cheese; 50 grams caster sugar; 1 tsp vanilla essence; 115 grams dark (bittersweet) chocolate (minimum 70 per cent cocoa solids); 115 grams unsalted butter; 150 grams light muscovado (brown) sugar; 2 eggs, beaten; 50 grams plain flour

Piratequeen359 @cook_2942065

Don't forget to keep them in the fridge because of the cheesecake. If you like cheesecake, you will love this. x

Piratequeen359 @cook_2942065

Don't forget to keep them in the fridge because of the cheesecake. If you like cheesecake, you will love this. x

Saved

Ingredients

1 hour

16 servings

cheesecake mixture
1egg
225 gramsfull fat cream cheese
50 gramscaster sugar
1 tspvanilla essence
Brownie mixture
115 gramsdark (bittersweet) chocolate (minimum 70 per cent cocoa solids)
115 gramsunsalted butter
150 gramslight muscovado (brown) sugar
2eggs, beaten
50 gramsplain flour

Saved

Steps

1 hour

1

Preheat oven to 160°c/325°f/gas 3. Line base and sides of a 20cm/8in cake tin with baking parchment.
2

To make the cheesecake mixture, beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla essence. Beat together until smooth and creamy.
3

To make the Brownie mixture, melt the chocolate and butter together in the microwave or in a heatproof bowl set over a pan of gently simmering water. when the mixture is melted, remove from the heat, stir well, them add the sugar. Gradually pour in the beaten eggs, a little at a time, and beat well until thoroughly combined. Gently stir in the flour.
4

Spread two-thirds of the Brownie mixture over the base of the tin. Spread the cheesecake mixture on top, then spoon on the remaining Brownie mixture in heaps. Using a skewer, swirl the mixtures together.
5

Bake for 30-35 mins, or until just set in the centre. Leave to cool in the tin, then cut into squares. Enjoy!!