Lindt cheesecake brownies

Name: Lindt cheesecake brownies
Total time: 2100 s
Yield: 12 servings
Cuisine: South African
Ingredients: 100 g Lindt Swiss dark chocolate; 3/4 cup butter melted; 1/2 cup muscavado sugar; 1/2 cup castor sugar; 2 eggs; 1 tsp vanilla; 3/4 cup cake flour; 1/4 cup cocoa powder; 1 tub (230 g) cream cheese (room temp); 1/4 cup sugar; 1/2 tsp vanilla; 1 egg; 100 g Lindt Swiss milk chocolate or any chocolate of your choice

Reenz Reviews Joburg @cook_16720298

Johannesburg

#bakeoff #teamchocolate
Love chocolate and cheesecake and this is a perfect combo. When faced with the option between brownies and cake, it's a hard decision to make but a fudgy gooey brownie is my chocolate heaven

Reenz Reviews Joburg @cook_16720298

Saved

Ingredients

25-35 min

12 servings

Brownie
100 gLindt Swiss dark chocolate
3/4 cupbutter melted
1/2 cupmuscavado sugar
1/2 cupcastor sugar
2eggs
1 tspvanilla
3/4 cupcake flour
1/4 cupcocoa powder
Cheesecake
1 tub (230 g)cream cheese (room temp)
1/4 cupsugar
1/2 tspvanilla
1egg
Optional Topping
100 gLindt Swiss milk chocolate or any chocolate of your choice

Saved

Steps

25-35 min

1

Melt chocolate over a Bain-marie. This refers to slowly melting the chocolate in a bowl over a pot of simmering water
2

Whisk the butter and both sugars
3

Add the eggs and vanilla. Whisk for about 5 min. Add the melted chocolate and mix
4

Sift in the flour and cocoa powder and fold till all is incorporated
5

Put 1/4 cup of batter in a separate bowl and set aside
6

Preheat oven to 160 degrees Celcius
7

Line a small square baking tin with baking paper and nonstick spray
8

Mix all the ingredients for the cheesecake till the mixture is smooth and no lumps remain
9

Put a layer of brownie then a layer of cheesecake. Put the 1/4 cup of reserved brownie batter on top of the cheesecake and use a toothpick to marble it. Top with Lindt Swiss milk chocolate
10

Bake for 25-30 minutes for gooey brownies. 5 min more for more set brownies. The cheesecake was still slightly wobbly at 30 min but I let it cool in the tin and it set up abit more. Put it in the fridge for an hour and then cut it up into squares. Let it come to room temperature before serving or eat as is. Both are just as good. Enjoy!