Vanilla cheesecake chocolate brownies
These cut-above brownies are made in the coffee shop kitchen by our artisan baker and cook, Becky (follow her @thespeltspoon). Their extra-special cheesecake swirl makes them perfect for Easter.
INGREDIENTS
For the brownies
185g salted butter cut into cubes
185g quality dark chocolate chips or a bar, roughly chopped
85g plain flour (or gluten-free plain flour)
40g cocoa powder
3 eggs
275g caster sugar
For the cheesecake swirl
170g cream cheese
1 tbsp caster sugar
1 egg
1 tsp vanilla extract
MAKES 10
Place the butter and chocolate in a heatproof bowl over a pan of simmering water. Melt then allow to cool to room temperature.
Whilst the chocolate is cooling, make the cheesecake swirl. Using a free-standing or hand-held whisk, whip up the cream cheese for a couple of minutes to soften before adding 1 tbsp sugar, an egg and 1 tsp vanilla extract. To start with it may appear runny or separated. Don't worry! As you whisk it will come together. Whisk for a couple more minutes until it is thick and velvety. Pop in the fridge until you’re ready to use it.
Preheat your oven to 180C and line the base of a 14 x 11 inch tin.
Sift the flour and cocoa powder into a mixing bowl. Whisk the remaining eggs and sugar together either using a free-standing or hand-held whisk for approximately 8 minutes. The whisk should leave a trail across the surface.
Pour the cooled chocolate over the eggs and fold in carefully using a metal spoon so you lose as little air as possible. Resift the flour and cocoa into this mix and gently fold. Don't over-mix.
Place about half the brownie mix into the tin and get your cheesecake mix out of the fridge. Using a dessert spoon, dollop about a third of the mix randomly over the brownie in the tin. Smooth slightly but be careful that you don't blend the different elements together too much.
Pour the remaining brownie mix into the tin and smooth. Dollop over the the rest of the cheesecake mix and then use a skewer to marble the cheesecake and brownie mix.
Bake in the middle of the oven for about 30 minutes. To ensure a gooey brownie, when you shake the tin it should quiver. If it wobbles, pop it back in for another 5 minutes.
Cool in the tin before removing. For neat slices, refrigerate the whole brownie until cold then slice with a sharp knife.