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Sunday, June 5, 2016

Cheesecake Brownies

How to Make Cheesecake Brownies Recipe - preparation 20 minutes cooking time 25–30 minutes plus cooling

Makes 9

200g/7oz/scant 1 cup butter plus extra to grease
175g/6oz plain (semisweet) chocolate (minimum 70% cocoa solids), chopped
3 medium (US large) eggs
150g/5oz/⅔ cup golden caster (superfine) sugar
125g/4oz/1 cup self-raising (self-rising) flour, sifted
For the cheesecake mixture
125g/4oz/⅔ cup cream cheese
1 medium (US large) egg
2 tbsp caster (superfine) sugar

1 Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm/9in square baking tin and line with parchment paper.

2 Melt the chocolate and butter in a bowl set over a pan of gently simmering water and stir to combine. Remove from the heat and set aside to cool.

3 Put the eggs and sugar in a bowl and whisk until thick. Fold in the cooled chocolate mixture and the flour and pour into the prepared tin.

4 Beat the cream cheese, egg and sugar in a bowl.

5 Drop heaped teaspoonfuls over the surface of the brownie mixture, then use a skewer to swirl the two mixtures together in a marble pattern.

6 Bake in the oven for 25–30 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Set aside to cool completely. Cut into 9 brownies.

Cheesecake Brownies Recipe
Cheesecake Brownies
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