Recipe - Wicked brownies with cheesecake ripple

School holidays start this afternoon so we whipped up these amazing brownies so they're in the freezer for morning teas.  But I've since decided they're too good for the kids!  Maybe I'll share them with the other parents and make something else for the children.

These brownies are very easy to make but produce an impressive looking brownie. Give them a try!


Brownies with cheesecake ripple




Cream cheese filling:
250g (9oz) cream cheese, at room temperature
2 eggs

Brownies:
175g (6oz) butter
200g  (7oz) dark chocolate
250g (9oz / 1¼ cup packed) brown sugar
3 eggs
100g (3½ oz / 2/3 cup) plain flour
40g (1½ oz / 1/3 cup) cocoa
30-40g (1oz) flaked almonds



Preheat oven to 180C (350F).  Grease and line a 20 x 30cm (8 x 12 inch) tin.

Make the cheesecake filling first: Place the cream cheese and egg in a medium bowl and combine them using a whisk.  Don’t worry if there are small lumps in it.

Now make the brownie mixture: Melt the butter, chocolate and brown sugar in a large saucepan over low heat, stirring till everything has melted.  Remove from heat, add eggs and beat well to mix them into the chocolate mixture.  Sift the flour and cocoa into the saucepan and stir gently to combine.

Pour half of the mixture into prepared tin then drizzle the cream cheese mix over the top.  Spoon blobs of the remaining brownie mix over the cream cheese, trying to cover it as much as possible but allow some of the cheesecake filling to be seen.  Scatter flaked almonds over the top.

Bake in preheated oven for 30-35 minutes.  Test with a skewer – you want little clumps of brownie to stick to the skewer but you don’t want to see a liquid brownie mix. Allow to cool then cut into squares.


Freeze:  Place brownies in a ziplock bag or plastic container then store in the freezer.

Defrost:  On kitchen bench or in fridge.  Individual pieces can be defrosted in the microwave.

Serve:  delicious as is!

Makes: 24 squares