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!
