Cheesecake Chocolate Brownie
The combination of my two favourite desserts! A deeply rich and fudgy chocolate brownie made even more spectacular with a delicious cheesecake marble.
Ingredients
Chocolate Brownie:
- 200 g unsalted butter
- 200 g dark chocolate chips
- 175g golden caster sugar
- 100g light brown sugar
- 3 large eggs
- 100 g plain flour
- 50 g cocoa powder
- 1tsp sea salt (I use Malden)
- 270g mini eggs, bashed
Cheesecake layer - 200g cream cheese
- 75g caster sugar
- 1 egg
- 2tsp vanilla extract
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Method
- Pre-heat oven to 180C fan and grease and line an 9inch square tin.
- To make the cheesecake batter combine the cream cheese and sugar in a bowl and whisk to incorporate. Whisk in the egg until combined before adding in the vanilla. Stir to combine and set aside.
- To make the brownie, melt the chocolate and butter together in a bowl placed onto a pan of gently simmering water. Allow to cool slightly.
- In a separate bowl, combine the eggs and sugars and whisk until pale and thick. Add the melted chocolate and fold to combine. Add the coco powder and plain flour and fold again, until just combined before adding the bashed mini eggs.
- Pour the 3/4 of the brownie batter into the prepared tin and dollop on the cheesecake mix. Top with the remaining brownie mix and the use a butter knife to swirl the cheesecake through the brownie batter.
- Bake for 25-30mins or until crisp on the edges with a slight wobble in the centre.
- Remove from the oven and allow to cool slightly in the tin before removing and placing on a wire rack to cool completely. Once cooled, portion the brownies and serve