These are rich, decadent and almost impossible to eat in one sitting. I brought a batch down to Jo at her stall at the monthly art fair (along with some Peanut Butter Halloween Cookies and a Triple Chocolate Loaf Cake that I'll post here soon!) to help her and her fellow artists stave off the cold and rain that was Sunday.
The brownie base is an adaptation of my old favourite. Gooey, molten chocolate into which I've packed milk chocolate chips and topped with the lightest, creamiest milk chocolate-chip cheesecake. I'd eat these warm if I were you, but be prepared for sticky fingers! If eating cold, stick them in the fridge to firm up - they'll slice better that way, too.
CHEESECAKE SWIRL BROWNIES
Yield: 12 large brownies/24 bite-size Time: 45 minutes (plus cooling and setting time)
for the brownies
280g dark chocolate (70% cocoa), broken up
280g unsalted butter
3 large eggs (or 4 medium)
280g golden caster sugar
Seeds of 2 vanilla pods (or 1 tablespoon of vanilla extract)
125g plain flour, sifted
50g cocoa powder, sifted
100g milk chocolate chips
for the cheesecake top
170g cream cheese
75g golden caster sugar
1 medium egg
1/2 teaspoon vanilla extract
50g milk chocolate chips
Heat the oven to 180C.
Line a 23cm square tin.
- Melt the dark chocolate and butter together in a bain-marie (a heatproof bowl over a saucepan of water - being careful that the bottom of the bowl doesn't actually touch the water). Once melted, set aside to cool slightly.
- Beat the eggs, sugar and vanilla together until light and frothy.
- Fold in the melted chocolate and butter mixture.
- Gently mix in the flour and cocoa powder, followed by the chocolate chips. Pour the chocolate mixture into your prepared tin.
- In a separate bowl, beat together the cheesecake ingredients (apart from the chocolate chips) until light and frothy. Stir through the chocolate chips. Pour the cheesecake mixture onto the brownie mixture and smooth to the edges of the tin with the back of a spoon. Use the back of a knife or a toothpick to swirl together the two mixtures.
- Cook for 20-25 minutes. I love my brownies to be ridiculously gooey, so I take them out at 20 minutes. The top should be crisp but the middle will be moist. For firmer, easier-to-eat brownies, leave them in that few minutes longer. Leave to cool in the tin (preferably in the fridge overnight) before turning out and slicing. They can also be gently warmed up in the oven at a later point and served with ice cream!
Brownie mixture adapted from here.
Cheesecake mixture adapted from the Hummingbird Bakery cookbook p27.