Cheesecake Brownies
INGREDIENTS
FOR THE BROWNIES
- 1/4 teaspoon salt
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- 3/4 cup (75g) cocoa powder
- 1/2 cup (60g) plain/all-purpose flour
- 1 and 1/4 sticks (140g) unsalted butter
- 1 and 1/2 cups (300g) caster/granulated sugar
FOR THE CHEESECAKE
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 1/4 cup (30g) plain/all-purpose flour
- 1/2 cup (100g) caster/granulated sugar
- 2 and 1/4 cups (500g) full fat cream cheese, softened
INSTRUCTIONS
FOR THE BROWNIES
- Preheat the oven to 180C/350F/Gas 4.
- Line an 8×8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute.
- Stir well, then microwave for another minute.
- The mixture should very warm to the touch.
- Add the eggs and vanilla, and mix well until combined.
- Fold in the flour until fully combined.
- Reserve 1/4 cup of the batter, and set aside.
- Pour the remaining batter into the prepared pan, and spread out evenly.
- Bake for 15 – 20 minutes, or until the centre of the brownies is mostly set.
- Allow to cool in the pan on a wire rack whilst preparing the cheesecake.
FOR THE CHEESECAKE
- Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined.
- Beat in the egg, then mix in the vanilla extract, and flour.
- Pour the mixture over the brownie layer and spread out evenly.
- Spoon the reserved brownie batter on top, and using a toothpick, create a swirl effect.
- Bake for 20 – 30 minutes or until the cheesecake centre is almost set, but still a little jiggly.
- Allow to cool to room temperature, then refrigerate for 4 – 5 hours.
- Cut into bars, and serve.
- Enjoy!
