Monday, 1 June 2020

Cheesecake Brownies | Recipe

200g dark chocolate,
150g unsalted butter,
125g white sugar,
125g brown sugar,
1 tsp vanilla extract,
1 tsp instant espresso powder,
100ml hot water,
3 eggs (whisked),
70g all purpose flour,
5g cocoa powder

150g cream cheese,
60g sugar,
1 tsp vanilla extract,
1 egg

1. Melt the chocolate and butter in a saucepan on low heat.
2. Turn off the heat once melted and stir in the sugars and vanilla.
3. Dissolve the espresso powder in the hot water and add directly into the chocolate mix. Stir until smooth.
4. Once the chocolate mix cools further, stir in the eggs.
5. Add the flour and cocoa powder and mix until thickened.
6. Pour the brownie batter into a 20cm square pan.
7. In another bowl, mix together the cream cheese, sugar, vanilla and egg until smooth.
8. Drop dollops of the cheesecake mixture on top of the brownie batter. Run a knife through the dollops to create swirl patterns.
9. Bake this at 180c for 30 minutes.
10. Let the brownie cool before slicing and serving with powdered sugar.

*Note: the addition of espresso does not add any coffee flavor to these brownies but instead enhances the rich, chocolate flavor - so rest assured, feel free to add it in and avoid omitting it.

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