Cheesecake Brownies
You'll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavour and makes for a balanced bite.
Ingredients
- 225 g Butter, melted
- 220 g Dark chocolate
- 75 g Cocoa powder
- 200 g Caster sugar
- 200 g Brown sugar
- 30 ml Shot of expresso
- 2 Eggs
- 1 Egg yolk
- 130 g Plain flour
- 1 tsp Salt
Cheesecake Topping
- 450 g Cream cheese, room temperture
- 100 g Caster sugar
- 2 Egg
- ½ tsp Salt
- 50 g Sour cream
Instructions
Brownie Mixture
- Melt the butter and plain chocolate in a bowl over a pan of simmering water. Stir together until smooth.
- Add in the cocoa powder and salt and mix until fully incorporated.
- Add in both of the sugars, then add in the eggs, egg yolk and coffee, mix until smooth.
- Sieve in the flour and fold the mixture until there is no white streaks left.
- Pour the brownie batter in the baking sheet and spread to the corners. Leave 4-5 tbsp behind for the chocolate swirls.
Cheesecake Topping
- Mix the room temperature cream cheese and sour cream in a stand mixer fitted with a whisk attachment until smooth.
- Reduce the speed and add in the sugar, salt and the eggs
- Add the cheesecake mixture to the brownie base, and swirl in the remaining brownie mixture with a tooth pick.
- Bake in a preheat oven at 170°C for 45 minutes. All to cool fully in the tin once baked before removing and slicing.