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.
- 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
- 450 g Cream cheese, room temperture
- 100 g Caster sugar
- 2 Egg
- Â½ tsp Salt
- 50 g Sour cream
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.
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 170Â°C for 45 minutes. All to cool fully in the tin once baked before removing and slicing.