Fudgy cheesecake brownies recipe

  1. Preheat the oven to 180C (160C fan/gas 4) and grease a 23cm shallow square cake tin with a little butter, then line it with baking parchment.
  2. Make the brownie base first.
  3. Melt the butter in a medium saucepan.
  4. While you wait, break the chocolate into pieces, then add them to the melted butter, and take the pan off the heat.
  5. Let the chocolate melt until smooth, stirring now and again with a spatula.
  6. Put the eggs and sugar in a large bowl.
  7. Using a whisk, beat together until frothy and a little thicker, just for 30 seconds or so.
  8. Pour the melted butter and chocolate into the eggs and whisk to combine.
  9. Sift the flour, cocoa and salt into the bowl.
  10. Beat together using your (already chocolatey) whisk, until smooth and thick.
  11. Scoop about 4 tablespoons of the batter from the bowl and set aside, then scrape the rest into the prepared tin and smooth the top.
  12. Now make the topping.
  13. Put the cream cheese in a large bowl, add the egg, sugar and vanilla.
  14. Whisk until smooth and creamy.
  15. Spoon the cheese over the brownie batter in the tin, then spread it into a thin layer using the back of the spoon or a spatula.
  16. Spoon the reserved brownie batter over the cheesecake topping.
  17. Drag a skewer or the tip of a knife through the cheesecake layer to create feathery swirls.
  18. Bake for 3035 minutes, or until the brownie has risen all over and jiggles just a little in the middle when you gently shake the tin.
  19. This is vital for a fudgy result.
  20. Leave to cool completely in the tin, then cut into squares.
  21. Theyll keep in an airtight container for several days.

butter, dark chocolate, eggs, caster sugar, flour, cocoa, salt, fullfat cream cheese, egg, sugar, vanilla

Taken from www.lovefood.com/guide/recipes/44132/fudgy-cheesecake-brownies-recipe (may not work)

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