Cheesecake brownies.

 

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As with every week Wednesday was bake off day. Word seems to be spreading amongst friends that I make treats at this time of week, and so we had a few extra visitors to settle down and stuff our faces with my sweet treats, while watching GBBO.

Knowing I was having a few extra people around I decided too make something that would require minimum effort for maximum loveliness..  Chocolate & cheesecake brownies. These are the bomb! I know I say this about everything I bake – I’m a dessert lover, what can I say?- But seriously, these are unreal. Little word of warning, If your on a diet, these aren’t for you!

I originally found this recipe over on trusty Pinterest, i’ve made a few tiny tweaks, but you can find the original here.

So now I’ve bigged up my baking, time to give you all the details on how to make them yourself.

These brownies are made in two parts, first the brownie mixture then the cheesecake mixture.

For the brownie mixture you’ll need:

225g Butter

450g sugar (I did warn you this was no good for anyone on a diet.)

4 eggs

1/2 Tablespoon Vanilla essence.

155g Cocoa powder

1/2 Tablespoon Baking powder.

170g Plain flour

100g Chocolate chips.

And here’s what you’ll do to make up the brownie:

  • First, line a baking tray with some baking paper. I’ve used a 9″ by 12″ rectangle tin. It can be slightly smaller, but any bigger and your brownies will be too thin.

 

  • Combine your Butter and sugar in a saucepan, simmer until the butter and sugar have melted and the liquid starts to bubble. Once its bubbling, turn the heat off and leave your mixture for around 20 minutes to cool, longer if its still hot. You don’t need it to be a completely cold syrup, but too much heat and it will scramble your eggs. 

 

  • Next add your eggs and vanilla, using a whisk to combine. An electric whisk is best for this, get those eggs nice and frothy.

 

  • Now add your Cocoa powder, baking powder and flour, giving another good whisk to thoroughly combine everything.

 

  • Lastly, add your chocolate chips. Before spooning your mixture into you baking tray.

 

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Before starting your cheesecake mixture, preheat your oven to 180/ gas mark 4.

Now we can start on the cheesecake mixture. Heres what you’ll need.

  • A tub of cream cheese, just those standard tubs ( I think they hold about 180g)
  • 75ml of sour cream
  • 100g Sugar
  • 1 teaspoon of vanilla extract.
  • 1 egg.

 

The Cheesecake element to the brownies is really easy to make, just pour it all in a bowl and give it a good mix. I like to use an electric whisk for this, even better if you have a free standing mixer, then you can leave it for five or so minutes to really froth up. The longer you whisk the lighter the cheesecake.

Once you’re cheesecake mixture is finished, we can add it to the brownies.

  • Using a spoon, scoop a tunnel down the width of the brownie tin, not too deep, you want a layer of brownie at the bottom. I find it best to just drag the back of the spoon down, making the perfect little ridge.

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  • Now, using another spoon, scoop up some of your cheesecake mixture and fill the space you’ve just made.

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  • Repeat this across the rest of your brownie, making sure you leave a gap of brownie in-between. You want a striped effect, brownie – cheesecake – brownie – cheesecake ect. Don’t worry about it being super neat, its homemade and after the next step it will look amazing regardless.

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  • Now, using a knife or kebab skewer. drag from the top (length ways, not width) lightly down through the mixture.

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  • Move a long a little and starting from the opposite end (so the bottom of your tray, drag your knife/skewer back up to the top, giving this effect.

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  • Continue this along the rest of your tray, until you’ve reached the end.

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  • Now place in the oven, middle shelf for around 30 minutes for lovely warm and gooey brownies. Forty minutes  if you like your brownies a bit firmer.

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And thats it. Your Chocolate & cheesecake brownies are ready to slice and serve. I’d leave to cool for around ten minutes before eating, just to save your mouth from molten hot brownie lava burns.

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Easy, peasy. You can eat them on their own, as a side to a lovely cup of tea or even warm with a dollop of ice cream. Delicious. Enjoy.

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Robyn,

The little woman pretends.

 

 

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