Chocolate Cheesecake Brownie

Ingredients

  • Brownie:
    • 225 grams plain chocolate (45% cocoa solids)
    • 225 grams unsalted butter
    • 3 large eggs
    • 225 grams caster sugar
    • 75 grams self-rising flour
    • 175 grams plain chocolate, chopped into small chunks
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
  • Cheesecake:
    • 200 grams full fat cream cheese
    • 1 ½ teaspoon custard powder
    • 15 grams caster sugar
    • 1 medium egg at room temperature
    • ½ teaspoon vanilla extract
    • 60 millilitres double cream

Method

  1. Line a baking tray (22cm x 29cm) with baking paper. Preheat oven to 170°C.
  2. To make the brownies; break 225g plain chocolate into small chunks and place them in a heatproof bowl with butter. Place over a pan of simmering water and stir chocolate until it softens. Leave aside to cool.
  3. In a separate bowl, beat the eggs and sugar together until the mixture turns pale in color and thickens.
  4. Add melted chocolate and butter mixture to the eggs. Stir until thoroughly combined.
  5. Fold in the flour, salt, 175g chocolate chunks and vanilla extract. Pour the brownie mixture into the baking tray.
  6. For the cheesecake, beat the cream cheese, custard powder, sugar, vanilla extract, cream and egg using an electric whisk on slow speed until it forms a smooth consistency, and all ingredients are well combined.
  7. Drop spoonfuls of cheesecake mix onto the brownie then using a spatula, fold through the brownie to create swirls.
  8. Bake for 35-40 minutes.

Original recipe taken from Paul Hollywood’s City Bakes.

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