This a variation to my vanilla cheesecake brownie recipe which has been a firm favourite among my friends for a while. This version is my husbands favourite, however it does not look as good as the contrast between dark and white but is a pleasant surprise as the chocolate cheesecake is almost not perceptible. I would say they are more sophisticated brownies and as such can very well be served with afternoon tea and are great for entertaining as they can be made in advance and keep for about a week in an airtight container in the fridge.
Makes 25 squares|Baking time 45 minutes| Good for entertaining
75 grams plain chocolate (approx 50% cocoa)
300 grams cream cheese chilled
2 teaspoons flour
5 tablespoons dark brown soft sugar
1 large egg
1/2 teaspoon vanilla extract
75 grams dark chocolate
185 grams butter
1 1/4 cups (275 grams) granulated white sugar
1 teaspoon vanilla
3 large eggs
3/4 cups (115 grams) flour
1 tablespoon cocoa
- Line and grease a 20×20 cm tin and preheat oven to 170 degrees C
- Cheesecake part:
- Melt chocolate for cheesecake over simmering water, cool slightly
- In a food processor add all the other cheesecake ingredients and process until blended
- Add melted chocolate and process until blended (note you will have to work quickly so the chocolate does not harden before blended)
- Set aside
- Brownie part:
- In a clean bowl, melt dark chocolate and butter over simmering water
- Place sugar in a medium size mixing bowl, add melted chocolate and beat until well combined
- Add vanilla and mix
- Add eggs one at a time beating well after each addition
- Sift flour and cocoa and add to egg mixture, beat briefly on low speed and then mix by hand until just blended
- Pour two thirds of the brownie mixture into the prepared pan, spoon mounds of cheesecake mixture over chocolate mixture evenly and then spoon/pour the remaining brownie mixture in between the cheesecake mixture. Use the back of a wooden spoon to marble more if desired.
- Bake for 45 minutes until top looks papery, check after 35 minutes.
- Cool completely in tin before cutting into even squares and refrigerate for at least 12 hours
- Always serve chilled
Tip: It is important to use a new bowl to melt the chocolate required for the brownie mixture as any chocolate residue might burn on the second melting, which will leave an overall unpleasant taste.