Now today may be the day we celebrate the wedding of Prince Harry and Meghan Markle, just a few miles away from here, but I’ve also been celebrating something else… After a year long quest to find the perfect cheesecake brownie, I have finally done it! Hooray! I was just after that gorgeous swirl of cheesecake through the brownie mixture, which never quite seemed to go right. Too much cheesecake mixture, too liquid, was it better as a layer on top or swirl through, what brownie mixture was best…? Well, I’ve answered all those questions and come up with this. It’s so simple and delicious, there’s no excuse not to give it a go.
Cheesecake Brownie
Ingredients
100g baking spread/butter
175g caster sugar
75g dark muscavado sugar
100g dark chocolate, broken into pieces
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract
100g plain flour
2 tbsp cocoa
½ tsp baking powder
100g chocolate for chunking and mixing in
Cheesecake
250g tub of soft/cream cheese
3 tbsp caster sugar
Method
- Pre heat your oven to 200°C/180°C fan/Gas Mark 6.
- Line your brownie pan (I use a 9″ square) with baking paper or reusable non-stick sheets
- First comes the brownie! Pop your baking spread or butter, both sugars, 100g of chocolate and golden syrup into a saucepan and heat gently, stirring, until it’s all melted together. Take off the heat and put to one side to cool.
- In another bowl, beat together the eggs and flavouring, then whisk in your chocolate mixture once it’s cooled a bit. No need to wait too long, you just don’t want to cook the beaten eggs with hot chocolate!
- Mix the flour, cocoa and baking powder in a bowl or your scale pan, then fold into the mixture.
- Chunk up your chocolate and mix in.
- Pour your brownie mixture into the brownie pan
- Next comes the cheesecake bit! Combine the cream cheese and sugar in a bowl – don’t beat it, just stir until the sugar’s mixed in, you want it to retain its thickness.
- Dollop nine teaspoons of cheesecake mix in three rows on top of your brownie mix, then carefully swirl with a knife. A knife gives good, thick swirls, rather than the thin swirls that skewer might give.
- If you want more swirls, add a little more cheesecake mix and swirl again. You’ll have some cheesecake mix left over at the end – but that’s fine!
- Bake for 20-25 minutes.
- The top should look crisp and the edges should be just beginning to crack and shrink away from the edges of the pan.
- Let it cool in the tin for a good 10-15 minutes, then lift out and let cool completely on a cooling rack.
- Cut up and enjoy the scrumptious swirls!
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