Alright all you sweet-tooth bandits. Anyone who knows me personally can vouch for the fact that I will hurt you if you get in the way of me and my warmed up brownie, served with vanilla ice-cream. That’s no lie.
So imagine my absolute delight when we discovered this taste-bud pleasing cheesecake brownie extravaganza – this is our slightly altered version, but feel free to use the original recipe by Deb at Smitten Kitchen! Not only are these a chocoholic’s crack, they please the cheese lovers too by mixing the best of both worlds. Oh, and they’re so easy to make that my “I don’t bake, I’m a bloke” dad threw them together last week.
Brownie Mixture – 220g unsalted butter, 200g dark chocolate, 2 cups brown sugar, 4 large eggs, 1 tsp vanilla extract, 1 1/3 cups plain flour, Pinch of salt
Cheesecake Mixture – 450g cream cheese, 2/3 cup caster sugar, 2 large egg yolks, 1/2 tsp vanilla extract.
Preheat oven to 180°C. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing the paper to overhang on all sides. To begin the brownie mixture, melt the chocolate and butter in the microwave at 30 second bursts stirring each time, until you have a smooth consistency. Be aware of not overheating and burning. Add the remaining ingredients and beat until smooth. Set aside.
For the cheesecake mixture, place all ingredients in a bowl and beat together until smooth and creamy.
Spoon the brownie and cheesecake mixtures alternately over the base of the pan. Use a skewer to swirl to create a marble effect.
Bake in oven for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool. Cut into squares to serve.
You will lose your absolute mind when you bite into one of these puppies, I assure you – Derricious is an understatement.
Enjoy… just don’t hate me when your jeans get a lil’ tight haha!