This delicious recipe for brownies with a cheesecake topping is from fellow blogger MBakes. As soon as I saw them I knew I had to make them as they sounded and looked so good. Also I’ve never seen this idea before of a cheesecake topping on a brownie, and I liked it!
First I melted 170g of butter in a pan till it was smooth and golden.
Then I added 150g of dark chocolate and stirred it into the butter until it melted. I tipped the chocolate and butter mixture into a bowl and added a quarter cup (60ml) of cocoa powder and whisked it in. You will need an American measuring cup set for this. I’ve mentioned it before on other posts, you can get sets of them quite easily from the shops or on the Internet.
Add 3 eggs to the mixture, one at a time, mixing in well between each egg. Then add 200g caster sugar, 180 plain flour and 1 tsp vanilla extract and mix together well.
Finally add 2 tbsp red food colouring and mix well. Put into a lined square baking tray and set aside. Now for the cheesecake topping!
Whisk together 300g cream cheese, 2 egg yolks and 2 tsp vanilla extract until smooth and well combined.
Smooth the cheesecake mixture onto the chocolate brownie mixture in the tray. I used a palette knife to do this, taking a bit of mixture bit by bit out of the bowl and smoothing it on top. I then dipped a cocktail stick in some red food colouring and swirled it around on top. Then bake on 180C/350F/Gas Mark 4 for around 40 minutes or until the cheesecake has browned on top.
The cheesecake topping may crack on top a bit but this is ok. It will smell really good!
Once cooled, cut into squares and tuck in!
Keep in the fridge (if there’s any left…) I had three pieces! Over the course of three days I must emphasise. The cheesecake topping was especially good. Next time I make these I’m going to put extra topping on!