It has been quite a while since I last made any brownies. I made these brownies a few weeks ago, during that time, I have been baking lots of breads, and the kids are delighted with these brownies, seems like a real treat after all those bread-baking! LOL! This wonderful brownies is from "Cake" by Rachel Allen, her latest book on cakes baking. It is a beautiful book with lots of photos and recipes that are easy to follow.
The brownie base is topped with a mixture of cream cheese, egg yolks and sugar, which are beaten till smooth, then drop by the teaspoonfuls on the brownie batter in the prepared pan. Using a knife, swirl both mixtures together for a marbling effect. Bake for 30-35 minutes and let cool in pan on rack.
Cut into 16 squares to serve.
I love swirls in bakes, do you?
These Cheesecake Brownies has a lovely moist texture. Yummy!
(adapted from "Cake", Rachel Allen)
makes 16 brownies
100 gm (3-1/2 oz) butter, cut into cubes
100 gm (3-1/2 oz) dark chocolate, in drops or broken into pieces
125gm (4-1/2 oz) caster sugar (90 gm)
pinch of salt (omit, since I've used salted butter)
3 eggs, beaten
75 gm (3 oz) self-raising flour
1 tbsp cocoa powder
100 gm (3-1/2 oz) dark chocolate, in chips or chopped into pieces
For the cheesecake mixture :
200 gm (7 oz) cream cheese
2 egg yolks
75 gm (3 oz) caster sugar (50 gm)
20cm (8 in) square cake tin with 5cm (2in) sides
Preheat the oven to 180C (350F), Gas Mark 4. If the cake tin has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and salt, followed by the eggs. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.
In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownie batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.
Bake for 30-35 minutes or until the middle of the cake still wobbles slightly when you gently shake the tin - a skewer inserted into the centre should come out with a little moisture on it. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.
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