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Nonstick cooking oil spray
Cheescake toppings
228g cream cheese (not low-fat)
1 large free range egg, chilled
66g of fine sugar
½ teaspoon vanilla extract
¼ teaspoon kosher salt
1½ tsp. coffee or cocoa powder
Brownie batter
142g unsalted butter
1 teaspoon instant espresso powder (optional)
200g sugar
80g cocoa
¼ tsp salt
2 large free range eggs, chilled
½ teaspoon vanilla extract
63g all-purpose flour
This cheesecake brownies recipe seemed very laborious but that turned out not to be true. There are many photos, because the recipe seemed so complicated, we photographed every step: D They taste very good - especially so to the chocolate lover - as said, it was not hard at all. So if you like brownies, give these ones a try!
Here they are, in steps ;)
The preparations
Spray a 23 x 23 cm baking tin lightly.
Cut waxed paper crosswise and spray light.
Bring a layer of water to the boil.
Cut the fat cream cheese into small cubes.
Make the two toppings
Melt the cheese cubes au bain marie.
Stir then remove from the heat.*
Stir the egg into the cheese.
*Leave the au bain marie on the heat
Stir in the sugar, vanilla and salt.
Stir the cheese mixture very smooth.
Divide the mixture between two bowls.
Stir coffee or chocolate flavour in one bowl.
Leave bowl 2 plain and put both bowls aside until later.
Preheat the oven to 170°C
How to make the brownie batter
*Melt the burtter cubes au bain marie.
Add sugar, salt and cocoa and melt it.
Sir firmly then let cool for 5 mins.
Do not panic if now your batter looks stiff, it will be fine after these next steps!
- Beat the eggs 1 by 1 into the batter with a rubber spatula and stir in the vanilla.
- Whisk firmly after each addition until your batter looks smooth and shiny.
- Add the flour and beat with the spatula until you do not see flour anymore, give it another 30 strokes.
- Set +/- 125g batter aside and keep it in a warm place.
How to bake the brownies
Pour the batter into the baking tin, spread it smooth.
Spoon the toppings alternately on the batter.
Spoon dollops of batter on top again.
Bake the brownies for +/- 25 minutes.
Check if the brownies are cooked with a wooden skewer then allow them to cool completely in the baking tin on a wire rack.
Lift the bake on the waxed paper from the tin.
Cut into four and each quarter in four too.
Happy Easter Day!
On the end of the recipe you'll find extra baking tips!