Desserts / Sweets

Cheesecake Brownies

Name: Cheesecake Brownies
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 12 servings
Ingredients: 200 g dark chocolate; 175 g unsalted butter; 250 g caster sugar; 120 g plain flour; 30 g cocoa powder; 3 large eggs; 1 tsp vanilla extract; 200 g chocolate chunks (optional - I used dark but milk & white choc works); pinch flakey salt; 600 g full-fat cream cheese; 100 g icing sugar; 1 tsp vanilla extract (or to taste); 300 ml double cream

12 servings

porzioni

30 minutes

tempo di preparazione

5 hours

tempo totale

Inizia a Cucinare

Ingredienti

200 g dark chocolate

175 g unsalted butter

250 g caster sugar

120 g plain flour

30 g cocoa powder

3 large eggs

1 tsp vanilla extract

200 g chocolate chunks (optional - I used dark but milk & white choc works)

pinch flakey salt

600 g full-fat cream cheese

100 g icing sugar

1 tsp vanilla extract (or to taste)

300 ml double cream

Istruzioni

Line your 8-inch (20 cm) tin with greaseproof paper, covering the base and sides with overhang. Preheat oven to 170°C fan/ 190Cc conventional/ 375°F).

In a heatproof bowl set over a pan of simmering water, gently melt together the butter, dark chocolate and caster sugar. Stir until smooth, then remove from the heat.

Sift in the flour, cocoa powder and a pinch of salt. Stir to combine. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Fold through the chocolate chunks. Pour the mixture into the lined tin and bake for about 30 minutes, until set on top with a slight wobble in the centre. A skewer should come out with a few moist crumbs.

Leave to cool completely in the tin.

In a large bowl, beat the cream cheese until smooth.

Sift in the icing sugar, add the vanilla extract, and whisk until combined. Pour in the double cream and whisk until the mixture is thick and holds its shape (don’t over-whip).

Once the brownie layer is fully cooled, spread the cheesecake mixture evenly over the top. Smooth the surface with a spatula.

Chill in the fridge for at least 4 hours (overnight is best) until firm.

Lift from the tin using the paper and cut into neat squares with a sharp knife. Store in the fridge and enjoy within 3–4 days.

The video below will help with this recipe.

Nutrizione

Dimensione della Porzione

Calorie

737 kcal

Grassi Totali

54 g

Grassi Saturi

32 g

Grassi Insaturi

17 g

Grassi Trans

0.5 g

Colesterolo

152 mg

Sodio

192 mg

Carboidrati Totali

57 g

Fibra Alimentare

5 g

Zuccheri Totali

40 g

Proteine

9 g