Desserts / Sweets
Cheesecake Brownies
12 servings
분량30 minutes
활동 시간5 hours
총 시간재료
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
방향
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.
영양 정보
1회 제공량
-
칼로리
737 kcal
지방 전체
54 g
포화 지방
32 g
불포화 지방
17 g
트랜스 지방
0.5 g
콜레스테롤
152 mg
나트륨
192 mg
탄수화물 전체
57 g
식이섬유
5 g
총 당류
40 g
단백질
9 g
12 servings
분량30 minutes
활동 시간5 hours
총 시간