Cheesecake Brownies

• 份量: 12 servings
• 准备时间: 30 minutes
• 总时间: 5 hours

配料

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

步骤

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.

营养

• 卡路里: 737 kcal
• 总脂肪: 54 g
• 饱和脂肪: 32 g
• 不饱和脂肪: 17 g
• 反式脂肪: 0.5 g
• 胆固醇: 152 mg
• 钠: 192 mg
• 总碳水化合物: 57 g
• 膳食纤维: 5 g
• 总糖: 40 g
• 蛋白质: 9 g