Chocolate Brownies With A Cheesecake Topping
Servings: 12 -16
To make them
- 200g soft unsalted butter
- 350g icing sugar
- 5 large eggs
- 200g dark chocolate – 80% cocoa solids
- 100g plain flour
- 400g cream cheese
- 1 tsp vanilla extract
- 3-4 tsp red paste food colouring
- Preheat the oven to 170C and line a tray bake tin.
- Make the brownie base first by creaming 200g of the icing sugar and the butter together until soft and fluffy. You could use caster sugar but you will get a lighter sponge vs a dense brownie like sponge.
- Beat three of the eggs and then slowly add them a little at a time beating well after each addition.
- Add the flour and mix well.
- Melt the chocolate in a heatproof bowl in the microwave at 15 second bursts. When it’s melted all the way through give it a stir and then pour into the above mixture and mix until it is all combined.
- Pour it into the lined tray bake tin and set aside.
- To make the cheesecake topping, beat the cream cheese and the remaining 150g of the icing sugar until you have a smooth batter and then add the other two eggs.
- Beat with the vanilla essence until well combined.
- Add the red food colouring to the level of intensity you wish. I used Poppy Red Paste and then added a touch of Violet to get a deeper red.
- Pour the mixture over the chocolate layer and then bake for 30 minutes.
- Don’t be tempted to leave it in longer. It will look uncooked but as long as the sides are slightly brown and the middle a little wobbly, it’s done.
- Let it cool and then chill for at least three hours in the fridge.
Slice with a knife – dip this in hot water between cuts as it will help to give you a clean finish.