I think this may be the 6,295th brownie recipe I've posted on this blog (statistic may or may not be accurate), but the main reason for that is because I bloody love them. A gooey chocolate brownie...isn't that every chocaholic's dream?! While I've posted about brownies of the gooey, more cakey, and also slimming sort (yes, they exist), this recipe combines two of our favourite desserts: chocolate brownie AND cheesecake. Finally, will this post be *the* brownie recipe to end all brownie recipes?!
I first heard of this Rachel Allen concoction through my colleague, Hannah (who is an incredible baker- you can check out her works of art on Instagram here). She brought a batch into work and as soon as I saw them, I swear I fell in love. The brownie mixture is poured into a baking dish as usual, just with the added cheesecake layer on top. You bake these two layers together, swirling the cheesecake in with the brownie for a pretty marbled effect just before you pop the dish in the oven. You can use any brownie recipe for this, but I chose to go with the extra gooey delights I showcased in this post.
Ingredients (Makes around 25)
For The Brownies
240g dark chocolate
240g baking spread
320g caster sugar
145g plain flour
A pinch of salt
A couple of drops of vanilla extract
100/150g milk or white chocolate (for chunks within the brownies)
For The Cheesecake
115g caster sugar
3 egg yolks
300g cream cheese
A drop of vanilla extract
1. Preheat the oven to 180 degrees centigrade and line a large baking dish. Break the chocolate into small squares and melt with the baking spread in a bowl over a pan of boiling water. Once all melted and combined together, set aside and leave to cool slightly.
2. In a separate bowl, combine the eggs, sugar, salt and vanilla and mix well.
3. Add the cooled chocolate to this mixture, mix, then sift in the flour. Make sure there are no lumps of flour and that everything is combined well.
4. Break up the milk or white chocolate (whichever you prefer- I used a bit of both for the chocolate chunks) and scatter throughout the mixture. Give it a rough stir before pouring into a lined baking dish.
5. In another bowl, beat the cream cheese so it's soft before separating 3 eggs and adding the yolks to the cheese. Chuck in the sugar and beat together until it's all combined. It will seem a bit runny in texture but this will become more firm in the oven.
6. Pour the cheesecake mixture evenly over the brownie mixture, making sure the brownie is covered. Using a fork, gently swirl the prongs through both mixtures, allowing them to slightly run into each other for a marbled effect.
7. Bake in the oven for between 30 and 40 minutes. After 30 minutes, pop a knife (or whatever you have available) into the middle of the mixture; if it comes out clean, take the brownies out, if it's still runny, stick them back in the oven for another 5-10 minutes. If the cheesecake mixture looks like it's going a bit too brown, place a sheet of tin foil over the dish to stop the top from burning.
8. Once cooked, place on a cooling rack. Cut the brownies into squares (I make the squares quite small as these brownies can get sickly!) and serve cold or heated up with a scoop of ice-cream for an impressive dessert.
These brownies are heavenly. While they can be too sickly-sweet for some, they definitely satisfy my sweet-tooth and chocolate cravings! I made these for my boyfriend's birthday...all with homemade bunting too!
Will you be giving this recipe a go?