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Sunday Loves – 22.06.2014

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So last week I finally had a reason to make a brownie recipe that I’ve had written down for literally years. But have never made. And HOLY MOLY I can still taste the goodness. So I’m sharing my recipe for my Sunday Loves this week. It’s the first episode of TB in a couple of sleeps so maybe you might want to cook this bad boy up and have it on hand juuuuust in case Eric doesn’t make an appearance… pretty sure that’s my/our plan!

Oh and btw this recipe does come with a warning: It is extremely extremely decadent. So when it says cut into small squares you literally want tiny small squares. I know this from experience since last week I decided to taste test the brownie before Kindy pickup… It wasn’t a good look me showing up with a chocolate hangover! Totally worth it though.

 

Choc Cheesecake Brownie!!!

Pure indulgent deliciousness...

Pure indulgent deliciousness…

INGREDIENTS:

BROWNIE:

150g butter, melted and slightly cooled

1/2 cup cocoa

3 eggs, room temperature

11/4 cups sugar

1 teaspoon vanilla essence

1/2 cup flour

3/4 teaspoon baking powder

1/2 cup dark chocolate chipes

TOPPING:

250g cream cheese, softened

1 egg

1/4 cup sugar

1/2 teaspoon vanilla essence

 

METHOD:

  • Preheat the oven to 170C. Line an 18cmX28cm tin with baking paper.

  • To make the topping, beat the cream cheese, egg and sugar together until fluffy. Add the vanilla essence and beat again until combined. Set aside.

  • To make the brownie, pour the melted butter into a large bowl and sift over the cocoa. Whisk together until combined. Add the eggs, sugar and vanilla essence. Whisk vigorously for about 30 seconds until the mixture becomes creamy and slightly paler in colour.

  • Sift over the flour and baking powder. Use a spatula to combine gently. Fold in the chocolate chips.

  • Spoon half the brownie mixture into the base of the prepared tin, smoothing it out with the back of a spoon. Place dollops of the topping over the brownie, then fill in the gaps with the remaining brownie mixture.

  • Use the point of a knife or a chopstick to zigzag through the brownie and swirl the two mixtures together.

  • Bake for about 45 minutes until the brownie is pulling away from the sides of the pan and is not wobbly in the centre. Cool in the pan and cut into small squares to serve. KEEP REFRIGERATED.

 

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