Recipe courtesy of Paul Hollywood
Episode: New York
Print
Chocolate Cheesecake Brownies
Total:
1 hr 5 min
Active:
35 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 5 min
Active:
35 min
Yield:
12 servings
Level:
Easy

Ingredients

Brownie Mix:
  • 225 grams (7.9 ounces) plain chocolate (45-percent cocoa solids), plus 175 grams (6.2 ounces), chopped into small chunks
  • 225 grams (7.9 ounces) unsalted butter
  • 3 large eggs
  • 225 grams (7.9 ounces) caster sugar (superfine)
  • 75 grams (2.7 ounces) self-rising flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Cheesecake Mix:
  • 200 grams (7 ounces) full-fat cream cheese
  • 1 1/2 teaspoons custard powder
  • 15 grams (0.5 ounces) caster sugar (superfine)
  • 1 medium egg
  • 1/2 teaspoon vanilla extract
  • 60 milliliters (2 ounces) double cream

Directions

Preheat the oven to 170 degrees C (338 degrees F). Line a 22-by-29-centimeter (8 1/2-by-11-inch) brownie tin with baking parchment.

For the brownie mix: Break the 225 grams chocolate into small chunks and place in a heatproof bowl with the butter. Place over a pan of simmering water and heat until melted. Leave to cool.

Beat the eggs and sugar together until pale and thickened. Add the melted chocolate-butter mixture to the eggs and stir until thoroughly combined. Fold in the flour, salt, 175 grams chocolate chunks, and vanilla extract. Pour into the prepared in.

For the cheesecake mix: Using an electric whisk on a slow speed, beat the cream cheese with the custard powder, sugar, vanilla extract and double cream. Mix until smooth and all the ingredients are combined.

Drop spoonfuls of the cheesecake mix onto the brownie mix and use a spatula to fold it through the brownie, creating swirls.

Bake for 25 to 30 minutes. Check after this time as ovens vary; it may need a little longer. When done, a little mixture should still stick to a skewer inserted in the middle of the brownie.

Leave to cool completely before cutting into squares.

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