Cheesecake brownies

AWW

Cooking time: More than 1 hour

Serves: 8

Tools

Kitchen friendly view

Ingredients

100g butter, chopped
150g dark chocolate, chopped
1 egg
2⁄3 cup (150g) caster sugar
3/4 cup (110g) plain flour
1/4 cup (35g) self-raising flour
CHEESECAKE TOPPING
250g cream cheese, softened, chopped
1 teaspoon vanilla extract
1⁄3 cup (75g) caster sugar
1/2 cup (125ml) thickened cream
1 egg
2 tablespoons flaked almonds, toasted

Preparation method

1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm square cake pan, line the base and sides with baking paper.

2. Place the butter and chocolate in a heatproof bowl over a pan of simmering water; stir until melted.

3. Beat the egg and sugar in a small bowl with an electric mixer until thick and creamy. Gradually stir in the chocolate mixture and sifted flours. Spread mixture into prepared pan; bake for about 10 minutes or until just firm to touch.

4. CHEESECAKE TOPPING: Meanwhile, beat the cheese, extract and sugar in a
small bowl with an electric mixer until smooth; add the cream, beat until thick. Add the egg and beat until just combined.

5. Pour the Cheesecake Topping over the brownie base, sprinkle with almonds. Bake for a further 15 minutes or until set; cool. Refrigerate for 2 hours before serving.

Suitable to freeze. Not suitable to microwave.

Also in this section

Citrus cheesecake with passionfruit topping

Cookies and cream cheesecake

Mars Bars cheesecake

New York deli cheesecake

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