A few days ago I mentioned casually to the OH that I thought I’d make some white chocolate cheesecake brownies. Next thing I know he’s sent me a meeting invite to my email for the following day so I don’t forget. Last time we went on date he invited me by meeting request – that’s just how we roll in this house.
Fast forward a day and the most delicious smell is wafting out of the kitchen and taunting us. Brownies smell pretty good, but these were something else, just you wait and see. Also they look so pretty, I’m really not gifted when it comes to presentation and struggle to even cut non-wonky slices of cake, but these just look so good even before they came out of the tin, so they’d be great to give as a gift or to take to a gathering.
- For the brownies:
- 400g unsalted butter
- 400g dark cooking chocolate (I use Green & Blacks organic cooks chocolate which is 70% cocoa solids)
- 500g golden caster sugar
- 6 eggs (about 300g)
- 1 tbsp vanilla extract
- 230g plain flour
- ½ tsp salt
- For the cheesecake:
- 360g cream cheese (I used 2 180g packets of full fat Philadelphia)
- 80g golden caster sugar
- 2 eggs
- 150g white chocolate
- Grease and line your tin a and pop the oven on to 180c.
- Start on the brownies by adding butter and the broken up chocolate into a large pan and melting over a gentle heat.
- Mix the sugar with the beaten eggs and vanilla and in another separate bowl combine the flour and salt.
- Allow the melted butter and chocolate mixture to cool slightly so that the eggs don't cook on impact, then add the sugar and egg mixture stirring to combine. Then add the flour and stir to combine, don't worry about being delicate.
- Pour most of the mixture into the tin, leaving about a quarter to add on top of the cheesecake layer.
- Make the cheesecake by melting the white chocolate in a bowl over a pan of hot water. (For dark chocolate I usually just bung it in the microwave or even the oven but white chocolate it fussier so extra effort is needed.)
- While its melting beat the cream cheese, eggs and sugar together. Then mix in the melted chocolate.
- Pour on top of the brownie mixture as evenly as possible though you don't have to be precise.
- Then dot spoonfuls of the reserved brownie mix on top. To create a marbled effect use a wooden spoon to drag and swirl the mixture into a pattern.
- Pop in the oven for about 30 mins, if it looks like the cheesecake is starting to catch cover with a layer of tinfoil to stop it browning too much.
- Once it's done it will wobble just slightly, remove from the oven and leave to cool in the tin on top of a cooling rack.
So there you have it, I think these would be pretty good with some chocolate chunks added into the brownie batter if you wanted a triple chocolate hit.
What are your favourite type of brownies?