I have this housemate who doesn't really like chocolate. Or so he says... Funnily enough he loves this Chocolate Cheesecake Brownie. And it does not hold back on chocolatey goodness! They are incredibly simple and you don't really need any fancy equipment, just a little elbow grease (or blender/mix-master/bamix if you're lazy like me). So chocolate haters' (and dieters) beware. These are irresistible.
- 183g butter, melted
- 1/4 cup cocoa
- 1 cup caster sugar
- 2 eggs
- 1 cup plain flour
For the cheesecake:
- 285g cream cheese (I used a low fat, spreadable version)
- 1/3 cup caster sugar
- 2 eggs
Preheat oven to 160C (conventional uses 170C). Combine ingredients in a bowl until smooth then pour into a lined 20cm-square cake tin (note that I used a 23cm-round tin as I don't have a square one).
Blend/mix these ingredients until smooth. It's possible by hand but will take some time, and the cheese will need to be really soft. Pour over brownie and swirl through using a knife or skewer (this won't work so well in the round tin).
Blend/mix these ingredients until smooth. It's possible by hand but will take some time, and the cheese will need to be really soft. Pour over brownie and swirl through using a knife or skewer (this won't work so well in the round tin).
Bake 45 - 50 minutes until firm to touch. Cool completely (chilling is recommended) before cutting and serving, otherwise the brownie component will collapse.
This is a fantastic, yet impressive, dessert. Top with some raspberries and dust with icing sugar to fancy it up. It doesn't need cream, ice-cream, etc. as it's sweet enough already.
NB: It doesn't really come out this yellow, the light when I was taking photos wasn't too good.
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