Cheesecake Brownies are easy to make and taste delicious. Perfect for morning or afternoon tea. Serve with espresso coffee for a taste sensation.
125g butter, chopped into pieces
150g dark chocolate, chopped
2/3 cup caster sugar
3/4 cup plain flour, sifted
1/4 cup self raising flour, sifted
250g cream cheese, softened
1 tsp vanilla extract
1/3 cup caster sugar
1/2 cup cream
Grease a deep 19cm square cake tin and line base and sides with baking paper. Extend the paper 5cm over edge of sides.
Combine butter and chocolate in a small saucepan and stir over low heat until melted and smooth. Set aside to cool.
Beat egg and caster sugar in a small bowl until thick and creamy. Stir in chocolate mixture and flours.
Spread mixture into cake tin and bake for 10 minutes at 180 degrees celsius. Remove from oven and set aside to cool.
Beat cream cheese, vanilla, caster sugar and egg in a small bowl with electric mixer until smooth. Beat in cream.
Pour topping over brownie base and bake for a further 15 minutes. Turn oven off and allow cheesecake to cool with the oven door slightly ajar. When cool, refrigerate for a minimum of 3 hours before removing from cake tin.
To serve, cut brownies into squares and top with fresh raspberries.
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