Dark and white chocolate brownies

This two-tone brownie is a delectable twist on the classic recipe and can be easily dressed up as a decadent dessert.
16 Item


Cream cheese


1.Preheat the oven to 180°C. Line a brownie or slice tin (about 20cm x 20cm) with paper.
2.Melt butter and cocoa, stirring until smooth. Add sugar and eggs, and beat with a wooden spoon until smooth. Add flour and blend well. Pour into tin.
3.For the cream cheese layer, mix the melted butter with the sugar, cream cheese and egg, and beat well until smooth. Mix in vanilla and flour.
4.Dollop spoonfuls of white mixture over the dark and swirl. Bake for 30-40 minutes.

A swirly cream cheese layer makes this brownie a little special. Don’t overcook it or it will be dry. Test with a skewer – it should have a sticky residue that can be rolled into a ball in your fingertips.


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