Name: Cheesecake brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 100 gram butter, chopped; 150 gram 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; 250 gram cream cheese, softened, chopped; 1 teaspoon vanilla extract; 1/3 cup (75g) caster sugar; 1/2 cup (125ml) thickened cream; 1 egg; 2 tablespoon flaked almonds, toasted

Cheesecake brownies

Pairing two of our favourite desserts, rich and creamy cheesecake and decadent chocolate brownies, this dessert recipe is sure to please any sweet tooth. Make a batch to share with your loved ones this weekend.

Serves 10

Prep

20M

Cook

25M

Marinate

Total

45M

Ingredients

100 gram butter, chopped

150 gram 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

250 gram cream cheese, softened, chopped

1 teaspoon vanilla extract

1/3 cup (75g) caster sugar

1/2 cup (125ml) thickened cream

1 egg

2 tablespoon flaked almonds, toasted

Method

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

4.Spread mixture into prepared pan; bake for about 10 minutes or until just firm to touch.

5.Meanwhile, make cheesecake topping: Beat cheese, vanilla 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.

6.Pour the cheesecake topping over the brownie base, sprinkle with almonds. Bake for a further 15 minutes or until set; cool.

7.Refrigerate for 2 hours before serving.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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