Chocolatiness

by burntttoast

I like brownies. I like them a lot. So do you. Especially with walnuts and big chunks of dark chocolate. Or blonde with toasted macadamia nuts and raspberries. Yum right? I like them dense and chewy, especially out of the freezer. Sounds weird? Have you ever had a frozen mars bar? I needn’t say more. The thing with these brownies here is that they’re a winner in the fancy dress department. All dark and mysterious with a lacy ribbon of creamy white goodness, flirtaciously inviting you to take a naughty bite.

Cheesecake Brownies

200g unsalted butter, diced
100g good quality 70% dark chocolate, chopped
200g dark chocolate melts, chopped, half set aside
3 eggs
250g caster sugar
½ tsp salt
1 tsp vanilla essence
115g plain flour

250g cream cheese, softened
80g caster sugar
2 tsp vanilla essence
1 egg

Preheat oven to 180°C. Line a 24 x 24cm tin with baking parchment.

Melt the butter and the two types of chocolate in a saucepan over low heat. Set aside.

In a bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar and the vanilla and beat until the sugar has dissolved. Add the egg and beat until thoroughly combined. Set aside.

In a jug, whisk the eggs, the sugar and the salt until the mixture lightens to a creamy custard colour. Pour into the slightly cooled chocolate mixture and stir until combined. Add the flour, then the chocolate. Once it looks all delicious and glossy, pour half into the prepared tin. Make sure you scoop out some of the chocolate bits from the pan, as they tend to sink to the bottom. Now dollop the cheesecake mixture over the top, as regularly or irregularly as you like. Cover with the rest of the brownie batter. Send the tin off to oven land for about 40-55 minutes, checking after 30 mins to see where the giant brownie is up to. A skewer inserted should not come out clean, rather stickily covered in crumbs. Then, remove from the oven and cool. It will continue to bake once out of the oven, so don’t be afraid of taking it out too early.

Don’t eat this still warm. It’s best cold, or frozen. With a cup of tea. Or ice cream. Or for breakfast. Or instead of dinner.

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