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This recipe is classed as easy

Rating 3.33 / 5 (158 votes)

Prep time:
20 min, plus 30 minutes cooling time
Cook time:
35 min
Serves:
16 brownies

Rachel Allen steps up the indulgence level with her decadent brownies, with rich chocolate complemented by the tang of swirling cream cheese

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Method

1. Preheat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin - if it has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.

2. Place the butter and chocolate in a saucepan and melt over a low heat. Stir just until smooth, then remove from the heat and beat in the sugar and a pinch of salt, followed by the eggs.

3. Sift in the flour and cocoa powder, add the chocolate chips and stir in. Tip the batter into the prepared tin and spread out using a spatula.

4. In a clean bowl, beat all the ingredients for the cheesecake mixture together until smooth. Dot heaped teaspoonfuls of this mixture across the top of the brownie batter in the tin, then use a skewer or knife to swirl the two mixtures together, right across the tin and up to the edges.

5. Bake for 30-35 minutes, or until the middle of the cake still wobbles slightly when you gently shake the tin – a skewer inserted into the centre should come out with a little moisture on it.

6. Remove from the oven, place on a wire rack and allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve.

See more cakes from Rachel Allen's Cake Diaries

Text © Rachel Allen 2012. Photography © Philip Webb 2012.
Recipe from:

Ingredients

  • 100 g butter, cut into cubes
  • 100 g dark chocolate, in drops or broken into pieces
  • 125 g caster sugar
  • 3 eggs, beaten
  • 75 g self-raising flour
  • 1 tbsp cocoa powder
  • 100 g dark chocolate, in chips or chopped into pieces

For the cheesecake mixture

  • 200 g cream cheese
  • 2 egg yolks
  • 75 g caster sugar

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Latest Comment

View all comments (7)
 

Hi Shalmili, thanks for your comment. We found when testing this recipe that it was important not to over-swirl the cream cheese into the mixture so that the swirls of white stay visible. It's mainly a brownie with a cheesecake topping so may not have been cheesecakey enough for you for that reason. If you do try it again please let us know how it goes. If you'd like to make a cheesecake please take a look at our gallery here: [link]

SarahGoodFood SarahGoodFood  Posted 18 Nov 2013 11:50 AM
 

Definitely didn't look like that.. followed the instructions to the T.. But no good.. Did it twice.. I feel the cheesecake mixture was less.. Needed more... Very unghappy.. :(

Shalmili Shalmili  Posted 15 Nov 2013 6:55 PM
 

HI Angela, I wouldn't change this recipe without testing it first as baking is so precise but here's a flourless chocolate mousse cake to try instead [link] - I've made it many times for gluten-free friends and it always goes down well.

Anna

Anna -Good Food Anna -Good Food  Posted 05 Aug 2013 4:26 PM
 

Im
wondering if i can substitute the flour for ground almomds as my friend is a coeliac....

angelaL68499 angelaL68499 Posted 05 Aug 2013 9:22 AM
 

I made this as a treat for friends and it was demolished in minutes! The cheesecake part of my brownies were a bit orange in colour from the egg yolks but it still tasted good.

Becs Good Food Becs Good Food Posted 29 Jul 2013 10:35 AM
 

Very nice brownies. Easy to make.

OrlaM8564 OrlaM8564 Posted 20 Oct 2012 8:32 PM
 

tarupU53830 tarupU53830 Posted 12 Oct 2012 10:18 PM