Cheesecake brownies

By: Rachel Allen From: Rachel Allen's Cake Diaries

On TV Tonight

  • 20:00 - The Roux Masterclass: Alain and Michel Roux Jr - James Martin
  • 20:30 - Rick Stein's Fruits of the Sea - Rick Stein's Fruits of the Sea (1): Ep 6
  • 21:00 - Choccywoccydoodah - Spring is in the Air
Printer friendly version Mobile version

This recipe is classed as easy

Avg User rating

3.24 / 5 (89 votes cast)

Rate & comment
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

Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

Similar recipes

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
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

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:


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Register

Forgotten your password?
Resend activation

Latest Comment

 

Very nice brownies. Easy to make.

OrlaM8564 OrlaM8564  Posted 20 Oct 2012 8:32 PM
 


tarupU53830 tarupU53830  Posted 12 Oct 2012 10:18 PM