Author: Emmy Baker
Recipe type: Dessert
- Brownie batter
- 150 gr extra dark chocolate (chopped)
- 50 gr milk chocolate (chopped)
- 200 gr unsalted butter (cut into pieces)
- ½ teaspoon vanilla extract
- 200 gr powdered sugar
- 3 eggs
- 110 gr of wheat flour
- Cheesecake topping
- 400 gr cream cheese (Monchou)
- 100 gr powdered sugar
- 1 teaspoon vanilla extract
- 1 egg
- Get a heat resistant bowl. Add chocolate and butter. Heat the chocolate and butter over a pan with simmering water (au bain marie). When the chocolate and butter has melted, let it sit for a couple of minutes until it is lukewarm. Now add the sugar and stir together. Add the vanilla extract. Add the eggs, one by one (so, add first egg, stir until combined, add 2nd egg etc…). Add the flour. Mix together until the mixture is shiny again (2 minutes). You can mix the batter by hand, no need for a mixer. This way the brownie will be fudge-like in consistency (since you don’t incorporate a lot of air into it).
- Line a square tin (about 27x26x5,5 cm) with aluminium foil. Get a small teacup and put some of the brownie batter into it. Set aside. Pour the rest of the brownie batter into the square tin. Spread it evenly onto the bottom of the tin. Set aside.
- Preheat the oven (170c degrees).
- Get a bowl or a food processor. Add the cream cheese, the powdered sugar and the vanilla extract. Stir a little before mixing with mixer or food processor (otherwise the powdered sugar will go everywhere). Don’t overdo it. The mixture should not get too thin. It doesn’t matter if the mixture is a bit lumpy. Add the eggs, one at a time. Mix well together.
- Spread the cream cheese topping evenly over the brownie batter. Now it’s time to make the swirls. Add dollops of the brownie batter (which you put aside in the small teacup) onto the cream cheese topping (4 in a row, so 4x4). Get a knife and run it through the dollops (1st row from right to left, 2nd row left to right etc… Then up and down, and down and up etc…).
- Put it in the oven (170c) for about 40 minutes. When you take it out, the cheesecake topping should be slightly golden. If you are not sure if the brownie is done, do the toothpick test (insert a toothpick in the centre, then pull it out. There should be a couple of crumbs attached to the pick when you get it out)! When it’s done, leave it to cool for a minimum of 2 hours. For the best result though, keep it overnight in the fridge. Bon appetit!
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