PHOODIE’S DOUBLE CHOCOLATE CHEESECAKE BROWNIES 8

I’m a cheesecake fan from waaaay back.

Can’t get enough of the stuff.

And whilst there is a very special place in my heart for a slice of the good ol’ fashioned New York variety, I don’t discriminate. I love every single type that exists. This obviously includes the “cheesecake brownie.”

I have experimented over the years with cheesecake brownies and have decided that this recipe is the ultimate. SO easy and hits all the right spots.

I hope you make them and then enjoy them as much as me!

INGREDIENTS

To make a slab that is 19 x 23 cm – about 24 small brownies

For the brownie component:

You need to make one and a half times THIS RECIPE. Instead of nuts I use large dark chocolate chunks.

For the cheesecake component:

350g cream cheese

2 small eggs (or 1 large egg)

3/4 cup caster sugar

METHOD

1) Make the brownie batter;

Follow the steps on THIS recipe, remembering that you are making one and a half times the quantity. Once the batter is made, do not bake, set aside.

2) Make the cheesecake batter; In an electric mixer, beat the cream cheese on high for a few minutes until smooth. Add eggs and beat on high for another couple of minutes. Add sugar and beat on high for a further couple of minutes. DONE – How easy!??!!?

3) Once you have the two batters you need to combine them. Start by transferring all of your brownie batter into a lined rectangular dish, approx. 19 x 23cm.

4) Dollop the cheesecake batter on top, about 1/4 cup worth at a time. Use a sharp knife to create a marbled pattern between the cheesecake and the brownie. Be careful not to just mix the batters together, you want to taste cheesecake AND brownie as individual mouthfuls when you are eating.

5) Chuck into a 180 deg cel oven for aboutttttt 35 – 50 minutes or until set to the touch. A skewer should NOT come out clean when inserted. (I know 35 – 50 mins is a long time but just between me and a few of my girlfriends we had 3 different cooking times, it really depends on your oven and how you marble the batters. The brownies are definitely meant to be gooey and fudgey but should NOT be raw!)

ENJOY!