Cheesecake brownies

Name: Cheesecake brownies
Ingredients: 150 g butter; 200 g milk chocolate; 100 g dark chocolate; 50 ml milk; 2 eggs; 1/8 teaspoon fine salt; 100 g sugar; 230 g flour; 1 teaspoon baking powder; 1 egg; 250 g cream cheese; 80 g powdered sugar; 1 teaspoon (4 g) powdered sugar

Dessert - Cheesecake brownies by Antonela L. - Recipia

Cheesecake brownies get their two distinct layers from the cream cheese swirled over the chocolate batter. After 30-35 minutes in the oven, the center stays moist, and the pale streaks show clearly in the slices. I aim to leave distinct patches of cream cheese when I run the knife through the batter. Prep: 20 minutes. Cook: 40 minutes. Rest: 60 minutes. Total time: 120 minutes. Serves: 12. Approximately 440 kcal and 7 g protein per serving.

Ingredients

For the batter

150 g butter
200 g milk chocolate
100 g dark chocolate
50 ml milk
2 eggs
1/8 teaspoon fine salt
100 g sugar
230 g flour
1 teaspoon baking powder

For the cream cheese layer

1 egg
250 g cream cheese
80 g powdered sugar

For dusting

1 teaspoon (4 g) powdered sugar

Preparation

1. Preheat the oven to 180°C and line a baking pan with parchment paper. 2. Put the butter, milk chocolate, dark chocolate and milk in a small saucepan. Melt over low heat, stirring for about 5 minutes, until smooth and glossy. 3. Beat 2 eggs with the salt and sugar for 3 minutes, until frothy. 4. Pour the chocolate mixture over the eggs and mix until combined. Fold in the flour mixed with the baking powder. 5. Beat the remaining egg with the cream cheese and 80 g powdered sugar until smooth. 6. Spread the chocolate batter in the pan, spoon the cream cheese mixture on top and gently swirl with a knife. 7. Bake at 180°C for 30-35 minutes, until the top is set and the center is still slightly soft. 8. Let cool completely, about 60 minutes. Cut into portions and sift powdered sugar over the top.

Notes

Cut into small squares and serve with black coffee. I make it at least an hour before serving so it has time to cool and slice cleanly. Keep covered in the fridge for up to 3 days; take a portion out a little beforehand so it isn't ice-cold. Choose plain, firm cream cheese, not one with a lot of whey; if it seems watery, drain it before beating. In a pan about 20 x 30 cm, the layers will be just right; you can replace the flour with 230 g gluten-free flour blend. Contains gluten, dairy and eggs.