This morning I woke up with a sore throat and a headache – boo. The one thing I wanted to do was bake something to make me feel better. I couldn’t think of anything better than cheesecake brownies - indulgent and rich. I looked through a few recipes but the one that won me over was from the master-of-all-that-is-sweet David Lebovitz.
I altered the recipe a little and I’m not sure if this was the reason I ended up with a less marbled and therefore less beautiful brownie - or it could've been my feeling a little under the weather. But regardless of looks the taste was wonderful - dark chocolate smoothness combined with velvety, creamy cheese goodness! This is a serious brownie and the recipe is definitely a keeper. Note: I used gluten-free flour to ensure proper brownie squidgy-ness. Enjoy.
adapted from David Lebovitz's recipe
makes 16 pieces
* I used organic where possible
main brownie mix
3 tbsp (40g) butter
3 tbsp (40g) coconut oil
115g dark chocolate (I used 85%)
2/3 (130g) cup brown sugar
2 large eggs, at room temperature
1/2 cup gluten-free flour
1 tbsp good quality cocoa powder (unsweetened)
1/8 tsp sea salt
1 tsp vanilla extract
1/2 cup (80g) dark chocolate broken into small pieces – or chocolate chips
cream cheese mix
250g cream cheese, at room temperature
1 egg yolk
5 tbsp (75g) brown sugar
drop of vanilla extract
Preheat oven to 180 degrees C.
Prepare a 23cm square pan with foil – line and lightly grease.
In a medium saucepan, melt butter, oil and chocolate, stirring until smooth. Remove from heat, stir in sugar then mix in eggs. Next add flour, cocoa powder and salt – then vanilla extract and chocolate pieces. Spread into prepared pan and even out.
To make cream cheese mix – beat cream cheese, vanilla extract, sugar and egg yolk together until smooth.
Add cream cheese mix in dollops across chocolate batter and using a small spatula or knife make swirl patterns with cream cheese to create marble effect. Place into oven and bake 30-40 minutes or until batter is set. Take out and cool before slicing. Place into fridge and enjoy cold.