Chocolate cheesecake brownies anyone?

I love chocolate, I love cheesecake, I love brownies… so considering that, there is a high probability that I would adore chocolate cheesecake brownies, right? But actually, I’m a bit of a brownie purist – I like chocolate brownies and that’s it, no nuts, no fruit… just good quality chocolate! To me, that’s what a brownie should be. And I like them fudgey (to the point of almost not being cooked in the middle), I really don’t like them when they get a hard, crackly crust on the top – but I digress…

I’ve had a recipe for chocolate cheesecake brownie for ages, but maybe my purist tendencies have caused me to take so long before trying to make them. But the planets aligned today and I just happened to look in my fridge and see an abundance of exactly the right ingredients – fantastic!! (It may also have been the inspiration gained after reading the fantastic sounding recipe for Cappuccino Brownies that I saw on the Amandeleine blog).

In the past I’ve had my issues with Donna Hay recipes, but I’ll give her another chance… this one is bound to work (I can feel it) plus it’s not one of those highly-technical baking recipes where everything has to be exactly right in order to work. I figure any recipe where you just throw everything in a blender at once and whizz the ingredients together can’t be all that technical.

To make Chocolate Cheesecake Brownies you will need:

Straight from the oven - ignore the unorthodox round tin...!

185gm melted butter
1/4 cup cocoa (best quality dutch process of course!)
1 cup caster sugar
2 eggs
1 cup plain flour

For the cheesecake:
285 gm cream cheese
4 1/2 tablespoons caster sugar
2 eggs

Preheat oven to 160 c (325 F). Place butter, cocoa, sugar, eggs and flour in a food processer and whizz till smooth. Pour into a greased 20cm slice tin or similar. To make the cheesecake, whizz the cream cheese, sugar and eggs together in a food processor. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and gently swirl with a knife to get a ‘marbled look’. Bake for around 40 mins until set. Cool in the tin then cut into slices.

The verdict:

The odd texture didn't stop me from eating it, of course...!

I probably wouldn’t bother making this again to be honest. The texture of the cheesecake part was nice and light, but with a touch of egginess (not so good) and it contrasted strangely with the heavy, greasy texture of the brownie… and the two components didn’t really stay together well – they kept separating whenever I cut a piece of the brownie. Donna Hay be damned – I was right to be a brownie purist after all!!

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