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250 ml canola oil
500 ml sugar
4 large eggs
10 ml vanilla essence
250 ml cake flour
160 ml cocoa powder
1 ml baking powder
2 ml salt
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
2 large eggs
250 ml sugar
Cocoa powder for dusting
Preheat the oven to 180°C. Line 2 muffin pans with 3 cm high cupcake cases.
Beat the oil and sugar until well blended. Add the eggs and the vanilla and mix with a wooden spoon until just combined. Do not overmix.
Sift the flour, cocoa powder, baking powder and salt together. Gradually whisk into the oil mixture until just combined. Set aside.
Beat the cream cheese, eggs and sugar together until well combined.
Spoon the brownie mixture into the muffin cases. Spoon the cheesecake mixture on top and bake for 20 minutes. Leave to cool.
Dust with cocoa and serve with fresh strawberries.
HINTS & TIPS:
• Use large eggs and not extra-large eggs.
• The mixture must be mixed with a wooden spoon and care should be taken to not overmix.
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