Cheesecake Swirl Brownies
Ingredients:
100 g dark chocolate, chopped
85 g butter
2 large large eggs
200 g white sugar
125 g cake flour
50 g cocoa powder
5 ml vanilla essence
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
30 ml LANCEWOOD® Sour Cream
45 ml sugar
1 large egg
Method
- Preheat the oven to 180°C. Line a 20 x 20 cm square baking tin with parchment paper.
- Using a large mixing bowl, add the dark chocolate and butter. Melt in the microwave.
- Add the eggs and whisk together. Add the sugar and whisk for 1 minute until well combined.
- Add in the flour and cocoa powder and whisk together. Add in the vanilla essence, stir and set aside.
- In a separate bowl, combine the cream cheese, sour cream, sugar and egg and whisk well to combine.
- Spoon ¾ of the brownie batter into the lined baking tin and spread evenly.
- Spoon the cheesecake mixture on top and spread evenly.
- Top with the remaining brownie batter and swirl into the cheesecake mixture using a knife.
- Bake for 45 minutes. Allow to cool for 30 minutes in the baking tin and then transfer to a wire rack.
- Cut into squares and enjoy as a decadent treat!
Made With This Product(s)
