Cheesecake and brownie would have to be two of my favourites. This easy recipe combines the two and makes a great wee treat. Perfect for dessert and great served up with a dollop of natural yoghurt.
- 150g butter, chopped
- 300g Whittakers Dark 50% Chocolate, chopped
- 3 eggs
- 1 cup (215g) caster sugar
- 1 1/2 cups (225g) plain flour, sifted
- 1/4 cup (65g) sour cream
- 250g traditional cream cheese, at room temperature
Preheat oven to 180°C. Grease and line a square 20cm slice tin with baking paper (allowing paper to overhang).
Combine the butter and chocolate and melt over a double boiler. Stirring occasionally until mixture melts and is smooth. Remove from heat and set aside for 5 minutes or so to cool.
Whisk 2 of the eggs in a small bowl. Add whisked eggs and 140g (2/3 cup) of the caster sugar to the chocolate mixture and stir to combine. Add the flour and sour cream and stir until well combined.
Use an electric beater to beat the cream cheese and remaining caster sugar in a bowl until smooth. Make sure you scrape the sides twice. Add the remaining egg and beat until just combined.
Spoon a little of the chocolate mixture into the tin and spread thinly over the bottom then start placing blobs of the chocolate mixture on top. Add dollops of the cream cheese mixture in between the chocolate. Use a skewer to swirl the mixtures together to create a marbled effect.
Bake in the oven for 30 minutes or until firm to touch. Set aside in the tin until cool. Remove from tin and place on board and cut into squares.
Makes 16-25 pieces depending on size.