Cream cheese brownies - recipe

Ingredients

Recipe , Chocolate , Brownie , Cream cheese

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1

Preheat oven to 180°C. Grease a 20cm square tin with butter and line with baking paper.
2
Melt the butter and chocolate in large heatproof bowl over a bain marie. Remove from heat once melted and leave to cool.

For this step you'll need:
- 150g Butter (unsalted)
- 200g Dark chocolate broken into pieces
3
Stir the sugar, vanilla and salt into the butter and chocolate mixture, then whisk in the eggs and beat until smooth.

For this step you'll need:
- 250g Unrefined golden caster sugar
- 1tsp Vanilla extract
- pinch Salt
- 1 Egg(s) (free range) beaten
4
Stir in the coffee, then sift in the flour and beat until glossy. Set aside.

For this step you'll need:
- 100ml Espresso coffee
- 100g Plain white flour
5
For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar, egg and vanilla.

For this step you'll need:
- 150g Cream cheese
- 60g Unrefined golden caster sugar
- 1 Egg(s) (free range) beaten
- 1tsp Vanilla extract
6

Spoon the brownie mixture into the lined tin, then top with the marble topping mixture, using a knife to ‘cut through’ the topping mixture and create a marbled effect. Be careful not to over mix or you will lose the effect.
7

Bake in a preheated oven for 30 mins – you may have to cover the tin with foil for the last 10 minutes of cooking to prevent the top from over browning.
8

Remove from the oven, allow to cool in the tin and then cut into squares.

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