Everything’s been a little bit stressful and crazy lately. The Husband has been working especially hard and has been completely exhausted, so I thought I’d bake him a little something to cheer him up.
These are a complete comfort food: dense, rich chocolate brownies studded with milk chocolate chunks and marbled with swirls of velvety cream cheese. It’s like two desserts in one! Try to resist. Seriously.
The basic brownie recipe comes from Marian Keyes’ wonderful Saved By Cake cookbook, which I’ve altered to add the milk chocolate chunks and cream cheese swirls.
CHOCOLATE CHEESECAKE BROWNIES
225g dark chocolate (70%)
2 egg yolks
100g brown sugar
100g caster sugar
170g plain flour
1/2 teaspoon baking powder
pinch of salt
100g milk chocolate
For the cheesecake swirl:
200g cream cheese
2 tablespoons caster sugar
1. Grease and line a square cake tin and set aside, then preheat the oven to 160 degrees Celsius (that’s 325 degrees Fahrenheit or Gas Mark 3).
2. Break the dark chocolate into pieces and melt with the butter, either in a heatproof bowl over a saucepan of water or in the microwave, until all the lumps are gone and the mixture is smooth and silky. If microwaving, do so in thirty second blasts, stirring between each zap in the microwave.
3. In a large mixing bowl, beat the 2 eggs, both the egg yolks, the caster sugar and the brown sugar with a stand mixer or handheld beaters until the mixture becomes thick and is the colour of light toffee.
4. Pour the melted chocolate mixture into the egg mixture, and gently fold together to avoid the mixture congealing.
5. Sieve together the flour, baking powder and salt and fold into the chocolate mixture.
6. Break up the milk chocolate into pieces/chunks and gently fold into the brownie mixture.
7. To make the cheesecake mixture, beat together the cream cheese, caster sugar and the egg with electric beaters or a stand mixer in a new bowl for 1 -2 minutes until thick and creamy.
8. Pour half of the brownie mixture into the prepared tin.
9. Dollop spoonfuls of the cream cheese mixture over the brownie batter.
10. Pour the remaining brownie batter over the cream cheese dollops.
11. Spoon more of the cheesecake mixture over the top of the brownie batter in large dollops and marble using a flat bladed knife.
12. Bake for 28 -30 minutes, until the cream cheese swirls have started to firm up. Allow to cool in the tin for approximately 2 hours before turning out the brownie and cutting it into squares.
Store in an airtight container – though I have to say, I don’t think these will be sticking around for long!
As a side note, this post is also dedicated to my wonderful friends Tarryn and Pete, who are celebrating the safe arrival of their first child, a beautiful boy named Percy. Congratulations guys! Sending lots of love and hugs across the seas to you and the bubba! <3
You can view Tarryn’s lovely blog Butter & Buntings here.