Rachel Allen’s Cheesecake Brownies

Preparation time: 30 minutes; Baking time: 30 minutes; Makes: 16 pieces Original Recipe

Ingredients for Brownie

• 75g (3oz, 8 level tbsp) all purpose flour
• 3/4 teaspoon baking powder
• 1 tablespoon cocoa powder
• Pinch of salt
• 100g (1 stick) butter
• 100g (3.5oz, 1/2 cup) dark chocolate chips
• 125g (1/2 cup, 4oz) caster sugar
• 3 eggs, beaten
• 100g (3.5oz, 1/2 cup) semi-sweet chocolate chips, extra

Ingredients for the cheesecake

• 200g cream cheese brought to room temperature
• 2 egg yolks
• 75g castor sugar

Instructions

1. Line the base of a 20cm (8-inch) squared tin with overhanging parchment. Grease and flour the two remaining sides. Preheat over to 350ºF (180ºC) ten minutes before baking.
2. For the cheese cake: using an electric mixer, briefly beat the cream cheese until smooth, then beat in egg yolks and sugar. Set aside.
3. For the brownie: Sift the flour, baking powder cocoa and salt. Set aside.
4. Melt 100g chocolate and 100g butter over a steaming water bath. Remove from heat and let cool slightly. Add the caster sugar and 3 eggs to the melted chocolate and whisk briefly to combine. Fold in the sifted flour, then the extra 100g semi-sweet chocolate chips.
5. Pour the brownie batter into prepared tin and make sure it covers the bottom evenly. Add heaped teaspoons of cheese cake batter evenly over the surface and swirl with a spoon handle to give a nice marbled effect.
6. Bake 30-35 minutes at 350°F (180ºC) until set around the sides but with a thick wettish wobble in the centre. Set aside for 20 minutes to 1 hour, to cool and set. Remove from pan.
7. Dip a small bladed knife in hot water. and cut the brownies. Wipe the knife and dip in hot water after every cut. I used this method and it worked fine.

Points to Note

1. I baked the brownies for 30 minutes, the second time 27 minutes. 
2. I let it cool in the tin for one hour before cutting with a warm knife

Other suggestions for cutting brownies

• Spray a knife with cooking spray and use to cut brownies.
• Let the brownies cool in the pan until room temperature ( approx. 2 hours), chill in the fridge or freezer, then cut
• use a plastic knife
• Forgo the entire process and bake the brownies in muffin tins (I wonder how long?).

myfavouritepastime.com