My Favourite Cakes
I saw Rachel Allen make these brownies on TV some 4 weeks ago and the next day we had them for dessert. They are moist and not over-the-top-sugary. If you love lots of sugar, suit your palate and add 150-180g. I have since made them three times and they never last 2 hours. If you are planning to make them, please make sure you do not over-bake them. The middle should be slightly wobbly when you remove them from the oven. I wish you a happy weekend!
Ingredients for Cheesecake
For the cheese cake: using an electric mixer, briefly beat the cream cheese until smooth, then beat in egg yolks and sugar. Set aside.
Dip a small bladed knife in hot water. and cut the brownies. Wipe the knife and dip in hot water after every cut.
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
- 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.
- For the cheese cake: using an electric mixer, briefly beat the cream cheese until smooth, then beat in egg yolks and sugar. Set aside.
- For the brownie: Sift the flour, baking powder cocoa and salt. Set aside.
- 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.
- 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.
- 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.
- 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
- I baked the brownies for 30 minutes, the second time 27 minutes.
- 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?).