Best Cheesecake Brownie Recipe 2016
200g of good quality chocolate (milk or dark)
1/2 cup cocoa powder
1/4 t salt
1/3 cup all-purpose flour
1 tsp baking powder
1/2 cup brown sugar
1 t vanilla extract
1 t hazelnut essence
1/2 cup walnutsIngredients: (Cheesecake)
300g of good quality cream cheese (I like a firm cream cheese consistency)
½ cup white sugar
1/3 cup butter
3 T full fat cream
1 t all-purpose flour
1 t vanilla extract
200g milk chocolate (to pour over the top post baking)
Pre-heat the oven to 160 degrees C and line a 23cm or 9-inch square baking tin with aluminium foil (shiny side down). Spray the foil with bake and spray to coat lightly.
Sieve the flour, salt and coca into a small bowl, whisk to mix and set aside.
In a heat proof bowl over a pot of boiling water, melt the chocolate and stir until smooth. Remove from the heat to start cooling.
In a bowl with an electric mixer, beat the sugar and butter for about 3 to 4 minutes until light and fluffy.
Add the eggs to the butter mixture, one at a time, combining well after each addition.
Add the vanilla and hazelnut essence and combine.
Pour the chocolate into the butter mixture and combine with a spatula or wooden spoon.
Add the dry ingredients and combine, followed by the nuts.
Pour the batter into the pan and ensure even distribution.
Move onto the cheesecake.
In a bowl with an electric mixer, combine the cream cheese and butter followed by the sugar until the mixture is smooth.
Add the eggs and cream to the mixture and combine well.
Sieve the flour into the mixture and add the vanilla essence and combine again.
Pour the mixture into the pan over the brownie mixture and smooth to the corners for even distribution.
Bake for 40 to 45 minutes or until the cheesecake is set (note that the brownie mixture may rise into the cheesecake which gives it that layered effect so don’t worry). Remove from the oven and allow to cool completely.
In a heat proof bowl over a pot of boiling water, melt the chocolate and stir until smooth. Remove from the heat and pour over the top of the cheesecake/brownie cake.
Chill in the fridge overnight before removing from the tin and cutting into squares.