Saturday, May 28, 2011

Best. Marbled. Brownies. Evah.

As a follow on to the very popular best brownies post, today I'm sharing the marbled/cheesecake variation which is equally delicious and a little more dangerous.

I will say these turn out more cakey than the originals, but they're so good that I think in this one instance it is forgivable.

You need:

- 125g butter
- 45g cocoa powder (and for goodness sake get the good stuff!)
- 2 eggs
- 250g caster sugar
- 60g SR flour

- 180g cream cheese
- 1 egg
- 90g caster sugar
- 30g SR flour
- 1tsp vanilla essence

Preheat your oven to 180 C.

First up, melt the butter over a low heat in a small saucepan. Mix in the cocoa and set it aside to cool.

Beat the eggs until they are fluffy. I use electric beaters. Slowly add in the caster sugar whilst you continue beating until it is quite a stiff mixture.

Add the cocoa/butter mixture and watch it sink to the bottom.

Gently mix it all together. Once the cocoa/butter and egg mixtures are completely combined gently fold in the SR flour.

Stop. New bit time.

 Pop the cream cheese, caster sugar and egg in another mixing bowl and whisk it up. Mix in the vanilla essence too.
 Two bowls of yummy. Nice.
 Put about 2/3 of the brownie mix in your slice pan (I used baking paper this time, I can't remember why). Layer the cheesecake mixture on top, then randomly glob the remaining brownie mix on top.
 Use a skewer or similar to make pretty patterns. I over-marbled I think, was a little overly enthusiastic. Twas fun though!

Bake at 180 degrees C for 35-40 mins. The top will feel a little springy when it's done and the middle should be just set.

Nom nom nom enjoy!!

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