Not only does the white cheesecake swirl liven up the appearance of plain old brown brownies, it also balances out the very dark and rich chocolate brownie.
|for the brownie mixture|
|170 g||butter — softened|
|300 g||brown sugar|
|10 ml||vanilla — extract|
|3||eggs — large|
|55 g||cocoa powder|
|salt — just a pinch|
|for the cheesecake mixture|
|250 g||full cream cheese — softened|
|70 g||white sugar|
|1||eggs — large|
|5 ml||vanilla — extract|
Preheat your oven to 180°C.
Grease and line a 20cm square baking tin with greaseproof paper, leaving the edges long so that the paper sticks out the top.
Start with the brownie mixture.
Cream together butter and brown sugar for 3-4 mins.
Add the vanilla and beat well.
Beat in the eggs one at a time and mix together very well.
Sift together the remaining ingredients and gradually beat into the creamed mixture until well combined.
Set aside while you make the cheesecake mixture.
Beat together the cream cheese and sugar for 1 min.
Add the egg and vanilla and beat until smooth.
Lastly beat in the flour and mix until smooth.
Spread about two thirds of the brownie batter into the prepared tin.
Pour the cheesecake mixture evenly on top.
Now dollop spoonfuls of the remaining brownie batter over the top of the cheesecake mixture.
Use a skewer to swirl the mixtures together and create a marbled effect.
Bake the brownies for about 30 mins.
Allow to cool in the tin for 10 mins, then lift out using the greaseproof paper edges.
Slice into squares and enjoy!