|60-80 ml||castor sugar|
|250 g||butter — cubed|
|200 g||dark chocolate — roughly chopped|
|250 ml||brown sugar|
|800 ml||cocoa powder|
|310 ml||flour — cake|
|2,5 ml||baking powder|
|salt — just a pinch|
|100 g||dark chocolate — roughly chopped|
|60 ml||amarula liqueur|
Preheat the oven to 160°C. Line a 25cm square cake tin with
baking paper and grease with non-stick spray.
1. Cheesecake Mix all the ingredients with an
electric whisk until smooth. Set aside.
2. Brownies Put the butter or margarine in a
saucepan and heat until melted. Take the saucepan off the heat and add the
chocolate. Stir until the chocolate has melted. The chocolate should melt
without having to return the saucepan to the heat – if it doesn’t, heat the mixture
over very low heat for no more than 5 minutes. Remove from the heat and set aside.
3. Whisk the sugar and eggs together in a separate
bowl. Add a quarter of the chocolate mixture to the egg mixture and beat well.
Add the rest of the chocolate mixture and combine.
4. Sift the cocoa powder, cake flour, baking powder
and salt over the egg mixture. Fold the dry ingredients into the chocolate
mixture until just combined. Spoon into the prepared cake tin.
5. Smooth the surface of the mixture. Roughly make
indents in the surface of the brownie mixture with the tip of a knife then
spoon the cheesecake mixture over.
6. Bake for 35-40 minutes until done – see the tip
7. Allow the brownies to cool slightly in the tin
then turn out and cut into squares. Transfer to the fridge to cool completely.
8. Sauce Put the chocolate and
liqueur in a glass bowl and heat in the micro wave for 30 seconds. Stir well and
microwave for another 30 seconds. Stir well.
If the chocolate hasn’t completely melted, microwave for another 30
seconds. Serve as a drizzle or dipping sauce with the brownies.