Home > Recipes > Cheesecake Filled Brownies

Search

By keyword recipe member

By Course By Cuisine

By Occasion By Special Requirements

What's in My Fridge?

Cheesecake Filled Brownies

3 stars based on 1 reviews Rate this Recipe

Method

grease a roasting tin and line bottom with baking parchment

preheat oven to gas mark 4 (170c)

mix all the cheesecake ingredients and cover

for the brownie mix, stir the nuts into the flour. place eggs in a seperate bowl with a pinch of salt and 200g of the sugar, whisk untill pale and foamy and gradually whisk in the rest of the sugar. melt the chocolate in a bowl over gently simmering water. heat the butter untill foaming and slowly whisk in the chocolate and stir untill just warm. mix a few spoons of the egg mix into the chocolate then fold in the rest, fold in the flour and pecans a little at a time, then place in tin. put cheesecake mix in a piping bag and pipe some of the mix 2cm into the brownie mix so every piece will get some, back for around 35 mins till cake starts to thinken and set in the middle, leave in tin untill cold.

to make the topping, place the butter and water into a pan and just bring to the boil, add in the chocalate to the centre and take off the heat and wait for a few moments, working from the middle, start stirring and drawing the liquid into the chocolate, when all combined the mix should develope a slight sheen, spread onto the brownie and boom, awesome cheesecakey brownie goodness!

Tips

for a pro finish, grab a confectioner's comb and give the topping a wavey look!!!

try adding vanilla to the cheesecake mix, for best results, scrape the seeds into the sugar for the cheesecake mix a couple of days befor!