Chocolate Cheesecake Brownie
Description
Photographer: Chris Skelton The Dominion Post
(makes 12 muffin-size brownies)
Before you begin, cut rounds of baking paper or Teflon sheet to line bases of muffin forms. However to make life easier purchase pre-cut baking paper.
INGREDIENTS
170g full fat cream cheese chopped and at room temperature) 50g (1/4 cup) sugar (1st measure) 1 egg yolk 1/2 tsp vanilla essence (1st measure) 115g unsalted butter (roughly chopped) 55g (1/3 cup firmly packed) chopped Whittaker's 72% dark chocolate |
200g (1 cup) sugar 2 eggs (lightly beaten) 1/2 tsp vanilla essence (2nd measure) 95g (2/3 cup) flour pinch salt |
· Preheat oven to 180°C.
· Line bases of 12 regular-sized muffin forms with baking paper rounds, or Teflon rounds, and lightly grease sides with baking spray.
· To make Cheesecake Filling: Into a clean bowl of an electric mixer fitted with a paddle place cream cheese with first measure sugar. Beat until creamy and smooth.
· Add egg yolk and first measure vanilla essence. Beat to combine.
· To make Dark Chocolate Brownie: Place butter into a small pot set over a low heat. Heat until butter is just melted. Do not allow it to boil. {Recommend you use a SimmerMat}.
· Add chocolate and stir until three-quarters melted. Remove from heat. Stir until completely melted and amalgamated.
· Add second measure sugar with eggs and second measure of vanilla. Mix until combined.
· Add flour and salt and gently whisk by hand just to combine.
· Pour brownie mixture into a jug. Pour into prepared muffin forms to just over half-full.
· Place two teaspoons Cheesecake Filling into centre of each brownie. Push gently into chocolate mixture but retain 7mm-8mm rim of brownie.
· Place into preheated oven. Bake for 12-14 minutes or until edges come away from tin and centres are set.
· Leave in muffin forms until completely cold.
· Run a thin, small metal spatula carefully around the outside of each brownie and lift out. Remove paper bases.
· Enjoy immediately or store covered in refrigerator for up to 4 days. Alternatively freeze for up to 3 months.