*Also available made-to-order at $20 (25 bitesize pieces) or $30 (50 bitesize pieces)
Let's get real now. Why force yourself to choose between a cheesecake and a brownie, when you can do this? :)
For those gluten-free foodies out there, the cherry on the cake is that this recipe contains so little flour (and so much cheese and chocolate and all that good stuff), that you can easily use cornstarch/ground almonds instead without impacting the decadent intensity.
Do it. You won't regret it (though your waistline might).
Makes one 9” square pan
*Note: Brownies are a lot more forgiving than cakes, so don't stress if you use a bit more or less of anything.
First, make the two separate batters.
- The chocolate mix
Combine in a bowl and melt together until glossy:
5 tbsp (about 75g) butter
120g good quality dark chocolate (my favourite is Trader Joe’s super affordable 72% cocoa Belgian Pound Plus block)
*I melt by microwave: 20 second intervals several times, stirring in between. If you prefer the traditional bain-marie method, place the bowl over a pot of simmering water and stir until dissolved.
Allow to cool.
Add and stir in:
Few drops vanilla extract
⅓ cup (about 70g) sugar
1 egg, at room temperature
2 small drops coffee essence or diluted instant coffee (this is just to enhance the cocoa flavour, not to make it taste of coffee. If you don't have any on hand you can omit it.)
1 tbsp flour (or cornstarch/ground almonds for gluten-free)
½ cup (about 80g) dark chocolate chips/chunks
- The cheese mix
Stick this all in a bowl and beat together until smooth:
1 pack (8 oz/227g) cream cheese, softened to room temperature*
¼ cup (about 50g) sugar
1½ tbsp flour (or cornstarch)
Pinch of salt
½ tsp vanilla extract
*In the UK cream cheese is called full-fat soft cheese, and tends to come in 300g packs. I usually just chuck the whole lot in.
Line the pan with baking/wax/greaseproof paper. Dollop the chocolate and cheese mixes randomly and swirl with a spatula to make a marbled effect.
Bake for 35 minutes or until set at 350F/180C. Let cool in the pan totally (be patient!) and slice with a sharp knife only when completely cold.
Exercise self control.