I love baking but I often struggle to find the time during my working week and the weekends to fit it in so I LOVE to use holidays like Easter and Christmas as an opportunity to have a go! Easter means one thing… Chocolate! It would be criminal to bake anything but brownies for the chocolatiest bank holiday of the year! These brownies however have a little twist – and I’m talking cheesecake. Yes, that’s right. Cheesecake swirled around with gooey brownie, topped with mini eggs. I mean you can’t get much better than that!
Now I don’t claim to be the next Bake Off star, I have had many failed attempts in the kitchen! I’d say these brownies were an 8 out of 10 on the success scale but they were still really tasty so if you are a master baker then I can guarantee that they will turn out great! The recipe is below…
You will need:
150g butter, plus extra for greasing
150g dark chocolate, roughly chopped
50g dark muscovado sugar
½ tsp vanilla extract
1 tsp cornflour
4 medium eggs
200g soft cheese
225g light muscovado sugar
75g plain flour
90g bag Cadbury Mini Eggs
1. Preheat your oven to 180°C, gas mark 4. Grease and line a 20cm square tin with baking paper.
2. Melt the butter and the chocolate together, stirring occasionally. You can use a heatproof bowl over a pan of simmering water, or just put it straight into a pan on a very low heat.
3. For the cheesecake mixture, beat together the dark muscovado sugar, vanilla extract, cornflour and 1 egg in a bowl. Gently stir in the soft cheese until mixed. I’m unsure whether it was the kind of soft cheese I used but my cheese ended up going into little lumps in the mixture but I just pushed it through a sieve and kept stirring and it eventually went a little smoother. My mixture was also fairly runny but I just went with it.
4. In a bowl, beat the remaining 3 eggs. Stir in the chocolate mixture with the light muscovado sugar and flour. Spoon half of this into the tin, then drop in small spoonfuls of the cheesecake mixture – I held back a bit on the cheesecake mixture as mine was so runny it just flooded the whole tin but if your mixture is thicker this part should work much better. Spoon the remaining chocolate mixture over the top. Using a skewer, lightly ripple the top, then bake for 15 minutes. Scatter over the Mini Eggs and return to the oven for a further 15-20 minutes until set. Set aside to cool in the tin before cutting into squares to serve.