So I work shifts and I cycle to work. This means that when I bake for all my colleagues, the first question I ask myself is ‘how transportable is this bake?’ That usually results in me using my trusty 8×8 square pan and baking a sweet treat that I can cut up into squares to keep everyone going through the long days and nights. These cheesecake brownies fit the bill perfectly and they taste pretty good too.
1 stick of unsalted butter, cut into pieces
3 oz unsweetened chocolate, chopped
1/2 cup caster sugar
1 large egg
1 tsp pure vanilla extract
1 pinch salt
2/3 cup plain flour or 1/3 each flour + coco powder
1/2 tsp baking powder
1 (8 ounce) package cream cheese, softened
1/4 cup caster sugar
1 large egg yolk
1/2 tsp pure vanilla extract
Method for the Brownie Batter:
1. Put an oven rack in the middle of the oven and preheat oven to 180°C.
2. Line an 8×8 inch square baking pan with foil and butter.
3. Heat butter and chocolate in a heatproof bowl over a saucepan of simmering water on a moderately low heat, whisking occasionally, until just melted.
4. Remove from heat, pour into a big bowl and whisk in sugar, egg, vanilla, and a pinch of salt until well combined and shiny.
5. Whisk in flour and baking powder until just combined and spread in baking pan.
Method for the Cheesecake Batter:
6. Whisk together the cheesecake batter ingredients in a small bowl until smooth.
7. Dollop over brownie batter, then swirl in with a knife.
8. Bake until the edges are slightly puffed and centre is just set, about 40 minutes.
9. Let cool on a wire rack.
These are quite sweet but very chewy and moreish; perfect for that chocolate sugar rush to keep everyone going. The cheesecake is creamy and the brownie is fudgy and rich.