Ingredients
Brownie Mixture- 1/2 cup butter
- 2 oz dark chocolate, coarsely chopped
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp red food colouring
- 2/3 cup all purpose flour
- 1/4 tsp salt
- 8 oz cream cheese, room temperature
- 1/3 cup suger
- 1 large egg
- 1/2 tsp Vanilla extract
Instructions
1_ Preheat oven to 350°F/180°C2_ Line with greaseproof paper or spray with a non-stick spray a medium round baking tin (For cupcakes: Line one brownie pan/cupcake tin with cupcake liners.)
3_ In a small bowl, melt (microwave) butter and chocolate together in 30 second increments. Stir until combined and very smooth.
4_ Set aside to cool for a few minutes.
5_ In a large bowl, whisk together sugar, eggs, vanilla extract and red food colouring.
6_ Add the chocolate mixture and mix until smooth.
7_ Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
8_ Pour batter into the prepared tins or lined wells.
9_ To prepare the cheesecake mixture, beat the cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth.
10_ Distribute the cheesecake mixture over batter in pan. Swirl with a knife or spatula.
11_ Bake for 35-45 minutes (mine took about 55 minutes because it was on low temperature and it was quite a thick tin I used, 30 minutes on 350°F/180°C and 25 minutes on 425°F/220°C). Muffin sized brownies will take about 20-25 minutes to bake at the same temperature.
12_ A knife inserted into the cheesecake mixture should come out clean if its cook through and the edges will be lightly browned. (The one I made came out with a gooey center, tasted really good)
13_ Let it cool completely in the pan before removing it. (I was too impatient, wanted to see what it looked like, so I removed it when it was still warm, started cracking)
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