Chocolate Brownie with Cheesecake Swirl
A rich gooey chocolatey brownie with a swirl of creamy cheesecake, need I say more!
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Servings: 12 squares
Equipment
- TM5 or TM6
- 20cm x 20cm baking baking pan
Ingredients
Brownie
- 80 grams plain Flour
- 25 grams cocoa I love Dutch!
- 1 tsp salt
- 200 grams butter cubed
- 200 grams chocolate chips
- 170 grams soft brown sugar
- 3 eggs large
- 1 tsp vanilla extract
- 150 grams block chocolate, roughly chopped into chunks or chocolate chips
- 80 grams macadamia nuts optional
Cheesecake topping
- 200 grams cream cheese room temperature
- 60 grams castor sugar
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 egg large
Instructions
Brownie
- Preheat oven to 160 fan.
- Line a 20cm cake tin with baking paper. Set aside.
- Add flour, cocoa and salt to Thermomix bowl and turbo 3 times at 1 second blasts to sieve flour. Transfer into a seperate bowl and set aside.
- Add butter and chocolate chips to Thermomix bowl and melt 2 minutes/60℃/speed 2. Scrape down and repeat.
- Add the flour mix, brown sugar, vanilla and eggs. Mix 5 secs/speed 5. Scrape down. Add additional chocolate and nuts and stir through with the spatula.
- Tip most of the mix into lined baking tin, reserving about 6 tbsp of the mix.
Cheesecake topping
- Add cream cheese, castor sugar and salt to Thermomix bowl. Add butterfly to bowl and mix 15 secs/speed 4. Scrape down.
- Add egg and vanilla extract. Mix with the butterfly in place for a further 10 secs/speed 4.
Combining
- Spread cheesecake topping over the chocolate brownie in the tin.
- Add tablespoons of the reserved brownie mix and swirl through using a skewer.
- Bake:27 mins for a soft gooey brownie30 mins for a fudgey moist brownie or33 mins for a cake like but still moist brownie.
- Let Brownie sit in the tin for 15 minutes to set once out of the oven. Remove from tin but leave on the baking paper and cool on a wire rack for at least 30 minutes. Slice and serve.
Notes
Please see notes in post.