Best-ever marbled cheesecake brownie

Best-ever marbled cheesecake brownie

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This chocolate brownie has swirls of creamy cheesecake and is filled with Baci, for a truly decadent dessert.

The ingredient of Best-ever marbled cheesecake brownie

  1. 300g dark chocolate, chopped
  2. 250g butter, chopped
  3. 2/3 cup caster sugar
  4. 3 eggs
  5. 1 1/4 cups plain flour
  6. 1/3 cup self-raising flour
  7. 2 x 143g packets Baci Perugina Original Dark Chocolates, unwrapped
  8. 250g cream cheese, softened
  9. 1/3 cup caster sugar
  10. 1 teaspoon vanilla extract
  11. 1 egg

The instruction how to make Best-ever marbled cheesecake brownie

  1. str_replace('ufeff','',Preheat oven to 170C/150C fan-forced. Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above all sides. Place dark chocolate and butter in a medium saucepan over medium heat. Cook, stirring occasionally, for 4 to 5 minutes or until mixture is melted and smooth. Remove from heat. Cool for 10 minutes.)
  2. str_replace('ufeff','',Meanwhile, make Cheesecake Swirl Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add egg. Beat until combined.)
  3. str_replace('ufeff','',Whisk sugar into chocolate mixture. Add eggs, 1 at a time, whisking until combined after each addition. Stir in flours. Spoon 1⁄2 the brownie mixture into prepared pan, spreading to cover base. Drop spoonfuls of remaining brownie and cheesecake mixtures, alternating, on top of brownie mixture in pan. Run a butterknife through the mixtures, swirling to create a marbled effect. Press Baci chocolates into mixture. Bake for 45 minutes or until top is firm to touch. Cool completely in pan. Serve.)

Nutritions of Best-ever marbled cheesecake brownie

fatContent: 509.787 calories
saturatedFatContent: 33.6 grams fat
carbohydrateContent: 19 grams saturated fat
sugarContent:
fibreContent:
proteinContent:
cholesterolContent: 33.6 grams protein
sodiumContent: 109 milligrams cholesterol

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