These brownies are still made with dark chocolate and flour, but the cream cheese gives them a slight cheesecake flavour and a really gooey consistency. These are definitely indulgent brownies - you don't need to serve them with cream or custard or anything other than perhaps some fruit or a coulis. They won't keep for too long compared to other brownies because of the cream cheese, so that gives you more excuse to eat them all up!
- 200g cold cream cheese
- 200g caster sugar
- 125g unsalted butter (cubed)
- 125g dark chocolate
- 75g plain flour
- 2 eggs
- 1 tsp. vanilla extract
- Pinch of salt
Preheat your oven to 180C/gas mark 4.
Line and grease the insides of a 23cm square cake tin.
Break the chocolate up into pieces and add to the butter. Melt in a bowl over a pan of simmering water until the mixture is completely smooth with no lumps. Remove this from the heat so it cools a little.
Beat the eggs with the sugar and vanilla until pale and golden. Beat these into the chocolate mixture gradually until fully combined, and then sift in the flour and salt. Stir until lovely and smooth.
Pour half of this mixture into the baking tin.
Tip the cream cheese out of the tub and slice it as thinly as you can. Layer this on top of the chocolate mixture.
Pour the remaining half of the mixture over the cream cheese until it’s completely covered.
Cook for around 25 minutes. They should be just set on top and gooey in the middle. They are still gooey because of the cream cheese.
Leave these to cool slightly before serving them so they are easier to handle.
These are delicious with something tropical flavoured – try a mango sauce. Whiz up some frozen mango with a dash of yoghurt and a couple of sprigs of mint. If the mixture is too thick, loosen it by whizzing with some water until you’ve reached the desired consistency.