Holy fudge! Juliana Mare’s ups the brownie game with her decadent new dessert recipe.
I literally don’t know a single person who doesn’t like brownies. They’re always a popular choice for bake sales, family gatherings and even if it’s just a standard, no-frills recipe, they are always a crowd-pleaser.
There’s absolutely nothing wrong with standard brownies; they’re a rich dessert that give you the best of both worlds. You can the fluffy texture of a cake with the chewy goodness of a cookie.
Well when you add dollops of cheesecake filling to a brownie batter, the fudgy texture goes off the charts.
As circumstance would have it, it was thanks to two adaptations I made to a standard base recipe, this was transformed from a regular batch of brownies to an outrageously decadent and gloriously oozy chocolate dessert.
Firstly, by chance I happened to have some leftover cheesecake cream filling from the Red Velvet Cheesecake Cookie’s I baked the day before.
Not wanting to waste the delicious filling, it was a no-brainer to combine the two desserts and I simply created layers in the baking dish with the brownie batter and the cheesecake filling.
Secondly – and this wasn’t intentional but merely due to a lack of chocolate chips in my pantry. I roughly chopped a handful of chocolate squares and mixed them into the raw batter as a substitute for chocolate chips, which are a staple ingredient in any brownie recipe.
Why is it than chocolate chip manufacturers think it’s great to market their product with slogans like “hold their shape when baked?”
We want oozy chocolate in our baked goods! Actual squares of chocolate melts so much better than chocolate chips!
Pro tip: don’t waste your money on an expensive brand because it’s the home brand Cooking Chocolate that works best!
Like I said, brownies are naturally a bit gooey in the middle but when you’ve also got cheesecake cream and melted chocolate, you get triple the goo!
How common is it for the edge pieces of brownie to disappear first? Everyone loves having a bit of chewy middle and the slightly crispy edges.
The opposite scenario will occur when you deliver a plate of these brownies. It’s the middle pieces, loaded with cheesecake stuffing that everyone will go for first!
INGREDIENTS (Makes 1 small log, approximately 4 large brownies)
- 40g butter
- 1/4C cocoa powder
- 1 egg
- 1/2C sugar
- 28g Plain flour
- 1tsp Baking Powder
- 8 squares milk cooking chocolate
- 60g cream cheese
- 30g icing sugar
- 1/2tsp vanilla essence
- Pre-heat oven to 170 degrees C.
- In a bowl, combine the cheesecake filling ingredients and beat with an electric mixer until soft and creamy.
- Melt the butter and add the cocoa powder, forming a paste.
- Add the sugar and the whisked egg and mix well.
- Add the sifted flour and baking powder and mix well to form a batter-like consistency.
- Roughly chop the chocolate and add to the mixture.
- Grease a bread loaf tin and pour half the brownie mixture. Add 3/4 of the cheesecake cream on top and use a fork to swirl the cream with the brownie batter.
- Add remaining brownie batter on top then the remaining cheesecake cream and swirl again.
- Bake for 25 minutes or until edges are firm. The middle should be slightly sunken and soft, which means the inside will be gooey!