Cream cheese brownies combine your two favorite desserts, cheesecake and brownies.
Although these cream cheese brownies look spectacular they are very easy to make. A brownie base is topped with a cream cheese mixture. To achieve that characteristic marble effect, simply swirl a knife or skewer through.
This will give you that famous variation of texture and taste. The sweet, cakey texture of the brownie is offset by the smooth, velvety creaminess of the cream cheese.
Preheat oven to 160°C / 325°F. Brush a 28 x 18 cm / 11 x 7 inch rectangular tin with butter and line with baking paper allowing the sides to overhang.
Place chocolate and butter into a heatproof bowl and set over a saucepan of simmering water. It is important to make sure the bowl isn't touching the water. Stir with a metal spoon until the chocolate and butter have melted and the mixture is smooth and glossy. Set aside for 5 minutes to cool slightly.
When cooled add the two eggs and whisk together.
Combine the flour and ½ cup of superfine sugar in a large bowl. Add the cocoa powder and stir to mix through the flour. Stir in the chocolate mixture until just combined.
To make the topping beat together the cream cheese, sour cream and sugar with an electric mixer until smooth. Add the egg and continue beating until combined.
Spoon the chocolate and cream cheese topping alternately into the prepared tin. Take a skewer or a knife and swirl it through the brownie mixture to create the pattern.
Bake for 50 minutes or until crumbs cling to a skewer when inserted in the center. Remove from the oven and leave in the pan to cool completely.
Then remove and cut into squares to serve.
This recipe is given a flavor boost with the addition of raspberries. Fresh or frozen raspberries are added then swirled through to create a colourful, sweet dessert.
Preheat the oven to 160°C / 325°F.
Grease and line a 20 x 30 cm / 8 x 12 inch shallow baking tin with parchment paper.
Melt butter in a heavy-based saucepan. Whisk in the cocoa while still on the heat and continue cooking until the mixture is bubbling.
Remove from the heat and whisk in the sugar and jam. Lightly beat the eggs and add to the mixture along with the vanilla extract. Stir until all the ingredients are combined.
Sift together the flour and baking soda and fold through the mixture. Spoon into the prepared tin and smooth over the top with the back of a spoon.
To make the topping beat together the cream cheese, sugar, egg and vanilla with an electric mixer until the mixture is smooth and creamy. Gently fold through the raspberries.
Spoon the swirl topping over the brownie base. Swirl a knife through the mixture for a marbled effect.
Bake in the oven for about 35 minutes or until a skewer inserted comes out clean. Turn the oven off and cool in the oven with the door ajar.
When cooled completely cut into squares. Dust with sifted confectioners sugar and serve with extra raspberries.
Before you begin making your cream cheese brownies, have your cream cheese at room temperature.
If you are using frozen raspberries, don’t thaw them first.