Cheesecake Brownies

*Also available made-to-order at $20 (25 bitesize pieces) or $30 (50 bitesize pieces) 

Let's get real now. Why force yourself to choose between a cheesecake and a brownie, when you can do this? :)

For those gluten-free foodies out there, the cherry on the cake is that this recipe contains so little flour (and so much cheese and chocolate and all that good stuff), that you can easily use cornstarch/ground almonds instead without impacting the decadent intensity.

Do it. You won't regret it (though your waistline might).

Cheesecake Brownies

Makes one 13" x 9” pan

*Some tips: 
-Take your eggs and cream cheese out of the fridge in advance to reach room temperature. Hard cream cheese is a real pain to beat!

-Melt your chocolate, then while it's cooling whisk your cheese mix together, then go back and beat the chocolate when it's cold. That saves time, and you don't have to wash your whisk in between (traces of cream cheese in the chocolate won't matter).

-Brownies are a lot more forgiving than cakes so don't stress if you use a bit more or less of anything.

Preheat the oven to 350F/180C. Make the two separate batters.

• The chocolate mix

In a dry bowl (water makes chocolate seize), melt together while stirring until glossy:

150g butter

1 1/2 cups (240g) semi-sweet chocolate chunks

*I melt by microwave: 15-20 second intervals several times, stirring well in between. DO NOT OVERHEAT- stop microwaving as soon as you have only small chunks left and just keep stirring until they dissolve. If you prefer the traditional bain-marie method, place the bowl over a pot of simmering water and stir until dissolved.

Allow to cool completely. You can get started on your cheese mix while waiting.

Beat together for 2 mins until frothy, then stir into chocolate butter mix:

2 eggs, at room temperature
3/4 cup (150g) sugar
Few drops vanilla extract

2 small drops coffee essence or diluted instant coffee (this is just to enhance the cocoa flavor, not to make it taste of coffee. If you don't have any on hand you can omit it.)

Fold in:

2 tbsp flour (or cornstarch/ground almonds for gluten-free)

1 cup (160g) semi-sweet chocolate chunks

• The cheese mix

Stick this all in a bowl and beat together with an electric whisk until smooth:

2 packs (1 lb oz/454g) cream cheese, softened to room temperature*

1/2 cup (about 100g) sugar

2 eggs, at room temperature

1 tsp vanilla extract

3 tbsp flour (or cornstarch)

Pinch of salt

*In the UK cream cheese is called full-fat soft cheese, and tends to come in 300g packs. I usually just chuck the whole lot in.

Line the pan with baking/wax/greaseproof paper (if using a Pyrex baking dish, you can skip this step). Dollop the chocolate and cheese mixes randomly, and swirl with the edge of spatula to make a marbled effect.

Swirly-whirly :)
(This picture depicts a small 9" pan, half this recipe)

Bake for 35 minutes or until set at 350F/180C. Let cool in the pan totally, then refrigerate until chilled to intensify the flavors. Slice with a sharp knife only when completely cold.

Exercise self control.

Chunky Chocolate Brownies

*Also available for purchase ready made To Order

Adapted from Mary Berry's excellent Ultimate Cake Book, these decadent chunk-filled goodies are the single most popular item in my baking repertoire. Some people like warm gooey brownies, but I personally prefer dense ones like these which get a lot more intense and chocolatey when left to go cold and stored in a container overnight. More like indulgent slabs of pure chocolate than cake if you will :)

Chunky Chocolate Brownies

Melt together and let cool:

350g (12oz) dark chocolate (I generally use those with cocoa content around the 50%-60% mark)

225g (8oz) butter

Whisk together until pale and frothy, and beat into chocolate mixture:

3 eggs, beaten

225g (8oz) sugar (I use half white half brown usually)

A few drops coffee essence (or 2 tsp instant coffee, diluted in 2 tbsp water)

1 tsp vanilla extract

Fold in:

3 tbsp self-raising flour

225g (8oz) dark chocolate, chopped into chunks

Pour into a lined 12"x 9" shallow baking tray.

Bake at 190 C (0r 170C fan-assisted) for about 45 mins until firm to touch with a dull crust. Leave to cool in tin.

Cut only when completely cold and store in a container (chocolate flavour intensifies if left overnight).