Thanis Lim

All Rounder Chef and Food Journalist

Chocolate Cheesecake Swirl Brownies

Imagine this~ two tasty desserts combined into one. Chocolate Brownies and Cheesecake. Simply heavenly - sinfully delicious~~ I made chocolate cheesecake muffins before which is chocolate muffins with a cheesecake topping but this dessert is up the next level. Imagine the rich chocolaty brownie swirled with delicate cream cheese. Hmm....... I'll leave that to your imagination!

Chocolate Brownie
85g unsalted butter, cut into pieces
115g dark chocolate, chopped
2/3 cup caster sugar
2 large eggs (room temperature if possible)
1/2 cup cake flour
1 tablespoon cocoa powder (Dutch Processed ones if possible, unsweetened only!)
1/8 teaspoon salt (or a pinch)
1 teaspoon vanilla extract (Can't really find in Brunei anymore, so I used Galliano, vanilla liqueur)
1/2 cup chocolate chips (or dark chocolate cut into very small chunks)

CreamCheese Filling
200g cream cheese, at room temperature
1 large egg yolk
5 tablespoons (75g) caster sugar
1/8 teaspoon vanilla extract (Galliano)


Steps

1)Preheat oven to 350 degrees (180C).

2) Melt the butter and chocolate in the microwave, stirring until smooth.

3) Beat in the 2/3 cup (130g) sugar, then the eggs.

4) Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5) In a separate bowl, prepare the cream cheese fillin. Beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6) Distribute the cream cheese filling mixture on the brownie mixture, and use a blunt knife to swirl, combining them - like a marbling effect.

7) Bake for 35 minutes or until centre of the cake is set.


I love these silicon bakeware! Great investment I tell ya! Wipe some butter though for easier release.

Melting the softened butter with the chocolate.



Adding chocolate chunks to the brownie batter



Pour batter into silicon moulds~



Prepare the cream cheese filling




Technically, supposed to drop the creamcheese fillings in 5-6 big spoonfuls spreaded around evenly but I was lazy so I just dump the whole thing at the centre. Use a butter knife or spoon to swirl the mixture.



Tadaa! The wonders of silicon bakeware! Easy Release!

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