Cheesecake Brownie came about when I was doing foodstalls at the Fremantle Arts Centre Bazaar.
My main business was Moroccan chicken burgers, which went down a treat (so good, if I say so myself) but it was always the sweet treats that had the punters coming back for more.
Filled with lots of joy and love, this recipe is for my dear friend Mandos who worked a many a foodstall with me.
She has tested a few cheesecake brownies in her time and swears this is her favourite.
Makes a 20x30x4cm slice tin
180g unsalted butter
135g best-quality milk or dark chocolate
260g caster sugar, sifted
3 eggs, lightly beaten
half vanilla pod, seeds only
145g plain flour, sifted
30g best-quality cocoa powder
95g chopped walnuts
Preheat oven to 165C. Line slice tin with baking paper.
In a clean bowl over a saucepan of boiling water, melt butter and chocolate. Once melted, remove from heat and add sifted sugar. Mix in with a spatula. Next, add eggs and vanilla into mix and combine. Finally, add sifted flour and cocoa and walnuts, mix in thoroughly and pour into prepared tin.
400g cream cheese
110g caster sugar, sifted
quarter vanilla pod, seeds only
1 1/4 tbsp custard powder
300ml pouring cream
In a clean bowl, with an electric mixer, beat together cream cheese, sifted sugar and vanilla. Add eggs, one at a time.
Sift in custard powder and finally, using a spatula, add cream.
Pour cheesecake mix evenly over brownie mix, then using either the end of a spoon or your finger, randomly swirl mixes together. It's up to you how mixed in you want it to be - go lightly or crazy, I try for somewhere in the middle.
Bake for 45-50 minutes until skewer comes out clean. Remove from oven and allow to cool completely before slicing.
Refrigerate if not serving once cooled.
Keeps for up to a week in the fridge.