Wednesday, 1 December 2010
For the Brownie batter:
90g unsalted butter
2 whole large eggs plus one egg white
80g plain flour
2 tablespoons cocoa
1 teaspoon vanilla extract
1/8 teaspoon salt
For the Cheesecake mixture:
200g cream cheese, at room temperature
1 large egg yolk
75g caster sugar
a few drops vanilla extract
Line a 8"(20cm) square cake pan with baking parchment. Pre-heat oven to 180C.
Melt the chocolate and butter in a large bowl, over a pan of simmering water, then beat in the sugar, followed by the eggs.
Fold in the flour, cocoa, vanilla extract and salt. Transfer the batter to the prepared tin. (The original recipe added 80g of chocolate chips to the batter.)
Beat together all the cheesecake ingredients until smooth.
Spoon the cheesecake mixture, in 9 blobs, onto the brownie batter. Use a blunt knife to swirl the cheesecake into the chocolate mix.
Bake for around 35 minutes, until the centre is just set. Cool in tin, then cut into portions - I cut into 12 generous pieces.