Cheesecake Brownies To Die For
This is a simple recipe in two parts which are combined together in the tin just before baking. This part ensures that great swirl effect is achieved which gives them such fabulous presentation rights!
To make the the chocolate part you'll need:
Optional:
To make the the cheesecake part you'll need:
Optional:
Before we begin, pre-heat your oven to 160C.
So let's get started with the chocolate part. Heat a pan of water on the stove and add a glass bowl to the top of the pan add the chocolate and butter to the bowl and allow it to melt.
Next lets separate the eggs. The egg whites are an important element to this recipe, without flour these are responsible for the height and consistency of the dough. Whip the egg whites with an electric whisk until they are very stiff. Next, in a separate bowl, add the MCT oil and salt to the full egg and whisk the until smooth.
Add the egg mixture to the chocolate/butter mix to form a smooth paste. Take the egg whites and slowly fold these into your paste just a little at a time ensuring you don't overwork the mixture.
For the cheesecake part its super simple! Just throw it all together in a bowl and mix!
Layer a baking tin with baking paper - I used a square tin but you can use any shape you like. To the tin add 3/4 of the chocolate mix, followed by the entire cheesecake mix & then the remaining chocolate mix on top. Swirl together with a fork to create a pattern which will remain during baking. Add to your pre-heated over and bake for 30 mins at 160C.
Once baked allow to cool on a cooling rack then cut into squares and try not to eat them all at once! Enjoy!