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Clover Cheesecake swirl Brownies

Clover Cheesecake swirl Brownies

Clover Cheesecake swirl Brownies

By Abbigail Damon

For the brownies:
225g salted butter, softened
2 cups molasses sugar/dark brown sugar
4 eggs
1Tbsp vanilla paste
1 ¼ cup cocoa powder
1tsp baking powder
1 ½ cups cake flour
2 cups chocolate chips

For the cheesecake:
200g cream cheese
50ml Clover cream
cup Clover sour cream
½ cup castor sugar
1 egg
1tsp vanilla paste

Clover full cream milk to serve

For the brownies:Grease a 20cm square baking tin. Preheat the oven to 170C.
Melt the butter and sugar over medium heat or in the microwave until the sugar is dissolved. Allow to cool for 10 minutes before whisking in the eggs and vanilla until smooth.
Fold in the cocoa powder, baking powder, cake flour and mix until well combined. Stir in the chocolate chips and pour the batter into the prepared tin.

For the cheesecake
:combine all the ingredients in a mixing bowl and mix until smooth.

Using the end of a wooden spoon or spatula make about one long trench at a time in the brownie batter and fill with the cheesecake mixture.
You'll need about 4-5 trenches going along the length of the pan. Use a knife to cut rows through the batter in the opposite direction creating a marbled surface.
Bake for 30 minutes for fudgy brownies or 10-15 minutes longer for less fudgy brownies.
Allow to cool slightly, refrigerate until you ready to slice it up into squares and serve with a glass of Clover full cream milk.

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