Glenda's Layered Cheesecake Brownies
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
25
ingredients
- 160 g dark chocolate
- 6 tablespoons butter
- 1 1⁄2 cups white sugar
- 4 eggs
- 1 cup flour
- vanilla
- 1 cup finely chopped nuts, peanuts or 1 cup walnuts, are best
- 1 cup chocolate chips, extra (optional)
- cheesecake, topping ingredients
- 250 g cream cheese
- 4 tablespoons butter, softened
- 1⁄2 cup sugar
- 2 eggs
- 2 tablespoons flour
- vanilla
directions
- Preheat you oven to 180oC (375oF), grease a 25-35 cm brownie tin and prepare the brownie base first.
- Melt the butter and chocolate together in a glass or ceramic bowl (I use the microwave) and set aside to cool.
- In a seperate large bowl, beat the eggs until fluffy and thick, about 3 - 5 minutes.
- Gradually add the flour and sugar and continue beating.
- Add the cooled chocolate mix, vanilla and nuts - beat to combine.
- Pour all but 2 cups (this will go on top of the cheesecake layer) into the tin and set aside.
- For the cheecake layer, cream the cream cheese and butter together.
- Add the sugar and beat for a full minute.
- Add the eggs, flour and vanilla and beat to combine.
- Using a tablespoon, carefully place mounds of the cheesecake mix all over the brownie base. Don't pour it all one at once as it will sink!
- Once you have carefully placed all the cheesecake mix on top, turn over the spoon and smooth out the cheesecake layer, be sure to have it cover all the base.
- Using the same spoon, drop mounds of the brownie mix leftover on top of the cheesecake layer.
- Using a toothpick or cake tester, swirl 3 times around the pan to create a marble effect. The extra choc chips can be placed on top if you are feeling decidedly wicked.
- Bake in the prepared oven for 35-40 minutes, don't over cook.
- To test, using oven gloved hands, give the tin a little shake, the top should shake like jelly. The brownies will continue to cook and then set out of the oven.
- Place on an airer to completely cool and wait until the next day to slice and eat.
- Keep in an air tight container for upto 4 days.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>