I probably needn’t tell you how well the tangy cheesecake works with the rich, dark chocolate brownie. It plays with your taste buds because first off you feel like you’re eating cheesecake with brownie, then as you get to the base the brownie texture takes over yet there’s an unmistakable cheesecakeyness to it all. Or to put it more simply: yum.
You will see from the ingredients that this recipe makes a lot of brownie mix so please heed the advice to use a deep tin; it would be too sad to lose any mix over the edge...much as your oven might enjoy it! I used a mini roasting pan as it was deeper than my traybake pan.
I made them the day before eating and it was a good idea – they firm up and get squidgy overnight. For lovers of that gooey brownie texture these are a winner because the cheesecake adds to it.
These brownies are great with afternoon tea but would also work well as a dessert. A scoop of ice cream or just some thick cream poured over would soften the hardest heart!
200g unsalted butter
250g caster sugar
125g plain flour
1 teaspoon vanilla extract
125g caster sugar