Chocolate brownies with a cheesecake swirl

marbled brownies 4

We’ve recently been on holiday to Norway. It’s a wonderful country and I could go into detailed raptures about the stunning fjords, the attractive cities of Bergen and Oslo, and how it’s a great place to travel with children, but this is a recipe blog (not a travel one) so I’ll leave that to others.

The only downside was that we mainly survived on a diet of bread and economy salami (from the supermarket) because food and drink are so expensive. We did however splash out on strong coffee and the occasional sweet treat. I particularly loved their Hvetebolle – a sweet bun with chocolate and cardamom which you could buy from the 7-Eleven for just £1.20 (each!).

Hvetebolle

Another standout was a delicious chocolate cake with a vanilla and blueberry cheesecake ripple that we had at the Aquarium cafe in Ballestrand. This bought to mind a recipe in my folder of cutouts which I had not yet tried (despite it being there for over 10 years).

So this week, with the children back at school and some time to myself, I spent some quality time in the kitchen and made ‘marbled brownies’. They were great and my husband (a man who doesn’t give praise easily) called them ‘seriously delicious’. I’ve had ‘delicious’ before but the ‘seriously’ part was a first!

Chocolate brownies with a cheesecake swirl

Makes about 24

For the chocolate brownie mix

  • 200g of good quality plain chocolate
  • 200g of butter
  • 250g of caster sugar
  • 3 eggs
  • 125g of plain flour

For the cream cheese mix

  • 400g of full fat cream cheese
  • 1 teaspoon of vanilla extract
  • 125g of caster sugar
  • 2 eggs

Heat the oven to 160oC (fan assisted) and butter and line a deep baking tin about 20 cm x 30 cm with baking parchment.

For the cream cheese, mix all the ingredients together in a bowl until well incorporated and smooth. Set aside.

For the brownie mix, first melt the chocolate and butter either in a bowl over a pan of simmering water, or in the microwave (which is what I do). Stir until smooth and leave to cool a little.

In another bowl whisk together the caster sugar and eggs, then add the melted butter/chocolate and mix again. Sieve in the flour and fold in gently.

To assemble, pour 3/4 of the brownie mix into the tin and spread evenly. Tip in the cream cheese mixture before spooning over the remaining brownie mix in dollops. Tap the tin sharply on the work surface to level the mixture and then take a skewer and marble the mixtures together using a wave like motion across the tin just once.

Bake for 35-45 minutes until just set. Test after 35 minutes with a skewer and if it comes out clean then remove from the oven.

Cool in the tin for 15 minutes before cutting into pieces.

View

I can take a week of bread and salami for views like this.

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