Go Back
Print
Better than Everything Brownies
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Course: Dessert
Servings: 16 Brownies
Author: Ella Eats
Ingredients
Brownie Batter
  • 125 grams of butter
  • 185 grams of Dark Chocolate – I usually use the whole block
  • 1 cup of caster sugar
  • 2 teaspoons of vanilla essence
  • 2 eggs slightly beaten
  • 1 cup of plain flour – you can use a gluten free flour mix instead of plain flour and we have found that this works just as well.
Cheesecake Batter
  • 225 grams of cream cheese – leave this out of the fridge to make it soft before using.
  • 1/3 cup of caster sugar
  • 1 large egg yolk
  • ¼ teaspoon of vanilla extract
  • ½ cup of chocolate chips or raspberries depending on your preference (you can also leave these out. I’ve done milk, dark and white chocolate chips and all of them are good)
Instructions
  1. Preheat the oven to 180 degrees celsius, and put the wrack in the middle of the oven.
  2. Get a nice square baking pan and line it with baking paper. The recipe recommends buttering the baking pan instead of this, but I find baking paper so much easier and less messy at the end.
  3. Break the chocolate apart and cut up the butter, placing in a microwave safe bowl. Then melt this mixture in the microwave until soft. I usually do this in 30-second intervals, stirring occasionally to avoid burning the chocolate. You could also do this over a saucepan with water in it over the stove, if you want to get fancy. But I’ve done it in the microwave for years and never had an issue.
  4. Take the bowl out of the microwave and stir in the sugar, eggs and essence.

  5. Sift the flour into the bowl and voila! You have the most amazing brownie mix known to man. 

  6. In another bowl, use a whisk to mix together all the ingredients for the cheesecake batter until smooth. Pretty simple.

  7. Get your brownie batter and pour into the pan, smoothing out with a spatula so that its nice and even.

  8. Next, pour the cheesecake batter over the top of the brownie mix. I then get a butter knife and swirl the cheesecake batter through the brownie mix so that it gets a cool swirled pattern on the top. Just use the knife to essentially pull the brownie mixture into the cheesecake mixture until you like how it looks.

  9. I then usually get my topping and submerge the chocolate chips and/or raspberries into the mixture, leaving some on the top. I find putting them in the mixture makes it even better. You might need to reswirl the pattern to make it look pretty again, or you could do this before swirling, it just depends on how you feel. 

  10. Cook the brownies for 30-35 minutes or until golden on the top. The mixture will be very gooey in its nature, and is always better when it comes out gooey and then is left to sit. So just watch the top and then leave it out for a bit until it firms up.
  11. Cut into even pieces once cool (if you can wait)