Cheesecake Brownies

Cheesecake Brownies

"With all the preparations for this Easter Sunday, I needed a quick but decadent dessert to satisfy our sweet cravings after the sumptuous Easter lunch, but not overly indulge. This dessert was the perfect choice".

Ingredients

100 gms butter, chopped

150 gms dark chocolate, chopped

1 egg

150 gms castor sugar

110 gms plain flour

35 gms self-raising flour

Cheesecake topping:

250 gms cream cheese, softened

1 tsp vanilla extract

75 gms castor sugar

125 ml double cream

1 egg

2 tbsp flaked almonds

Directions

Preheat the oven to 180 deg C. Grease a 20 cm square cake pan, line the base and sides with baking paper. Place the butter and chocolate in a heatproof bowl over a pan of simmering water; stir until melted. Beat the egg and sugar in a bowl with electric mixer until thick and creamy. Gradually stir in the chocolate mixture and the sifted flours. Spread the mixture into the baking pan and bake in a moderate oven for about 10 minutes or until just firm to touch. Leave aside to cool and start on the topping.

For the Cheesecake topping: Beat cream cheese, vanilla extract and sugar in a bowl with an electric mixer until smooth. Add cream and beat until thick. Add the egg and beat until just combined. Pour cheesecake topping on to the brownie base and sprinkle with flaked almonds. Bake for 15 minutes or until cheesecake is set. Cool and refrigerate for 2 hour or until completely chilled. Cut into rectangles and serve.