For the brownie base
For the cheesecake layer
1N.B. This recipe is adapted from the recipe found at http://www.nigella.com/recipes/view/best-ever-cream-cheese-brownies-4224
3Line a loaf form baking pan with baking paper.
5First prepare your cream cheese layer. In bowl of food processor or with a hand mixer process/whip cream cheese until smooth. Then add sugar, vanilla and egg process/whip until smooth and creamy. Set this aside and mix up the brownie batter.
7In a small bowl stir together flour, salt, cocoa. Finely chop chocolate melts and then microwave with butter for approx 2 minutes stirring half-way through.
9Let mixture cool.
11While it is cooling, in a large bowl whisk eggs, sugar and vanilla. Using a spatula scrape the cooled chocolate mixture into the egg mixture and stir to evenly mix.
13Gradually stir the flour mixture into the chocolate/egg mixture (don't overmix).
15Spread slightly over brownie batter in bottom of the lined loaf form. Spread cream cheese layer over brownie base layer Spread (or drop in spoon fulls) remaining brownie batter over cream cheese layer.
17Using blade of a small paring knife or spoon handle gently swirl batter and cream cheese filling to create a marbled effect.
19Cook on high for four hours with a tea towel under the lid. At the 3 hour 45 minute mark turn the oven to 180 to heat up. After the four hours cooking time has elapsed put brownies into oven for 10 minutes to gently crisp up the top.
21Remove from the oven after 10 minutes and allow to cool in the pan. After around 15 minutes use the baking paper to lift the brownie out of the loaf form and allow to cool completely on a rack.
23Refrigerate overnight before slicing into pieces.
Submitted by Christy Roth
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