Baking ‘Fever’ishly — Cheesecake swirl brownies

2018-05-23 06:00
PHOTO: Food24

PHOTO: Food24

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For the brownie mixture:

170 g butter - softened

300 g brown sugar

10 ml vanilla extract

3 large eggs

55 g cocoa

150 g flour pinch of salt

For the cheesecake mixture

250 g full cream cheese - softened

70 g white sugar

1 large egg

5 ml vanilla extract

1 Tbs flour


Preheat your oven to 180°C.

Grease and line a 20 cm square baking tin with greaseproof paper, leaving the edges long so that the paper sticks out the top.

Start with the brownie mixture.

Cream together butter and brown sugar for 3-4 minutes.

Add the vanilla and beat well.

Beat in the eggs one at a time and mix together very well.

Sift together the remaining ingredients and gradually beat into the creamed mixture until well-combined.

Set aside while you make the cheesecake mixture.

Beat together the cream cheese and sugar for 1 minute.

Add the egg and vanilla and beat until smooth.

Lastly beat in the flour and mix until smooth.

Spread about two thirds of the brownie batter into the prepared tin.

Pour the cheesecake mixture evenly on top.

Now dollop spoonfuls of the remaining brownie batter over the top of the cheesecake mixture.

Use a skewer to swirl the mixtures together and create a marbled effect.

Bake the brownies for about 30 minutes.

Allow to cool in the tin for 10 minutes, then lift out using the greaseproof paper edges.

Slice into squares and enjoy.

— Food 24.


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