The recipe to the deliciously fudgy, cheesecake swirl brownies by Wendy Beale
Ingredients
• 150g butter, chopped
• 300g dark chocolate
• 3 eggs
• 140g caster sugar
• 225g plain flour
• 65g sour cream
• 250g pkt. cream cheese, at room temp
• 75g caster sugar, extra
• Chocolate chips to sprinkle, optional
Instructions
Stage 1
Preheat oven to 180degC (160degC fan). Line a tin about 18cm x 28cm, or 23cm x
23cm.
Stage 2
Combine butter and chocolate, melt in a microwave at 70% power for 1 minute, then
at 20 - 30sec intervals, stirring after each, until melted. Cool slightly.
Stage 3
Whisk 2 of the eggs in a small bowl. Add to the chocolate mixture with the first measure of
sugar and then stir to combine. Now add the sifted flour and sour cream and stir well. Add all but about 1/2cup of mixture to the pan.
Beat the cream cheese and 2nd sugar mixture until smooth, before adding the remaining egg and beating until just combined.
Stage 4
Dollop over the top of the mixture in the pan, then dollop the remaining chocolate mixture in-between. Swirl with a knife to create marbled effect. Drop some chocolate chips on top if desired and then bake about 30 - 35 minutes, finally - enjoy!
The Recipe Creator
All credit for this recipe goes to the talented Wendy Beale, AKA Edna May cakes - find their recipes & more at their Instagram
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