Now the Great British Bake Off is back, Wednesday is baking day WITHOUT FAIL. There’s just no way on earth I can watch GBBO without cake on standby.
As it’s the summer holidays I am using this opportunity to get the children in the kitchen so these cheesecake brownies are very much their own work, with a bit of assistance from me.
They were originally meant to be ‘Red Velvet’ but I swear, I used an entire tube of Dr Oetker Bright Red Gel Food Colour and all we got to was this auburny brown.
Disappointing in hue, not in taste.
These were delicious and, due to the cream cheese, incredibly moist. In my own opinion, I think these were more cakey than brownie, but when they taste good, who cares? They were wolfed down by the whole family!
I’ll definitely make these again though next time I might try traditional food colouring in order to get that lovely red colour!
100g milk chocolate
135g golden caster sugar
70g plain flour
1tbsp cocoa powder
pinch of salt
Red food colouring (optional)
225g full fat cream cheese
1 egg yolk
70g caster sugar
1 tsp vanilla Method
Preheat oven to 180c. Grease and line a 9 x 9 inch brownie pan (or similar dimensions).
Beat in the sugar and eggs until combined, before mixing in the flour, cocoa powder and salt. Stir well into completely incorporated. Mix in the red colouring if using.
Reserve a cup of the batter and spread the rest into the prepared tin.
Make the cheesecake topping by beating together the cream cheese, egg yolk, sugar and vanilla.
Carefully spread the cheesecake topping over the brownie mixture. Drop spoonfuls of the reserved brownie batter on top of the cheesecake and use a knife or skewer to swirl the mixtures together.
Bake in the oven for 25-30 minutes, until a skewer inserted into the middle comes out clean.
And then fill yer face!