Unfortunately I can't take credit
for this wicked combination of cheesecake and chocolate brownie. This is a
simplified version of a brilliant recipe from The Cook's Book by Jill Norman.
It has fewer ingredients and cooking steps but is just as delicious.
- 500g cream cheese
- 460g caster sugar
- 215g plain flour, sifted
- 7 eggs
- 2 yolks
- 200g dark chocolate buttons
- 300g butter
- 1 tbsp instant coffee, mixed with 1 tsp water to
- 200g pecans
- 1 cup icing sugar, sifted
- 1/4 cup cocoa
Line a 30 x 25 x 4cm baking tray
with baking paper. Preheat oven to 170C. Blend 400g cream cheese with 60g
sugar, 15g flour, 1 egg and the yolks until smooth. Place in a piping bag
fitted with a small nozzle and refrigerate.
Whisk remaining eggs and 200g sugar
until light and fluffy. Gradually whisk in remaining sugar. Melt chocolate and
butter together over a saucepan of simmering water, stir to combine. Add coffee
to chocolate. Remove from heat and stir through 1/4 of the egg mixture. Fold
chocolate mix through remaining egg mix. Fold through flour and pecans. Pour
into tin. Pipe cream cheese mixture into brownie batter evenly, close together
at regular intervals. Bake for 40 minutes or until puffed up in the middle.
Allow to cool on a wire rack. Blend remaining cream cheese, icing sugar and
cocoa to make icing. Spread over cooled brownies before cutting into squares.
Read more: http://www.smh.com.au/lifestyle/cuisine/baking/recipe/cream-cheese-chocolate-and-coffee-brownies-20111018-1lxlz.html#ixzz26qrPYYis