I amalgamated a few different recipes that I found to create this Frankenstein brownie. Even by reducing the sugar content from the general ingredient list, I still found my brownie to be a little on the sweet side so next time, I might take out a smidge more. But the resulting baked goodie is pretty yummy, and it looks great too!
120g butter (salted is absolutely fine, I never bother with unsalted)
100g dark chocolate, chopped
140g raw sugar (next time I’m bumping it down to 100g, and potentially chucking about 20g extra chocolate)
1 tsp vanilla extract
1/4 tsp salt
100g plain flour
250g cream cheese (1 block of Philly cheese)
70g sugar (Will bring this down to 40g next time)
1/2 tsp vanilla extract
– Preheat your oven to 180 degrees celcius, and line a lamington/brownie tray with baking paper.
– Pop your butter and chocolate into the TMX bowl, and cook for 5 mins/speed 1/50 degrees or until melted and smooth.
– Add your sugar, eggs and vanilla, and mix for 5 secs/speed 4.
– Add salt and flour, and mix for an additional 5 secs/speed 4 (make sure the flour is incorporated well into the mix).
– Pour the mix into your tray and smooth out. Don’t bother cleaning your TMX bowl (yay!)
– Add your cheesecake topping ingredients and mix for about 1 min/speed 4.
– Pour the cheesecake mix on top of the brownie mix and smooth out.
– Pop in the oven and bake for about 35 mins or so, until the top is brown and the middle is moist.
– Serve and enjoy 🙂 I actually think you can add the cheesecake topping to something like a lemon blondie too!