After a week of eating super healthily I had a good excuse to make something not at all healthy as I’m cooking dinner for a friend who just had a baby. All new Mums need brownies to get them through the sleepless nights. Please don’t blame me if they become your new craving! They are the perfect blend of dark chocolate brownie and cheesecake.
This recipe is from the queen of baking (as far as I’m concerned), Nigella Lawson. Her recipes never fail me and she shares my addiction to sweet and salty flavours. This is a quick recipe, the trick is to get the cooking time right so they are still squidgy in the middle.
4.5oz/125g 70% Dark chocolate
2 large eggs
1 teaspoon vanilla extract
2.5oz/ 75g plain flour (I used wholegrain spelt)
a Pinch of salt
a teaspoon of seasalt flakes (I like Maldon)
7.5oz/ 200g cream cheese
1. Line a 9 inch/ 23cm square tin with baking parchment and preheat the oven to 350F/180C
2. Melt the chocolate and butter in a small pan for around 3 minutes over a medium heat until both are melted. Set aside to cool slightly.
3. Beat together the 2 eggs, sugar and vanilla and add to the chocolate mix.
4. Add the flour and a pinch of salt to the mixture and stir together.
5. Pour half the batter into the tin then thinly slice the cream cheese and lay it on top of the batter before pouring the remaining batter on top and putting in the oven.
6. Cook for 18 minutes before testing. The top should look like the photo below and the inside will still be gooey. All oven temperatures differ so mine took 22 minutes to get to this stage. Nigella says 20 minutes so just check ever 2 minutes after you reach 18 minutes.
7. Allow to cool for at least 10 minutes, ideally 30 minutes before cutting into 16 squares. I’d leave it for an hour before serving to allow it to firm up a little.