I love the idea of swirls, not matter what colour. As a kid, I love the ice cream sold at supermarkets where the machine dispenses the ice cream in a swirling motion like the ones that are sold as McFlurry's these days. For a time, I was obsessed with baking the marble cake because of the swirling characteristic in the cake. Its just amazing to make and to look at, not to mention to taste!!!!
While Mum has been pre-occupied with work and other domesticated matters such is being a mother, I took time off to watch Splashing About at Mowbray and was just entertained and I loved the play that you did. The event was a K-2 presentation and your class did the Three Billy Goats play - each had a role as narrators! I'm so proud of you girls! And these Donna Hay cheesecake swirl chocolate brownies was just the treat that we brought in for the parents' morning tea.
While Mum has been pre-occupied with work and other domesticated matters such is being a mother, I took time off to watch Splashing About at Mowbray and was just entertained and I loved the play that you did. The event was a K-2 presentation and your class did the Three Billy Goats play - each had a role as narrators! I'm so proud of you girls! And these Donna Hay cheesecake swirl chocolate brownies was just the treat that we brought in for the parents' morning tea.
This was taken from the June/July 2010 issue of Donna Hay magazine, and made with:
200g dark chocolate, chopped
250g butter, chopped
1 and 3/4 cups (300g) brown sugar
4 eggs
1 and 1/3 cups (200g) plain all purpose flour
(I used cake flour because that's what we have in our pantry. I find that I buy these more than the regular plain flour because we make cakes more)
1/4 tsp baking powder, sifted
1/3 cup (35g) cocoa, sifted
Cheesecake swirl
250g cream cheese, softened
1/3 cup (75g) caster sugar
2 eggs
Pre heat oven to 180 degrees C (350 degrees F).
Place the chocolate and butter in a saucepan over low heat and stir until smooth. Place in a bowl with the sugar, eggs and whisk to combine.
Add the flour, baking pwder and cocoa and whisk until smooth. Pour into a lightly greased 22cm tin lined witih non stick baking paper. Set aside.
To make the cheesecake swirl, place the cream cheese, sugar and eggs in a bowl of a food processor and process until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using butter knife, swirl to partially combine.
Bake for 50 minutes or until set. Makes 12.
250g butter, chopped
1 and 3/4 cups (300g) brown sugar
4 eggs
1 and 1/3 cups (200g) plain all purpose flour
(I used cake flour because that's what we have in our pantry. I find that I buy these more than the regular plain flour because we make cakes more)
1/4 tsp baking powder, sifted
1/3 cup (35g) cocoa, sifted
Cheesecake swirl
250g cream cheese, softened
1/3 cup (75g) caster sugar
2 eggs
Pre heat oven to 180 degrees C (350 degrees F).
Place the chocolate and butter in a saucepan over low heat and stir until smooth. Place in a bowl with the sugar, eggs and whisk to combine.
Add the flour, baking pwder and cocoa and whisk until smooth. Pour into a lightly greased 22cm tin lined witih non stick baking paper. Set aside.
To make the cheesecake swirl, place the cream cheese, sugar and eggs in a bowl of a food processor and process until smooth. Place large spoonfuls of the cheesecake mixture on top of the chocolate mixture and, using butter knife, swirl to partially combine.
Bake for 50 minutes or until set. Makes 12.
I actually burned this one slightly. Although it did not taste like something burnt, the bottom bit of the cake was dark and black so it was a good idea to cut the cheesecake brownie into bite size pieces and sliced off the burned parts on each of the squares. Overall, it looked great on the table. It just takes a bit of getting used to - sweet brownies with a bit of cheesy taste as topping.
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