Life is full of making decisions. Most are easy like choosing between a bath or shower in the morning, but there are a few occasions in our lives when we are faced with really tough decisions. We stress ourselves out trying to make the right choice and regret it later when we feel we haven’t. We beat ourselves up for days and weeks, and maybe even months and years over a bad decision, only to arrive at that same crossroad once again hoping that this time will be different. I’ve found myself at this stage so many times before, but the other day I finally decided enough was enough and that I will not be disappointed any more… From now on when the waiter asks what dessert I want I will have both the cheesecake and the chocolate brownie.
One less tough life decision to make from now on… phew!
This is how this recipe came about. Instead of choosing between making cheesecake or brownies the other day I just decided to make a bit of both. Well, why the hell not?
For the brownie mix:
150g dark chocolate (70% cocoa)
150g unsalted butter
3 large eggs
35g cocoa powder
180g golden caster sugar
55g plain flour
For the cheesecake mix:
260g good quality cream cheese (I use Philadelphia)
85g caster sugar
1 tablespoon of vanilla essence
- Preheat oven to gas mark 4/180C or 160C for fan assisted ovens, and line a 23cm x 23cm baking tin with baking paper. Set to one side.
- Place a large heatproof bowl over a pan of simmering water and gently melt the dark chocolate and butter together. Once melted, remove from the heat and set to one side allowing to cool slightly.
- Meanwhile in a separate large bowl mix together the golden caster sugar, plain flour and cocoa. Pour in the melted chocolate and butter and mix together gently.
- Beat in the eggs one by one until everything is well combined and then set to one side. In a separate bowl mix the cream cheese, caster sugar and vanilla essence together for your cheesecake mixture.
- Pour the brownie mixture into the tray and smooth over before spooning on the cheesecake mixture. Once all the cheesecake is on top get a fork and swirl through the mixture a little to create a slightly marbled effect.
- Bake in the oven for 35-40 minutes or until your cheesecake brownies are cooked. Test with a skewer to make sure they are ready. The skewer shouldn’t come out clean but should definitely not have any raw mixture on it. If it does then pop them back into the oven for another few minutes.
- Once they are cooked, remove from the oven and leave them to cool down slightly before transferring to a cooling rack. When completely cooled, cut them into 12 pieces and get stuck in. The best non-decision you’ve ever made!