Dense, fudgy brownies with a cheesecake like filling, they taste as good as they look. I made these for my team mates and one person is gluten intolerant. I used gluten free plain flour and no one could tell the difference.
Ingredients For the brownies 2/3 cup gluten free plain flour / normal all purpose flour
½ teaspoon baking powder
180g dark chocolate, chopped
1/2 cup unsalted butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
For the cream cheese filling 250g cream cheese, at room temperature
¼ cup granulated sugar
½ teaspoon vanilla extract
1 egg yolk
Preheat oven to 180 degrees C.
Line a 20 cm square baking pan with aluminium foil.
Whisk the flour and baking powder together in a small bowl, set aside.
In a medium bowl, combine the chocolate and butter.
Melt them in the microwave in 30 second intervals, stirring after each until completely melted and smooth.
Whisk in the sugar and vanilla extract, then add eggs one at a time. Keep whisking until the mixture is completely smooth.
Add the dry ingredients and stir until just incorporated.
To make the filling, put the cream cheese in a food processor and pulse a few times until creamy.
Add sugar, vanilla and egg yolk then pulse again until completely mixed.
Reserve 1/2 cup of brownie batter and pour the rest into the prepared pan.
Pour the cream cheese mixture over the batter.
Add dollops of the reserved brownie batter on top then gently swirl the brownie batter and cream cheese filling using a knife or toothpick.