Katie's Cheesecake Brownies

I was very excited when I saw these brownies on Katie's blog - Katiecakes.

They more than lived up to my expectations. The sweet, milky cheescake topping is a lovely contrast to the rich chocolate flavour of the brownie base.

Oh, I must go have another slice just now, I will just have to carefully and slowly move the baby off my lap, so I don't wake him. Wish me luck!

Aren't husbands lovely? One slice of yummy brownie, a glass of raspberry milkshake and a still-sleeping-soundly, cute little baby on my lap. Life is sweet!

OK, back to business. I converted the recipe into cup sizes, but you can see the original metric recipe over at Katiecakes. If you do head over there, you will notice that Katie's brownies are not as deep as mine. There is a good reason for that. I didn't have enough plain flour left, so after a bit of research I found out that some brownie recipes call for self-raising flour. I decided to go for it and see what happened and they turned out great! Perhaps more sticky cake-like rather than intensely fudgey. So if you like a cakey brownie, use self-raising flour and if you like your brownies more fudgey, then use plain flour.



















Katie's Cheesecake Brownies

Brownie Base:

175g/1 ½ sticks unsalted butter
1 cup self-raising flour
1 cup caster sugar
2 large eggs, beaten
3 tbsp cocoa powder

Cheesecake Topping:

1 cup ricotta
¼ cup caster sugar
1 large egg, beaten

Preheat oven to 180C/350f/gas mark 4 and grease a 30cm x 18cm brownie pan.

In a medium saucepan melt the butter over a low heat. Once melted stir in the cocoa powder and sugar, combining till smooth.

Add the egg, beating the mixture till fully incorporated before adding the flour. Stir through until smooth and add to the prepared pan.

To make the cheesecake mixture combine the sugar, cheese and egg and beat until smooth. Drop spoonfuls of the mixture on top of the brownie base. Take a sharp knife and run it through the batter creating a marbled effect. (Just add a little at a time for a nice marbled effect. I used the whole amount and ended up with a cheesecake topping, but not much in the way of marbling. Check out Katie's post to see how good they can look, when done properly.)

Put the pan in the preheated oven and bake for 35 minutes. Testing regularly with a cake skewer.

Thanks for the recipe Katie, I will be enjoying this one again and next time, I will try making it with plain flour, so I can decide which style I prefer. Hopefully my marbling will improve next time.