Baker's Edge Cheesecake Brownie

  8 April 2011

OooOoooOoooh! It’s like, a maze of brownie! So aaaaages ago I bought the Baker’s Edge brownie pan– you know, the pan where every piece has an edge? Yes I am one of those people who love the edge pieces on brownies. It’s the best yo!

Last week when I was waiting for my cinnamon sugar pull apart bread to rise I got bored and decided to make this cheesecake brownie while waiting. It was both good and bad; good because the cheesecake brownie was freaking delicious, bad because apparently I have concentration issues and very stupidly doubled the recipe which resulted in overflow lol but the below recipe is what I should have stuck with to get a super MOIST brownie with creamy cheesecake swirls. With a bit of tweaking I followed the Joy of Baking recipe here (adapted from Alice Medrich’s Cookies and Brownies) and the recipe provided with the tin found here. The recipe below is a normal (single) recipe.

Brownie base ingredients:
13⁄4 cup plain flour
3⁄4 tsp baking soda
1⁄4 tsp salt
150g butter
250g chocolate
11⁄2 cup caster sugar
3 eggs
2tsp vanilla extract

Preheat oven to 175C. Lightly spray pan with non-stick cooking spray. Melt the 150g butter and 250g chocolate, stirring occasionally until melted and then remove from the heat.

Stir in the sugar and vanilla extract.

Add the eggs, one at a time, beating well (with a wooden spoon) after each addition.

Stir in the 13⁄4 cup flour, 3⁄4 tsp baking soda and 1⁄ 4tsp salt until the batter is smooth and glossy.

Pour the brownie base into the prepared pan.

Cheesecake ingredients:
250g cream cheese, room temp
55g butter, softened
1⁄2 cup caster sugar
1tsp vanilla extract
3 egg yolks,
1⁄4 cup plain flour

Beat the cream cheese and butter until smooth and creamy.

Beat in the 1⁄2 cup sugar and 1tsp vanilla extract.

Beat in the egg yolks one at a time, beating mixture well after each egg yolk is incorporated.

Add the flour and beat until combined.

Dollop the cheesecake filling on top of the brownie base.

Ooh swirlies! Use a skewer to swirl the brownie and cheesecake batter. Bake for 45-50 minutes.

It’s aliiiiiiive! This is what happens when you get impatient people! Oh gawd my poor oven

A bit of scrapage and it’s all good! The tray I had put the brownie tin on had caught most of the overflow lol

Mmm edgey

It’s time for your closeup! Hello fudgey chocolatey brownie! Hello delicious cheesecakey layer! And HELLLOOOO edges! Hope you have an awesome weekend dudes cos woot it’s friday! Friday! Gotta get down on Friday…

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