Have your cake and eat it too with this dessert that merges the best of both worlds – part brownie, part cheesecake, part red velvet.
Ingredients
- 150g butter, chopped
- 200g dark chocolate, chopped
- 1 cup caster sugar
- 2 teaspoons NESTLÉ BAKERS' CHOICE Cocoa
- 1/2 teaspoon bicarbonate of soda
- 1 3/4 cups plain flour
- 2 tablespoons buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon red liquid food colouring
- 1/2 teaspoon white vinegar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup self-raising flour
- 100g white chocolate, roughly chopped
Vanilla cream cheese
- 1/2 x 250g block cream cheese, softened
- 1 tablespoon caster sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Equipment
- 3cm-deep, 20cm x 30cm (base) lamington pan
Method
- Step 1Place butter, dark chocolate and 3/4 cup of sugar in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Set aside to cool for 15 minutes.
- Step 2Meanwhile, preheat the oven to 170C/150C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending the paper 4cm above the edges of the pan.
- Step 3Sift cocoa, bicarbonate of soda and 3/4 cup of the plain flour into a large bowl. Stir in remaining caster sugar. Make a well. Whisk buttermilk, oil, red food colouring, vinegar, 1 egg and vanilla in a bowl. Add to cocoa mixture. Stir until smooth and combined.
- Step 4Whisk remaining 2 eggs into cooled chocolate mixture until smooth and combined. Sift self-raising flour and remaining plain flour over mixture. Add white chocolate. Stir until well combined.
- Step 5Make Vanilla Cream Cheese; Using an electric mixer, beat cream cheese and sugar until smooth. Add egg yolk and vanilla. Beat until well combined.
- Step 6Pour chocolate mixture into prepared pan. Drop alternating spoonfuls of red velvet and cream cheese mixtures on top. Tap the base of pan on a flat surface to settle mixtures. Using a butter knife, swirl mixtures together to create a marbled effect.
- Step 7Bake for 25 minutes or until a skewer inserted in the centre of the brownie comes out with moist crumbs clinging. Cool completely in pan. Holding the baking paper, lift brownie from pan. Cut into 24 pieces. Serve.
- Low sodium
- Lower gi
Nutrition
1023 kj
Energy
14.3g
Fat Total
7.6g
Saturated Fat
0.4g
Fibre
3.5g
Protein
46mg
Cholesterol
122mg
Sodium
25.6g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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