Cheesecake Brownies

Before starting this Cheesecake Brownies recipe, organise all the necessary ingredients for the cheesecake.

For the cheesecake: Crack the egg in a mixing bowl.

Add the castor sugar...

... and blanch with a whisk.

Add the flour...

... and combine with the whisk.

Add the cream cheese...

... and whisk vigorously...

... until smooth and homogeneous. Set aside.

For the brownie: Organise all the necessary ingredients.

In a saucepan, melt the butter and Caraïbe dark chocolate over low heat...

... while stirring often with a spatula.

In the meantime, place the whole eggs and soft brown sugar into a bowl...

... and beat vigorously with a whisk until pale and fluffy.

Add the flour and baking soda...

... and combine carefully with a whisk.

Add the melted chocolate and butter...

... and combine with a whisk until smooth and homogeneous.

Transfer 1/5 of the preparation in a piping bag.

Keep the rest of the brownie preparation in the mixing bowl.

Using an oil spray, grease a stainless steel square frame 18 x 18cm placed on a perforated baking sheet lined with a Silpat baking mat.

Pour the brownie preparation into the square mould. At this stage you can add dried fruits and bury them in the chocolate preparation. I didn't add any for this recipe.

Pour the cheesecake preparation on top.

Pipe drops of brownie preparation over the cheesecake layer.

Create a marble effect with the tip of a knife.

Pipe thin strings of brownie preparation over the cheesecake preparation.

This is what the result should look like.

Place in a fan-assisted oven preheated at 150°C (gas 2)...

... and bake for 30 minutes.

Remove from the oven when cooked.

The cheesecake brownies are ready!

Slide a knife blade between the frame and the cake...

... and remove the hot frame carefully. Leave to cool at room temperature.

When the cake has cooled down, trim the edges using a serrated cake knife.

Cut the brownie into regular squares...

... as shown in the photo.

Set aside at room temperature until ready to serve. You can make this recipe one day in advance and store it in the fridge. Leave at room temperature before serving.