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Best-ever marbled cheesecake brownie
Best-ever marbled cheesecake brownie
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Decadent chocolate brownies swirled with creamy cheesecake and filled with Baci.
Ingredients:
  • 300g dark chocolate, chopped
  • 250g butter, chopped
  • 141.90 gm caster sugar
  • 3 eggs
  • 312.50 ml plain flour
  • 49.50 gm self-raising flour
  • 2 x 143g packets Baci Perugina Original Dark Chocolates, unwrapped
  • 250g cream cheese, softened
  • 70.95 gm caster sugar
  • 4.40 gm vanilla extract
  • 1 egg
Instructions:
  • Preheat your oven to 170C/150C fan-forced. Grease an 18cm x 28cm slice pan and line the base and sides with baking paper, leaving an extra 2cm of paper above all sides. In a medium saucepan over medium heat, combine dark chocolate and butter. Stir occasionally for 4 to 5 minutes until smooth and melted. Take off the heat and let it cool for 10 minutes.
  • While that's happening, whip up the Cheesecake Swirl by using an electric mixer to blend cream cheese, sugar, and vanilla until smooth and airy. Then mix in the egg until well combined.
  • Combine sugar with the chocolate mixture and mix well. Slowly add the eggs one at a time, making sure to fully incorporate each one before adding the next. Gently fold in the flours. Spread half of the brownie batter in the prepared pan, then alternate spoonfuls of the remaining brownie and cheesecake batters on top. Swirl a knife through the mixtures to create a marbled pattern. Press Baci chocolates into the batter. Bake for 45 minutes or until the top is set. Allow to cool completely in the pan before serving.

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