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Pie maker cheesecake swirl brownies recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent cheesecake swirl brownies - impressively easy dessert.
Ingredients:
  • 185g butter, chopped
  • 300g Baking Dark Chocolate, chopped
  • 180.00 gm dark brown sugar
  • 161.25 gm caster sugar
  • 4 eggs
  • 375.00 ml plain flour
  • 32.50 gm Dutch-processed cocoa
  • 125.00 ml frozen raspberries, thawed, torn
  • 125g cream cheese, softened
  • 1 egg yolk
  • 4.40 gm vanilla extract
Instructions:
  • In a saucepan over gentle heat, combine butter and chocolate. Stir occasionally for 5 minutes until smooth and melted. Take it off the heat.
  • Using an electric mixer, whip cream cheese and sugar until creamy. Mix in egg yolk and vanilla until fully incorporated. Transfer the mixture into a resealable plastic bag and set it aside.
  • Combine the sugars with melted chocolate and whisk until smooth. Add the eggs and whisk until well combined. Sift the flour and cocoa over the chocolate mixture, then stir until fully incorporated.
  • - Preheat the pie maker. - Divide 1/4 cup of the chocolate mixture into each hole. - Cut a corner off a snap-lock bag and pipe 4 small dollops of cream cheese mixture onto each brownie. - Swirl with a skewer to create a marbled effect. - Top each brownie with 3 raspberry pieces. - Close the lid and cook for 8 minutes. - Turn off the pie maker. - Let it stand with the lid closed for 2 minutes or until the tops are firm and a skewer comes out with crumbs clinging. - Transfer the brownies to a wire rack to cool. - Repeat with the remaining chocolate, cream cheese mixtures, and raspberries to make 16 brownies. - Serve.

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