Snowy Christmas cupcakes-7421
Snowy coconut white chocolate cupcakes
Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Cheesecake-swirled brownies
For all the dessert lovers out there, these are for you! The luscious cheesecake mixture takes seconds to whip up and, when rippled into the contrastingly dark brownie batter, creates a stunning batch of brownies that are a pleasure for both the eyes and the stomach.

Cheesecake-swirled brownies

Makes: 16 squares

Ingredients

1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs, beaten

Cheesecake swirl:
120g cream cheese, room temperature
2 tbsp castor sugar
1 large egg yolk
½ tsp NOMU Vanilla Essence

 

 

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 20cm square tin with baking paper.

Prepare the cheesecake mixture by placing the cream cheese and castor sugar in a mixing bowl. Mix until smooth using a whisk or electric mixer, then mix in the egg yolk and vanilla essence until well combined. Set aside until needed.

To make the chocolate brownie, whisk together the melted butter and sugar (sachet 1) until combined, then whisk in the eggs one at a time until thick and creamy. Add the brownie mix (sachet 2) and stir to form a glossy batter.

Spread ¾ of the brownie batter evenly into the prepared tin. Roughly dollop the cheesecake mixture on top of the brownie, followed by scoops of the remaining brownie batter. Use a knife or skewer to swirl the two mixtures together into a beautiful ripple pattern and firmly tap the tray against your countertop a few times to even out the surface.

Bake for 15-20 minutes or until the cheesecake topping is set and the brownie is still fudgy in the centre. Allow to cool completely in the pan before cutting into squares.

Ingredients

1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted
2 large eggs, beaten

Cheesecake swirl:
120g cream cheese, room temperature
2 tbsp castor sugar
1 large egg yolk
½ tsp NOMU Vanilla Essence

 

 

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 20cm square tin with baking paper.

Prepare the cheesecake mixture by placing the cream cheese and castor sugar in a mixing bowl. Mix until smooth using a whisk or electric mixer, then mix in the egg yolk and vanilla essence until well combined. Set aside until needed.

To make the chocolate brownie, whisk together the melted butter and sugar (sachet 1) until combined, then whisk in the eggs one at a time until thick and creamy. Add the brownie mix (sachet 2) and stir to form a glossy batter.

Spread ¾ of the brownie batter evenly into the prepared tin. Roughly dollop the cheesecake mixture on top of the brownie, followed by scoops of the remaining brownie batter. Use a knife or skewer to swirl the two mixtures together into a beautiful ripple pattern and firmly tap the tray against your countertop a few times to even out the surface.

Bake for 15-20 minutes or until the cheesecake topping is set and the brownie is still fudgy in the centre. Allow to cool completely in the pan before cutting into squares.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum