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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.

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