Eric Lanlard swirls a rich cheesecake-like filling though his decadent and fudgy chocolate brownies for an afternoon treat you won’t be able to resist.
Or, why not swirl peanut butter through brownies instead…
Join Extradelicious to unlock Cook Mode
Ingredients
- 150g unsalted butter
- 200g dark chocolate, broken into pieces
- 250g caster sugar
- 1 tsp vanilla extract
- 3 medium free-range eggs
- 100ml freshly made strong espresso
- 100g plain flour
For the marbling
- 150g full-fat cream cheese (we used Philadelphia)
- 60g caster sugar
- 1 medium free-range egg, beaten
- 1 tsp vanilla extract
You’ll also need…
- 20cm square cake tin, greased and lined with non-stick baking paper
Join Extradelicious to unlock Cook Mode
Method
- Heat the oven to 180°C/160°C fan/gas 4. Melt the butter and the chocolate in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally (don’t let the bowl touch the water). Remove the bowl from the heat and cool slightly.
- Stir the sugar, vanilla and a pinch of salt into the chocolate mix, then beat in the eggs using a wooden spoon or electric hand mixer until smooth. Stir in the coffee, sift over the flour, then beat until just combined and glossy.
- For the marbling, beat the cream cheese in a mixing bowl until smooth, then mix in the sugar, egg and vanilla. Spoon the coffee chocolate mix into the tin, then pour over the marbling mix and use a knife to cut through both mixes for a marbled effect.
- Bake for 30 minutes, but keep an eye on the brownies as you may need to cover the tin with foil for the last 10 minutes of cooking if they start to brown too much. Cool in the tin, then cut into 16 squares.
Nutrition
- 261kcals Calories
- 11.6g (6.9g saturated) Fat
- 4.4g Protein
- 34.3g (19.9g sugars) Carbs
- 0.8g Fibre
- 0.2g Salt
Leave a comment, question or tip