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Witches Brew Brownies


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5 from 7 reviews

Ingredients

Units Scale

For the Brownies:

  • 250g unsalted butter
  • 300g plain chocolate
  • 3 large, free range eggs
  • 350g caster sugar
  • 175g plain flour

For the Cheesecake:

  • 200g full fat cream cheese
  • 60g caster sugar
  • 1 large, free range egg
  • pink and green food colouring

Instructions

For the Cheesecake:

  1. Place all of the cheesecake ingredients in a medium bowl and whisk with a hand mixer until smooth and thick.
  2. Divide the cheesecake into two separate bowls and add a drop of green food colouring to one and a drop of pink to the other. Mix to combine. You want the colours to be quite vibrant as it will dull as it cooks.
  3. Pop the bowls in the fridge while you make the brownies.

For the Brownies:

  1. Preheat oven to 170°C and line a 9″x9″ square tin with baking parchment.
  2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs and sugar together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and stir until the flour just about disappears, take care not to over mix at this point.
  3. Pour the batter into the prepared pan and smooth out with the back of a spoon. Retrieve the cheesecake from the fridge and drop alternating spoonfulls of the mixtures on top of the brownies. When you’re satisfied with the amount of cheesecake grab a skewer or a knife and swirl the cheesecake together making a pretty pattern.
  4. Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan.
  5. Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.