I’m getting married tomorrow! I still can’t believe it. All the preparations are going well. The tents are up, the house is full of tables and today it will be transformed into a beautiful wedding venue. If I haven’t mentioned it, my parents have very very kindly given up their house to host our wedding. I’m so very excited! Today I’m off for a pampering morning with the bridesmaids and a quiet family dinner tonight.
I haven’t been as naughty with my treat eating as usual but I have had the odd delicious dessert this week. I had an amazing Bombe Alaska at Will and my last date as an un-married couple on Wednesday night.
Don’t worry, I haven’t been eating these this week, I’ll still fit into my dress. I whipped these up for Easter lunch dessert. I was asked to bring something chocolatey and this is what sprung to mind. They are so rich but the perfect end to a dinner party. You need a glass of milk or a tea to balance it out. Don’t cut the slices too big though or you might be sick!
Melt the butter in a medium-sized saucepan over medium heat.
When the butter has melted, add the chocolate and heat it, stirring until the chocolate has melted.
Take the pot off the heat and stir through the sugar and vanilla extract.
Stir in the eggs one at at a time.
Tip in the sifted flour and walnuts and stir them through the chocolaty goodness. Spread the brownie batter into the lined baking dish.
Make the cream cheese topping by beating the cream cheese and sugar together until nice and smooth.
Add the eggs, vanilla and salt and beat them through the mixture.
Fold through the white chocolate chips.
Spread the cream cheese mixture over the top of the brownie batter.
Swirl it through using a knife or a skewer and bake the brownie for 30-35 minutes at 175C fan-forced. If it starts to brown too much, cover it with foil.
Leave the brownie to cool completely in the tin.
Slice up the brownie into squares. Don’t cut them too big as it’s really rich.
This brownie is best accompanied by a glass of milk. Enjoy!
Fudgey chocolate brownies with white chocolate cheesecake swirl
makes 20 small squares
- 90g butter
- 300g dark or semisweet chocolate
- 150g (¾ cup) caster sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 40g (¼ cup) flour
- 1/2 cup crushed walnuts
- 180g cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
- pinch of salt
- 1/2 cup or more white chocolate chips
Pre-heat the oven to 175C fan-forced and grease a 25 by 15cm rectangular tin. Line it with baking paper so that the paper extends over the long sides of the tin.
Melt the butter in a saucepan and then add the chocolate and stir it through until it’s melted.
Take the pot off the heat and stir through the sugar and vanilla.
Using a wooden spoon, mix in the eggs one at a time and then stir through the sifted flour and walnuts.
Spread the mixture into the tin.
Make the cheesecake topping by mixing the cream cheese and sugar with an electric mixer until smooth. Add the egg, vanilla and salt and keep mixing until it’s nice and smooth. Fold through the chocolate chips.
Pour the cream cheese mixture over the brownie batter, spread it out and the swirl it through using a skewer or knife.
Bake the brownie for 30-35 minutes or until it starts to brown on top.
Leave the brownie to cool in the tin.
Slice it into square and serve with restriction.