Chocolate cheesecake brownie
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
A family favourite, the cream cheese icing gives it that extra kick.
Ingredients
No added sugar apple puree
1 cup(s)
Cocoa powder
⅓ cup(s), sifted (40g)
White self-raising flour
¾ cup(s), (110g)
Bicarbonate of soda
½ tsp
Dark chocolate chips
½ cup(s), (100g)
Caster sugar
¾ cup(s), (170g)
Extra light cream cheese
250 g
Egg yolk
1 medium
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm (base measurement) square cake tin with oil and line base and sides with baking paper.
2
Place puree, cocoa, flour, bicarbonate of soda, chocolate, salt and ½ cup sugar in a large bowl and stir to combine. Pour mixture into prepared tin.
3
Using electric beaters, beat cream cheese, egg and remaining sugar in a medium bowl. Pour cream cheese mixture over chocolate mixture.
4
Bake for 30–35 minutes or until cooked when tested with a skewer. Cool brownie in tin. Cut into 12 pieces. Serve.
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