Mocha cheesecake swirl brownies
Canned black beans, rinsed, drained
1 400g can, (1 x 400g can)
¾ cup(s), (165g)
¼ cup(s), (25g)
¼ cup(s), (60ml)
Vanilla bean extract, alcohol free
Instant coffee powder
⅓ cup(s), (50g)
Dark chocolate chips
½ cup(s), (100g)
Light cream cheese
¼ cup(s), (65g), at room temperate
- Preheat oven to 180°C. Lightly spray a 20cm square cake tin with oil and line with baking paper.
- Separate 1 egg. Place the white in a medium bowl and set aside. Place yolk in a food processor with the remaining 2 eggs, beans, ½ cup (110g) sugar, cocoa, oil, baking powder, ½ teaspoon vanilla, coffee and ½ teaspoon salt. Process until smooth, stopping occasionally to scrape down the side of processor bowl. Add flour and choc chips and pulse until just combined. Pour mixture into prepared tin.
- Add cream cheese and remaining ¼ cup (55g) sugar and ½ teaspoon vanilla to the reserved egg white. Beat with electric beaters until fluffy. Dollop heaped teaspoons of cream cheese mixture over brownie mixture. Drag a flat-blade knife through the cream cheese mixture to create a swirl pattern.
- Bake for about 20 minutes or until just firm in centre when lightly touched with fingertips. Cool completely in the tin before cutting into 16 squares to serve.