- 160 g (5,5 oz) dark chocolate (70% cocoa)
- 130 g (2/3 cup) unsalted butter
- 180 g (3/4 cup) white sugar
- 100 g (2/3 cup) dark brown sugar Muscovado
- 1 tsp instant coffee powder
- 1 tsp salt
- 3 eggs
- 80 g (1/2 cup) all purpose flour
- 30 g (1/4 cup) unsweetened cocoa powder
- 300 g (10 oz) cream cheese (Philadelphia) chilled
- 60 g (1/4 cup) white sugar
- 1 tsp vanilla paste or vanilla extract
- 1 egg
- Line a square baking pan 21x21 cm - 8x8 inch with parchment paper and grease it with vegetable flavorless oil (I’ve used sunflower oil).
- In a medium size heatproof bowl, melt the chocolate and butter over bain-marie or in the microwave.
- In a large bowl put white sugar, dark brown sugar, salt, eggs and instant coffee powder: mix at medium-high speed with an electric mixer until dense and creamy, for about 6-7 minutes.
- Add melted chocolate mixture and mix at medium speed just until combined (don’t over beat).
- Add sifted flour and cocoa powder and gently fold using a spatula just until combine (don’t over mix).
- Place the brownie batter in the prepared baking pan and spread evenly; remember to reserve about 4 tablespoons to use later for swirlings.
- Set aside while prepare the cheesecake batter.
- In a medium size bowl place chilled cream cheese, vanilla paste, sugar and combine with a spatula just until creamy.
- Add egg and mix just until combined (don’t over mix, you’ll get a thick and creamy mixture).
- Spread the cheesecake batter over the top of the brownie batter.
- Spoon the reserved 4 tablespoons of the brownie batter over the cheesecake batter and use a spatula or a knife to create swirls.
- Bake in preheated oven at 160° C - 320° F for about 40 minutes: a toothpick will come out from the cake with moist crumbles, not clean.
- Cool down completely on a wire rack.
- Cut in 9 big squares (or 16 small squares) using a hot big knife.
- You can serve it with whipped cream and raspberries or you can heat in the microwave for about 20 seconds and serve it with a vanilla ice cream ball on top: the hot/cold contrast is amazing!
The baking time could change for every oven, but remember to not over bake brownies, the center has to be mud and moist, not dry. Your brownie are done when a toothpick comes out with moist crumbs.
The secret behind a perfect brownie cut, is to use an hot sharp knife. Heat your knife through the flame of your stove top or submerging the entire length in a jug filled with very hot water.