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gastrogirl:

gooey red velvet brownies with cream cheese swirl.

foodieaffair:

#ChocoholixAlert ~

breakfast-brunch-dessert:

Chocolate Brownie Cheesecake with Strawberries

• 250g dark chocolate, roughly chopped
• 250g unsalted butter, softened
• 2 cups caster sugar
• 4 eggs
• 3/4 cup plain flour
• 750g cream cheese, softened
• 15-20 strawberries, tops trimmed

Directions

1. Preheat the oven to 160°C. Grease and line a 20cm round springform pan.
2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water).
3. Place butter and 1 1/4 cups sugar in a bowl, beat with electric beater until pale and thick. Add 2 eggs, one at a time, beating well between each. Add melted chocolate and flour. Mix well until combined.
4. Spread two thirds of the chocolate mixture in the pan. Set the remaining aside.
5. In a separate bowl, combine the cream cheese and remaining 3/4 cup sugar. Beat with electric beater until smooth and creamy. Add the remaining 2 eggs, one at a time, beating between each addition.
6. Drop dollops of cream cheese mixture randomly in the pan. Alternate with dollops of chocolate mixture until all the batter is gone. Using a fork, gently swirl and smooth the top layer to create a marble effect.
7. Bake for 1 hour 15 minutes until the centre is just set. Cool completely in the pan, then decorate with trimmed strawberries.
8. Cover with plastic wrap or place in airtight container and chill for at least 5 hours. Remove from fridge at least 10-15 minutes before serving. Enjoy!