Ingredients Checklist
BROWNIE
- 150g dark chocolate, roughly chopped
- 150g butter, room temperature
- 3 eggs
- 200g brown sugar
- 75g plain flour
- 100g mini eggs
CHEESECAKE SWIRL
- 50g brown sugar
- 1 egg
- 1 tsp cornflour
- 200g cream cheese, room temperature
Instructions
- Preheat oven to 180°C and line a 20x20cm baking tin.
- Melt chocolate and butter in a medium bowl set over a medium saucepan of simmering water, stirring occasionally with a spatula. Set aside to cool slightly.
- Whisk eggs and sugar until smooth and stir through the chocolate mix.
- Sift the flour over the mix, fold through to combine and pour into the prepared tin.
- For cheesecake swirl, mix together brown sugar, egg and cornflour with a wooden spoon in a medium bowl until smooth, add cream cheese and continue to mix until smooth.
- . Add dollops of the cream cheese mix to the brownie mix in the pan and, with a skewer, create swirls on the surface of the brownie.
- Bake for 25 minutes, remove from the oven, scatter over the mini eggs and bake for a further 10 minutes.
- Allow to cool in the tin before portioning and serving.
