Ingredients
Equipment
Method
Preparation:
- Preheat your oven to 350°F (175°C). Grease your 9x9 inch baking dish or line it with parchment paper for easy removal.
- In a medium saucepan, melt 110g of butter and 130g of dark chocolate over low heat. Stir until smooth and well combined. Remove from heat and allow to cool slightly.
- In a mixing bowl, whisk together 1 cup of sugar, 2 eggs, and 1 tsp of vanilla extract. Pour in the melted chocolate mixture and mix until fully incorporated.
- Sprinkle in 1 tsp of salt and 1 cup of flour. Gently fold these dry ingredients into the chocolate mixture until just combined. Be careful not to overmix.
- Crush the chocolate Romany Creams into small pieces and fold them into the brownie batter. This will add a delightful crunch to the brownies.
- In another bowl, beat 250g of cream cheese until smooth. Add 1/3 cup of sugar, 1 egg, and 1 tsp of vanilla extract. Mix until creamy and well blended.
- Pour half of the brownie batter into your prepared baking dish. Spread it evenly. Next, pour the cheesecake mixture over the brownie layer, smoothing it out gently. Finally, dollop the remaining brownie batter on top and swirl it lightly with a knife to create a marbled effect.
- Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Cut into squares and enjoy your cheesecake brownies with chocolate Romany Creams!
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Wrap tightly in plastic wrap before freezing to prevent freezer burn.