Yum yum pig’s bum as my Irish friend says. These little brownie cheesecake babies are delish. I’ve used my favourite Brownie recipe by Nigel Slater (minus slightly less sugar) ‘melanged’ with a creamy cheese dulce de leche mix.
The sweet deep chocolately taste combined with the tangy ‘slightly salty sour’ cream cheese made these little brownies go down a treat at the picnic I went to last week. Ahhhhhhhh all seems to be a long distance memory. I had to get out my 40 denier tights and boots out today. It’s so wet and cold in Paris. Good thing it’s holiday time soon.

P.S. These yummy brownies are taking part in the Brownie babe event hosted by Once upon a Tart. Check out the event for more delish brownie recipes.

Chocolate & dulce de leche cheesecake brownies

Chocolate brownie mixture
250g golden sugar
250g butter
250g dark chocolate
3 eggs + 1 egg yolk
60g plain flour
60g cocoa
½ tsp baking powder

Preheat oven to 180°c. Melt 200g of the dark chocolate in a bain marie. Chop the leftover 50g of dark chocolate in small bits. Cream the sugar and butter together. Slowly add the eggs, one at the a time and then the yolk. Stir in the melted chocolate and then the chocolate bits. Then sift the flour, baking powder and cocoa powder into the mixture. Mix until well combined.

Cheesecake mixture
400g cream cheese
1 egg yolk
50g plain flour
150g dulce de leche

Makes plenty

Combine all the ingredients together. Mix until creamy.

Grease a 23 square tin (5cm deep) pour half the chocolate mixture into the tin and then half of the cheese mixture, repeat. Use a skewer to create swirly patterns. Bake in the middle of the oven for 20-25 minutes. To test: insert a skewer into the centre, it should come out warm a the tip with slightly sticky crumbs clinging to it.

Or

Place papercases in a muffin tin. Add a couple of spoons of the chocolate mixture and then a couple of the cheesecake swirl with a skewer. Bake for 15-20 minutes.