Sunday, September 15, 2013


For the brownies
250 grams plain flour
150 grams brown sugar
250 ml boiling water
4 levelled tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 large egg
100 ml oil
2 tablespoons dark rum
For the cheesecake swirl
100 grams cream cheese
50 grams icing sugar
1 small egg
1 tablespoon plain flour
1 teaspoon vanilla

Sift the cocoa into a small bowl, pour the boiling water over it and mix until the cocoa dissolves and the mixture becomes smooth. In a large bowl, whisk together the flour, sugar and baking powder, then pour in the cocoa mixture, rum, beaten egg and oil, and continue whisking until well blended. Take out about 1/4 of the brownie batter and set it aside, then line a baking pan (23x30 cm; 9x12 inch) with baking paper, pour in the batter and smooth the top.
In another bowl, beat together the softened cream cheese, icing sugar and vanilla, then add the egg and flour and blend really well. Put the cheesecake batter in a decorating bag fitted with a small tip (or a disposable bag with the corner cut off) and evenly pipe the cream cheese mixture on the brownie batter. Evenly spread the reserved brownie batter over the cheesecake part, then take a long skewer or a butter knife and make swirls in the batter to distribute the cheesecake batter evenly.
Bake the cheesecake brownies in a preheated oven, at 180˚C (350˚F) for 20-22 minutes (do the toothpick test around 20 minutes, to make sure your brownies do not get overbaked and dry). Let it cool completely, cut in into 16 squares and serve with whipped cream and fresh fruit.