This is such a pretty wee cake. It’s also creamy chocolate fudge bliss on a plate. And ultimately that’s what matters the most. It would be perfectly reasonable to assume that the gorgeous, soft chocolate wodge that defines a brownie, can’t possibly be improved upon. But try adding a delicious vanilla cheesecake cream to that aforementioned wodge and I think you’ll find that it can!
This is a slightly tweaked Sugarfree Londoner recipe. I found that adding a little extra egg helped to swirl the 2 cake batters together more easily. (As well as keeping the cake lovely and moist). I also added a little salted caramel to ramp up the fabulous fudgey flavours.
Chocolate brownie part 100g almond flour 80g cocoa powder 4 tbsp sweetener* 5 eggs 100g melted butter 45g chocolate chips 1 tsp baking powder Pinch of salt ½ tsp baking powder ½ tsp salted caramel essence (optional)
*Natural sweetener options could include xylitol, erythritol, allulose. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
Preheat oven 350F/180C Gas Mark 4 Line a 23cm square tin with baking paper. Whisk the eggs and sweetener together. Add the butter, caramel essence and whisk some more. In a separate bowl measure out the cocoa powder, almond flour, salt, baking powder and mix together. Add to the cake batter and blend together well. Finally - stir in the chocolate chips. In a separate bowl mix together the egg, cream cheese, sweetener and vanilla paste with an electric mixer. Add dollops of the brownie mix into the prepared baking tin (keeping back 4 tbsp). Put the cheese cake cream in between the chocolate dollops. Add the remaining 4 tsp of brownie batter on top. Tap the tin a little on the kitchen surface to get the batter to settle. Using a skewer swirl the batter together. Be careful not to over mix to ensure the pattern remains clear and pretty. Bake for 20 - 25 minutes until the cake is just cooked – leaving the centre a tad soft (don’t over cook or let the cheesecake cream brown). Leave the brownie in the tin to cool thoroughly before cutting into slices. Store in the fridge. Posted in:
