In the weekend we went to Taupo because my husband and father rode round the lake in the Great Lake Cycle challenge (they did really well!!! Both with excellent times!!). My Mum and two of my three sisters came as well. An excellent excuse to do some baking!!! Brownie is always a good thing to take away as it is easy to eat and keeps well. I have my favourite brownie recipe which I adapted from another recipe (one day I will post it!), but this time I decided to do something different – hence the cheesecake brownie from Donna Hay’s chocolate book (this book seems to be getting used all the time lately!!).
The only thing I changed with the recipe, is that I used dutched cocoa rather than normal Cadburys. Dutched cocoa is processed in a different way, giving it a much stronger and intense flavour. The brand I used was equagold which is a New Zealand brand and it can be bought from my supermarket, but also specialist delicatessens. As I have been disappointed in un-chocolately flavoured baking lately, I wanted my brownie to be quite rich.
The brownie wasn’t as gooey as I like – you had to make sure that you cooked it long enough for the topping to set properly. One of my sisters said she thought it needed some chocolate chunks in the base as well. That would have made it quite delicious! So if you make this brownie, try that!!!
Chocolate cheesecake brownie
185g butter
¼ c cocoa
1 c castor sugar
2 eggs
1 c flour
250g cream cheese
6 tbsp castor sugar
2 eggs
· Mix together first 5 ingredients and pour into lined 20cm square tin
· Beat the last three ingredients together and spoon over the brownie mix, swirling to make a marbled effect
Bake at 170deg for about 35-40 minutes
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