• Brownie Batter

  • 175g Kerrygold Original Irish Butter
  • 250g Dark Chocolate (at least 50% cocoa)
  • 190g of Sugar
  • 3 Eggs (medium)
  • 2 tbsp Cocoa Powder, unsweetened
  • 125g of Wheat Flour
  • 1 tsp Vanilla Extract
  • 1 Pinch of Salt
  • Cream Cheese Mixture

  • 250g Full Fat Cream Cheese
  • 1 Egg (large)
  • 100g Sugar
  • 1 tsp Vanilla Extract


Line a 20x20 cm baking tin with baking paper and set aside.
  • For the brownie batter, put the butter in a saucepan with the couverture and melt on the stove over low heat. Set aside and let cool down a bit.
  • In the meantime, put the sugar together with the eggs in a bowl and beat with the hand mixer or the food processor in 3-5 minutes until white and foamy.
  • Now add the butter-chocolate mixture to the egg mixture and stir in.
  • Sift the flour together with the cocoa powder over the dough, add the vanilla extract and salt.
  • Mix the dough briefly until everything is combined.
  • Now put 4-5 tablespoons of the batter in a small bowl and save for later. Pour the remaining batter into the prepared baking pan and smooth out. set aside.
  • Now preheat the oven to 180 °C top/bottom heat.
  • Place the cream cheese in a bowl along with the egg, sugar and vanilla extract and mix until smooth using a hand mixer.
  • Pour the cream cheese mixture onto the brownie batter and gently smooth out with a spatula or spatula.
  • Now put the remaining brownie batter in blobs on the cream cheese mixture and pull a toothpick through the batter to draw a pattern.
  • Now bake the cheesecake brownies for 35-40 minutes on medium level.
  • Remove from the oven and let cool completely, then cut into nine pieces.
  Preparation time: 25 minutes Baking time: 35-40 minutes Servings: 9 Difficulty level: medium

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