Cheesecake Brownie

Name: Cheesecake Brownie
Ingredients: 7 ounces, weight Bittersweet Chocolate (70% Cocoa); 7 ounces, weight Butter; 3/4 pounds, 2-1/8 ounces, weight Sugar (fine/caster Is Best), Divided; 5 whole Eggs, Divided; 4 ounces, weight All-purpose Flour; 1/2 teaspoons Baking Soda; 3/4 pounds, 2-1/8 ounces, weight Cream Cheese; 1 teaspoon Vanilla; 1 cup Berries

9 ingredients

1 steps

Ingredients

7 ounces, weight Bittersweet Chocolate (70% Cocoa)
7 ounces, weight Butter
3/4 pounds, 2-1/8 ounces, weight Sugar (fine/caster Is Best), Divided
5 whole Eggs, Divided
4 ounces, weight All-purpose Flour
1/2 teaspoons Baking Soda
3/4 pounds, 2-1/8 ounces, weight Cream Cheese
1 teaspoon Vanilla
1 cup Berries

Directions

1

["FOR THE BROWNIE LAYER:", "Cream together the butter and 250g of the sugar. When pale and fluffy, add 3 eggs, beating after each addition. Melt the chocolate and add to the mixture, then pour in the flour and baking soda. Pour into a greased and floured dish. Lining it with greaseproof makes life easier if you plan on removing it from the dish in one piece.", "FOR THE CHEESECAKE LAYER:", "Beat together the cream cheese and the remaining 150g sugar, then add the last 2 eggs and the vanilla. In your hands, squash half the berries and gently stir into the mixture. Don't overmix now or it won't look as pretty and swirly. Pour over the brownie layer and smooth the surface. Dot with the remaining berries. You can also plop on a few tablespoons of reserved brownie mix for a chocolate swirled effect (stir through gently with a knife tip).", "Bake at 375F for 40-50 minutes. Make sure it's completely cold before cutting into small squares: it's very rich. I use a 12\" rectangular stoneware dish and it makes about 12 squares.""