This recipe is my first time ever doing a “combo” brownie. I think it may be the first time I’ve ever tried baked cheesecake! Despite the creativity of this recipe, my favourite brownie recipe remains my chocolate and hazelnut version (especially when I leave out the hazelnuts!).

Whether you like the taste of Biscoff or not, you’ll enjoy these brownies. The Biscoff taste is not strong at all, it merely adds a wonderful sweetness to the baked cheesecake topping.

Hope you enjoy!

Amy x

Ingredients

For the topping:
120g full fat cream cheese
2 tbsp Biscoff spread
1 egg
50g caster sugar

For the brownie:
100g dark chocolate
170g butter, melted
100g soft light brown sugar
100g caster sugar
2 eggs
2 tsp vanilla essence
90g plain flour
25g cocoa powder

Method
Make the cheesecake topping by mixing together the cream cheese, Biscoff spread, egg and caster sugar until smooth and set aside.

Grease and line a 8X8 tin and preheat the oven to 180.

Melted the chocolate and set aside.

Beat together the melted butter and sugars until smooth followed by the eggs and vanilla essence.

Fold in the flour and cocoa powder and transfer the mixture to the prepared baking tin.

Pour over the cheesecake mixture evenly and swirl into the brownie mixture with a knife.

Bake in the prepared cake tin for 35 mins.

Remove from the oven and allow to cool and set in the fridge before cutting into your desired shape and size.