BROWNIES CHEESECAKE RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease.
• To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool.
• Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk.
• Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.
• Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes.
• To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown.
• Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside.
• As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes.
• Adjust the oven to 170C/150C Fan/Gas 3½.
• To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it!
• Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line the base and sides of a 20x30x5cm/8inx12inx2in brownie tin with some baking paper so that it comes 1cm/½in above the top of the tin and lightly grease.
• To make the brownie base, put the butter and chocolate in a small saucepan and melt over a gentle heat, stirring occasionally until the mixture is liquid. Set aside to cool.
• Whisk the eggs, sugar and cooled coffee in a large mixing bowl until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk.
• Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it. Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.
• Mix the remaining teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes.
• To make the nutty centre, toast the hazelnuts in a large non-stick pan over a medium heat, stirring until they are a deep golden-brown.
• Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside.
• As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and place in the freezer for 30 minutes.
• Adjust the oven to 170C/150C Fan/Gas 3½.
• To make the cheesecake top, mix the cream cheese, sugar, egg, almond extract, orange zest and flour together really well. Spread an even layer over the nut mixture and bake for 30 minutes. As soon as the cheesecake is set in the centre, remove from the oven, allow to cool and leave in the fridge overnight. The wait will be worth it!
• Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!