The good thing about not having days off is that every day kinda feels the same (very sad, I know). Now that I try and take my sundays off work, I have a serious case of the monday blues. I came into work and decided to combat the blues by pulling out my Rose Bakery cook book. I opened a page that read 'Hazelnut Brownie. Brownie Cheesecake'. Sold. Now, I had to combine the two and make a Hazelnut Cheesecake Brownie. This day just got better!
Hazelnut Cheesecake Brownies
Recipe adapted from the Rose Bakery Book
250 g chocolate, chopped (I used callebaut 53%)
380g castor sugar
1 tsp Vanilla extract
50g Hazelnut powder (roast some hazelnuts and once cool, wiz them in a mixer for a minute)
For the cheesecake
175g Philadelphia Cream Cheese
2 tbsp castor sugar
25g cream (I used Amul)
1 tbsp flour
- Line a 10 inch baking tin with butter paper. Pre-heat the oven to 180 degrees C.
- Prepare everything for your cheesecake batter. In a bowl, whisk the cream cheese and sugar till smooth. Then add the egg and cream. Whisk till combined. Lastly, add the flour and give it a final whisk. Set aside
- Melt the chocolate and butter in a double boiler. Once melted, stir and set aside to cool.
- Whisk the eggs, sugar and vanilla till frothy. Be careful not to over whisk this.
- Pour the cool chocolate mixture to the eggs and whisk till combined
- Pour the mixture into the baking tin and the swirl in the cheesecake mixture. (Use a skewer to get the pattern you want)
- Bake for 22 - 25 minutes. The center should be slightly wobbly. Take the brownies out of the oven and let them cool before cutting.
- Eat and repeat!