Cheesecake brownie bars with chocolate Romany Creams
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Unrated
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Prep Time
20 mins
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Cook Time
45 mins
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Course
Dessert, Baked Goods
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Cuisine
South African
Cheesecake brownie bars with chocolate Romany Creams
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Delicious brownies and cheesecake bars with chocolate Romany creams.
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Ingredients
Brownie / biscuit mix
- 110 butter gms
- 130 dark chocolate
- ¾ cup sugar
- 2 egg free-range
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup flour
- 1 Chocolate Romany Creams 200 gm box
Cheesecake
- 250 cream cheese
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla extract
Instructions
- Line a 20cm x 20cm square baking tin with baking paper.
- Cut the Romany Creams into roughly 8 pieces and set aside.
- Pre heat the oven to 180C.
- Melt the butter and chocolate over a double boiler, stir until smooth and then set aside to cool.
- Using an electric beater beat the sugar, eggs, salt and vanilla together until light and fluffy, about 3 minutes. Add the cooled chocolate and butter mix and beat until smooth. Sift the flour into the mix and stir to combine. Add the biscuits and fold through by hand.
- To make the cheesecake, use an electric mixer to beat all the ingredients together until smooth.
- Empty ¾ of the brownie / biscuit mix into the lined baking tin. Top with the cheesecake mix and then drop spoonful’s of the remaining brownie mix across the surface. Use a skewer to swirl the chocolate batter and cheesecake batter.
- Bake for 40 minutes until firm to the touch (tip: loosely cover the tray with a piece of tin foil to prevent over browning)
Notes
- Store leftover brownie bars in a sealed container in a cool place for up to 3 days. If you are keeping these for longer, store in the fridge.
- These should freeze well.
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