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Cheesecake brownie bars with chocolate Romany Creams

Delicious brownies and cheesecake bars with chocolate Romany creams.

Prep Time
20 mins
Cook Time
20 mins
Course: Dessert , Baked Goods
Cuisine: South African

Ingredients

Brownie / biscuit mix
  • 110 gms butter
  • 130 gms dark chocolate
  • ¾ cup sugar
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup flour
  • 1 x 200 gm box Chocolate Romany Creams
Cheesecake
  • 250 gms cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

Instructions

    Cup of Yum
  1. Line a 20cm x 20cm square baking tin with baking paper.
  2. Cut the Romany Creams into roughly 8 pieces and set aside.
  3. Pre heat the oven to 180C.
  4. Melt the butter and chocolate over a double boiler, stir until smooth and then set aside to cool.
  5. 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.
  6. To make the cheesecake, use an electric mixer to beat all the ingredients together until smooth.
  7. 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.
  8. 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.