brownies lancewood® coffee, dark chocolate & … · brownies ingredients: 180 g dark chocolate...

12 SERVES/MAKES COOKING TIME:< 45 min COOKING STYLE:

Oven

LANCEWOOD® COFFEE, DARK CHOCOLATE & WALNUT CHEESECAKEBROWNIES

INGREDIENTS:180 g dark chocolate180 g unsalted butter30 ml coffee granules250 ml light brown sugar60 ml tightly packed soft brown sugar4 extra large eggs125 ml cake flour60 ml cocoa powder5 ml baking powder100 g walnuts, roughly chopped230 g LANCEWOOD® Medium Fat Plain Cream Cheese60 ml castor sugar5 ml vanilla essence

METHOD:

Line a ±18 cm x 28 cm x 4 cm deep pan with baking paper, leaving enough paper on the sides to lift thebrownies from the pan after baking. Break the chocolate into pieces and place together with 60 g of thebutter in a heatproof bowl over a pot with simmering water. Stir now and again until melted.

Add the coffee granules and stir through (the coffee doesn't have to dissolve). Set aside. Beat the remainingbutter (120 g), light brown sugar and soft brown sugar together until well combined. Add 3 of the eggs, oneat a time, beating well after each addition. Beat until thick and creamy.

Sift the flour, cocoa powder and baking powder together and add to the egg and sugar mixture. Mix until justcombined. Add the chocolate and mix well. Stir in the walnuts. Beat the cream cheese, castor sugar, vanillaessence and remaining egg together until creamy.

Spoon half of the chocolate mixture into the prepared pan. Spoon dollops of half of the cream cheesemixture on top. Spoon the remaining chocolate mixture on top and follow with dollops of the remaining creamcheese mixture.

Use a knife and pull through the mixture first in one direction and then in the other direction to create a swirlpattern. Bake in a preheated oven at 180◦ C for 40 minutes. The brownies will still be slightly wobbly.

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Remove from the oven and leave to cool in the pan. Lift out of the pan. Cut into squares.

PRODUCTS USED:

Medium Fat Plain CreamCheese

ENJOY!

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