Cheesecake Brownies

I’m not the best at making decisions.

To be honest, if there’s more than one options, it’s very likely that I’ll be in trouble. Sometimes just choosing from one option takes me a small eternity.

That’s why this cake is so incredibly amazing – you don’t have to choose. You can literally have two delicious desserts right on top of each other. A mudcakey dark-chocolatey brownie and a creamy and tart cheesecake. Top with berries and you have happiness on a plate.

Ingredients for the brownie:

225g (8 ounces) dark chocolate

200g (2 sticks) softened butter

1 cup powdered sugar

3 eggs

½ cup flour

¼ cup cocoa powder

a pinch of cinnamon and cayenne pepper

Ingredients for the cheesecake:

400g (14 ounces) cream cheese

1 cup powdered sugar

2 eggs

a pinch of vanilla

plus: raspberries

How to:

Start by making the brownie base – cream the butter and sugar. Add eggs individually, whisking in between. Melt the chocolate carefully in a microwave and add to batter before whisking in the dry ingredients. Pour into a buttered pan evenly.

Make the cheesecake layer next: mix all ingredients together and whisk into a fluffy mixture. Pour on top of the brownie layer and bake in 180°C / 350°F for 35 to 40 minutes, until the cheesecake layer is firm and begins to darken around the edges slightly. Let cool completely before slicing. Finish with some fresh berries and enjoy!

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