Kick off your festivities with a classic, gooey chocolate brownie that has a scrumptious and seasonal eggnog cheesecake filling swirled into it. For best baking results use our Plain Flour.
Makes: 9 brownies
Eggnog Cheesecake Brownies
Ingredients
90g Cotswold Plain Flour
140g dark chocolate, roughly chopped
120g unsalted butter, at room temperature
220g caster sugar
2 large eggs, at room temperature
10g cocoa powder, sieved if lumpy
For the eggnog cheesecake filling:
130g cream cheese
60g caster sugar
30g plain flour
0.5tsp mixed spice
20ml eggnog syrup
Method
- Preheat the oven to 180C and grease a 20cm square baking tin.
- For the eggnog cheesecake filling, combine all the ingredients into a bowl and mix well until smooth. Cover and refrigerate until needed.
- For the brownie, melt the dark chocolate and butter in a heatproof bowl over a simmering saucepan of water. Mix until combined and set aside.
- Next, whisk together the eggs and sugar for 3 minutes with a hand whisk or in a stand mixer, until pale and fluffy.
- Add the flour and cocoa powder into the egg mixture and gently fold in, without knocking too much of the air out.
- Once combined, poured in the melted chocolate and butter. Fold in until combined to make a pourable brownie batter.
- Pour half the batter into the baking tin. Then add half of the eggnog cheesecake filling in tsp size blobs on top. Using a skewer, swirl the batter and filling together.
- Repeat, pouring the remaining brownie batter on top then adding the cheesecake filling.
- Swirl together again then bake for 30 minutes, until an inserted skewer comes out clean. If the top starts to brown during baking, cover with foil and return to the oven until cooked.
- Remove from the oven and leave in the tins for 10 minutes then transfer to a wire rack to cool completely.
- Cut up and enjoy the Christmassy, gooey goodness!
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