Delicious Magazine Black and White Brownies

Delicious Magazine has done it again - you simply have to try this fabulous Black and White Brownie recipe!   It looks a little complicated, but basically you make the dark brownie part first, reserving a bit of each of the main ingredients to make a pale creamy cheesecake part which you swirl in later.   This recipe was given its primary airing on a weekend abroad, so the brownies spent time travelling, first in a car, then on a coach.  They arrived in great condition, and were scoffed without hesitation!    The only thing to beware of is that the instruction not to cut until the brownie is totally cool is a good one - I tried a sneaky piece while it was still warm, and it didn't like being cut (which serves me right for being greedy....).  The brownies will never get marks for beauty, but they taste wonderful.  In the picture below, I had some white choc chips, which I scattered into the white mixture to add a little extra chocolate rush.

Black and White Brownies 

Black and White Brownies

8oz/250g butter, with extra for greasing

7oz/200g dark chocolate

2oz/50g white chocolate

13oz/375g golden caster sugar

5 eggs

2oz/50g plain flour, plus 1 tbsp

Pinch of salt

3oz/85g cocoa

½ tsp baking powder

7oz/200g tub cream cheese

Preheat oven to 180 deg C.   Line an 8 x 12” tray with baking parchment.    Chop 6oz/150g of the dark chocolate finely, then roughly chop the remaining dark chocolate and the white chocolate.   Cut up 5oz/150g of the dark chocolate and melt it in the microwave.  Set aside to cool a little.  Roughly chop the remaining dark chocolate (2oz/50g) and the white chocolate.

Put the butter and 12oz/350g of the sugar in a bowl, and beat until light and fluffy. Add 4 of the eggs, one at a time, beating well between each addition, then sift in the flour, cocoa, baking powder and a good pinch of salt. Lastly, stir in the melted chocolate and the chopped chocolate chunks.  Tip the mixture into the tray and smooth the surface.

Now tip the cream cheese into a bowl and beat with a spatula to soften it.  Add the remaining egg, flour and sugar, and mix until just combined.  Spoon blobs of the cream cheese mixture onto the brownie, then use the end of a flat bladed knife to swirl the mixtures together to give it a marbled effect.   Bake for 30 mins until just set – it should still have a little wobble when it comes out of the oven, and a knife or skewer stuck into the middle should come out with sticky crumbs.   Cool completely in the tin before cutting into squares to serve.