It’s been a hectic, hectic few weeks of recipe development, styling and photography – of course all of it for clients and none of it for M&M. My silence has been deafening and I apologise, but bills need to be paid.
You have Kiri cream cheese and the creative mastermind behind cooking programmes Koekedoor and Kokkedoor, Errieda du Toit, to thank for this post. A few days ago a gift pack of Kiri and Laughing Cow cheese came knocking on my front door, along with a slab of Kiri cheesecake swirl brownies. Errieda developed the recipe for the folks at Kiri to celebrate the fact that this fridge staple, which had been imported from France until recently, is now being manufactured in George on the Garden Route.
Errieda says this treat combines the creaminess of cheesecake with the fudginess of a classic brownie. Having scoffed half of them for lunch, I agree! Thank you for sharing this recipe and lovely pic with us Errieda!
All you need is…
115 g butter, cut into cubes
225 g semisweet chocolate chips
125 ml sugar
2 extra-large eggs
7,5 ml vanilla essence
103 g cake flour
45 ml cocoa powder
5 ml instant coffee granules, optional
1 ml salt
Cream cheese batter
1 x 200 g tub Kiri Cream Cheese, room temperature
60 g sugar
1 extra-large egg
2,5 ml vanilla essence
Preheat the oven to 180 °C. Line a 20cm square pan with baking paper, leaving an overhang of paper on both sides (this eases lifting the baked brownies out of the pan in one piece). Lightly grease the paper with cooking spray.
Brownie batter: Place the butter and chocolate chips in a large bowl and microwave in 30 second increments until just melted, or melt in a double boiler over lightly simmering water. Stir until smooth and cool slightly, around 5 minutes. Whisk in the sugar, then the eggs one by one and finally whisk in the vanilla extract. Add the flour, cocoa powder, coffee granules (if used) and salt to the bowl. Stir gently until just combined. Reserve ¼ of the brownie batter and spread the remaining ¾ of the batter into the pan.
Cheesecake batter: In a bowl beat the cream cheese and sugar with a mixer for 2-3 minutes until lump-free and creamy, then add the egg and vanilla extract, beat until smooth. Pour the cheesecake batter over the brownie batter in the pan.
Add 15 ml very hot water to the reserved brownie batter and stir until smooth. Dollop the brownie batter over the cheesecake, swirling the two batters together with a skewer or knife.
Bake for 30-35 minutes or until a testing skewer inserted into the centre comes out clean. Cool completely before lifting the brownies from the pan. Cut into squares and devour.