Look at that brownie, mmm and the cheesecake layer. You know it can’t be good for you! But it’s so good 🙂 I managed to squeeze a bit of sweet potato in there to up the nutritional value. But if you are looking for a healthy treat – this is not it.
If on the other hand, you want a gooey, fudgey brownie, with a layer of creamy indulgent cheesecake swirled in, then this is the recipe for you.
- 100g unsalted butter
- 100g coarsely chopped dark chocolate
- 150g granulated sugar
- 100g dark muscovado sugar
- 100g sweet potato, peeled and cubed
- 3 eggs
- 1 teaspoon vanilla bean paste (vanilla extract with be fine)
- 95g plain flour
- 1/4 teaspoon salt
- 200g mascarpone
- 100g soft cheese
- 50g caster sugar
- 1 egg
To start: Prepare a 20cm square cake tin with cooking spray and baking paper.
To make the brownies: Cook the sweet potato until soft. Meanwhile, melt butter and chocolate over a medium heat, stirring constantly. Remove from the heat and allow to cool. Stir the sweet potato and sugar into the chocolate/butter mixture. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan.
To make the cheesecake: Beat together the mascarpone and soft cheese, with the sugar and egg in a medium bowl until completely smooth. Dollop spoonfuls of the cheesecake mixture on top of the brownie layer. Gently swirl the cheesecake into the brownie with a knife or skewer.
To bake: Preheat oven to 180C. bake brownies for 35-45 minutes, or until a toothpick comes out almost clean. Keep your eye on them making sure the cheesecake doesn’t brown too much. Test with a toothpick if you are unsure. Cover the brownies after 20 minutes if the top starts to brown too much and too quickly. Allow brownies to cool completely before cutting into squares.