Cheesecake Brownie Sandwiches

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INGREDIENTS

  • 300g unsalted butter, melted
  • 300g 85% chocolate
  • 5 medium eggs
  • 300g caster sugar
  • 100g light brown soft sugar
  • 50g cocoa powder
  • 130g self-raising flour
  • 70g plain flour
  • 900g cream cheese
  • 300g mascarpone
  • 120g icing sugar
  • 1 tsp vanilla essence

Directions

  • Preheat oven to 180°C/350°F.
  • Pour hot melted butter over the chocolate in a pyrex bowl and stir until the mixture is completely smooth. You can also add room temperature butter and chocolate to a bowl and microwave in 30 second bursts until smooth. 
  • Whisk the eggs and sugars together until the mixture is thoroughly mixed together and becomes light.
  • Add the (cooled) chocolate/butter mix to the eggs and sugar and stir to make a glossy batter.
  • Use a sieve to sift in the flour and cocoa powder. Add the nuts and pour into two 23cm/9inch square parchment lined baking tins. Bake for 20 minutes (or until the edges look cooked but the middle has a slight wobble). 
  • When cooled completely, whisk together the cream cheese, mascarpone, sugar and vanilla. Spread this layer between the two cooled brownies and leave to set in the fridge.