200g dark chocolate, or high cocoa milk chocolate
200g white chocolate
250g Butter
300g caster sugar
4 eggs
75g plain flour
1/2 tsp baking powder
50g cocoa powder
200g light cream cheese
1. Preheat oven to gas 4, 180C and line a 23cm/9in square tin or equivalent
2. Melt milkor dark chocolate in a bowl over simmering water. Melt the white chocolate in the same way.
3. Beat the butter and sugar and add the eggs one at a time. Then whisk for 3-4 minutes.
4. Fold the melted milk/white chocolate into the butter mixture the fold in the flour, baking powder, cocoa powder and salt.
5. Add the crean cheese to the white chocolate and whisk until smooth.
6. Pour half of the milk chocolate mix into the tin, spoon in dollops of the white chocolate mix and then fill the gaps with the remaining milk chocolate mix. Swirl with a knife to gain a marbled effect.
7. Bake for 45 minutes until almost set with a slight wobble in the centre.
8. Leave to cool before cutting or you will have quite a mess on your hands.
Notes:
1. I found it was better not to swirl and mix the two too much or you couldnt distinguish the two when cooked
2. I had to cook this for longer than stated but its up to individual preference to achive your brownie consistency.
3. There was an awful lot of mixture and these are quite rich. You could easily make half the mixture instead.
4. Original recipe found in a recent Tesco magazine.
