It has been a couple of weeks since I’ve made a batch of brownies, which just isn’t on. It has also been far too long since I’ve made cheesecake brownies; I was introduced to this recipe back in school and it has stayed with me ever since, it makes the richest and tastiest brownies there is. I like to double the brownie part of the recipe but keep the cheesecake part as it is, otherwise the brownie : cheesecake ratio is all wrong for me. As luck may have it, I was short on dark chocolate and had a couple of bananas that were very ripe and needed using up. Then it hit me, banana cheesecake brownies! If I used the amount of chocolate the non-banana recipe used it would have overpowered the flavour of the banana, so really it was all just meant to be. These brownies have an extra fudginess (a new word) to them. They really were extra special and dangerously tasty. I limited myself to one little one and then quickly put them in the freezer, out of temptation’s way. These definitely aren’t ‘healthy’ or paleo but perfect for a treat, or to make for loved ones (as in this case).
- 250 g of butter
- 125 g of dark chocolate
- 400 g of brown sugar
- 3 eggs
- 2 bananas, mashed
- 100 g of gluten free or plain flour
- 1 tsp of baking powder
- 75 g of good quality cocoa
- 150-300 g of cream cheese (depending on how cheesecakey you want them, I’d recommend sticking to around 150-200 g)
- 0.25-0.5 cup of stevia (sugar equivalent sweetness) or caster sugar (proportional to the amount of cream cheese used)
- Preheat the oven to 180°C and line a brownie tin with baking paper.
- In a saucepan, melt the butter, sugar and chocolate, on a low-medium heat.
- Into a large mixing bowl, weigh out the flour, cocoa and baking powder.
- In a smaller bowl, whisk the cream cheese and stevia/sugar, using an electric hand whisk.
- Once all the butter and chocolate has melted, remove the pan from the heat and let it cool for a couple of minutes.
- Add the chocolate mixture to the large mixing bowl and whisk, whisk in each egg individually and then add the banana, whisk until well combined.
- Pour the mixture into the brownie tin and gently wiggle the tin from side to side to evenly distribute the mixture.
- Dollop the cream cheese randomly over the top and then use a teaspoon to swirl it into the top of the brownies.
- Bake for 30-40 minutes, until cooked through. My batch took just under 35 minutes.