I was 16 years old when I went to England for further studies. Thinking back, I had a bittersweet feeling leaving home...I was excited to be able to go and explore a new place, learn new things and to meet new people. But, at the same time, my heart felt heavy leaving loved ones behind and knowing it would be a while before I see them again. Of course, I count myself lucky to have been able to visit my family every summer vacation.
My dadaji (grandpa) loved brownies and would always ask me to bake them for him when on summer vacations and would happily do this for him. Dadaji was diabetic though, so I would end up making two batches; one with stevia and another with refined or brown sugar (whichever was available in the pantry). I have been baking brownies for my family since I was 8..long time eh. But, with dadaji, I always had a special bond and I guess that's why I got "brownie points" from him - for making him brownies, he would spoil me silly right from filling up my piggy bank to buying me clothes and shoes. These, however, are now distant memories that I cherish as dadaji passed away in 2015. Its been 5 years now but whenever I bake brownies, I always think of dadaji...so this post is in his memory.
In the here and now, its Easter weekend my friends and I am excited. I really wanted to have friends over but alas that is not possible due to the COVID-19 self-isolation in place. So instead, we'll party and play some Easter games at home which I have grown up with - my favourite being the Easter egg hunt. However, this is Alia’s (A’s) first Easter so I thought of baking dadaji's favourite; two batches of my traditional brownies with pastel colours and Easter chocolate eggs (an Easter touch). The first batch contains refined sugar while the second batch uses banana puree (skipping all the caffeine, sugar and food colour) - the second batch is baby friendly and ideal for A.
With years of brownie experiments and adaptations from various recipes I finally have my own which is a signature in my household. This recipe not only gives that fudge like texture but has a smooth delectable vanilla cheesecake layer on top which adds an extra creaminess to these yummy goodies, So..So.. Good! Once you make these you’ll fall in love with the extra deliciousness and burst of flavour.
I would highly suggest making these for your family and friends when you’re having them over for dinner parties..its literally a “SHOWSTOPPER”!
Cheesecake Brownies
decadent, packed with flavour and easy to make
Serves: 9 portions | Calories*: 206 kcal
I will explain this recipe in three parts:
Recipe for the one bowl chocolate brownie
Recipe for the one bowl vanilla cheesecake
Assembling
Recipe for the one bowl chocolate brownie
Ingredients:
1/4 cup unsalted butter
1/4 cup + 2 tbsp granulated sugar or Jaggery
2 tbsp strongly brewed coffee
1 egg
1/4 cup cocoa powder
1/4 cup all-purpose flour
Instructions:
Preheat the oven to 350 F. Lightly grease an 8" square baking tray with butter and then line it with parchment paper.
In a mixing bowl, mix together both the wet and dry ingredients (i.e., eggs, sugar, coffee, butter, cocoa and flour) until evenly combined.
Scoop the mixture into the baking tray and spread evenly using a spatula or the back of a spoon.
Recipe for the one bowl vanilla cheesecake
Ingredients:
1 egg
225 g cream cheese softened
2 tbsp granulated sugar
2 tbsp honey or maple syrup
1 vanilla bean paste (optional)
1 tsp vanilla extract
Food colouring, pink and purple for colouring the cheesecake (optional)
Instructions:
In a mixing bowl, beat together the softened cream cheese, sugar, honey, vanilla extract and vanilla bean paste util smooth and creamy. Add the egg until incorporated and the mixture is smooth.
Now divide the cheesecake batter into two different bowls and add a drop of pink food color in one and purple in the other (I have used Chefmaster Neon pink and Neon purple). Being Easter weekend, I wanted to create dual pastel coloured cheesecake layer (this step is optional).
Pour the layer of pink cheesecake batter on top of the brownie batter and spread evenly. Now pour the purple cheesecake batter on top of the pink and very slowly and gently spread evenly.
Transfer to the oven and bake for 30 minutes. Remember the centre should be slightly jiggly. You can check this by lightly tapping the baking tray.
Allow the cheesecake brownies to cool down and then transfer the tray to the fridge. Let it chill for at-least 3 hours.
Assembling
Drizzle white chocolate (I’ve used Callebaut white chocolate) over your cooled cheesecake brownies. Top it with Easter eggs (i’ve used Cadbury Easter eggs) and edible gold leaf (optional).
Tips on Variations:
Add 1 tbsp of instant coffee granules in the cheesecake batter for a choco-coffee flavoured combination.
Add 1/4 cup of passionfruit puree in the cheesecake batter and 1/4 cup of shredded coconut in the brownie batter.
*Please note that the nutritional information on this site is only an approximate.