Prep time: 15 minutes
Cook time: 30 minutes
Cook time: 30 minutes
Total Time: 45 minutes
Yields: 10
Ingredients:
Cheesecake swirl
175g cream cheese, softened
1 egg, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
3 scoops Dose & Co Creamy Vanilla collagen Protein
175g cream cheese, softened
1 egg, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
3 scoops Dose & Co Creamy Vanilla collagen Protein
Brownies
1/2 cup butter
1 cup sugar
2 eggs plus 1 yolk
1 teaspoon vanilla extract
150g chocolate, chopped
3/4 cup flour
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs plus 1 yolk
1 teaspoon vanilla extract
150g chocolate, chopped
3/4 cup flour
1/4 cup cocoa powder
1/2 teaspoon salt
Method:
Preheat oven to 175c and line a baking pan.
Make the cheesecake layer. In a stand mixer or by hand beat all the cheesecake ingredients together until combined, about 2 minutes.
Now make the brownie. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar. Microwave the mixture for 30 more seconds. Stir again and melt for 60 seconds.
Remove mixture from the microwave and stir the chocolate to melt it completely.
Add eggs and egg yolk and the vanilla extract, beating until combined. Add the flour, cocoa powder and salt and mix until combined.
Remove a 1/3 cup of the brownie batter and place it in a separate bowl. Add 2 tablespoons of water to the 1/2 cup of batter and whisk together to thin it out. This will create the brownie swirl on top.
Preheat oven to 175c and line a baking pan.
Make the cheesecake layer. In a stand mixer or by hand beat all the cheesecake ingredients together until combined, about 2 minutes.
Now make the brownie. In a microwave-safe bowl, melt the butter. Remove from microwave, stir in sugar. Microwave the mixture for 30 more seconds. Stir again and melt for 60 seconds.
Remove mixture from the microwave and stir the chocolate to melt it completely.
Add eggs and egg yolk and the vanilla extract, beating until combined. Add the flour, cocoa powder and salt and mix until combined.
Remove a 1/3 cup of the brownie batter and place it in a separate bowl. Add 2 tablespoons of water to the 1/2 cup of batter and whisk together to thin it out. This will create the brownie swirl on top.
Pour the remaining brownie batter into the pan into an even layer. Pour the cheesecake batter over the brownie layer. Drop the remaining thinned out brownie batter onto the cheesecake and use a knife or bamboo skewers to create a few big swirls. Do not over swirl. You want big separate swirls of cheesecake and brownie.
Bake for 30 minutes, or until a knife inserted into the center of the brownies comes out mostly clean. Serve warm with whipped cream or icecream!
*recipe adapted from a family favourite