I was genuinely surprised that I hadn’t already posted this recipe, and only realised this oversight while looking for things to make for the Biggest Morning Tea event we held at work. These brownies were one of the three items I chose to make, another were the Coconut Ice Cakes, with hot pink icing, which I’ve blogged about before and Norwegian Apple Cake which will be blogged about sooner or later.
Pro tip: I have found that the chocolate mixture sets while the cream cheese mixture is made. If this occurs, just put the chocolate mixture (still in the saucepan) back onto the stove on the lowest heat and stir constantly until it has returned to a spreadable consistency. This will only take a couple of minutes.
150g butter, chopped
300g dark chocolate, broken into pieces
1 cup caster sugar
1 1/2 cups plain flour
1/4 cup sour cream
250g cream cheese, chopped and at room temperature
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Place the butter and chocolate in a saucepan over a low heat.
Stir for 5 minutes or until the chocolate and butter have melted and the mixture is smooth. Set aside for 5 minutes to cool.
Whisk 2 of the eggs in a small bowl then add to the chocolate mixture
along with 2/3 cup of sugar to the chocolate mixture and stir to combine. Add sifted flour and sour cream and mix until well combined.
In a separate bowl, use an electric mixer to beat the cream cheese and remaining sugar until smooth. Add the remaining egg and beat until just combined.
Spoon the chocolate and cream cheese mixtures alternately over the base of the prepared pan.
Use a skewer to swirl the mixtures to create the marbled effect.
Bake in an oven for 35-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 1 hour to cool. Cut into squares to serve.