Print
Black Velvet Cheesecake Swirl Brownies

Black Velvet Cheesecake Swirl Brownies with Stout Caramel Sauce

Deep, dark and rich, these black velvet cheesecake swirl brownies are best suited to adults. They make an excellent dessert, especially when served with stout caramel sauce.

Course Afternoon Tea, Dessert
Cuisine American, British
Keywords beer, brownies, cheesecake, sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices

Ingredients

Black Velvet Brownies

  • 125 ml stout I used Dockside Dark from Gloucester Brewery
  • 200 g 70% dark chocolate
  • 100 g unsalted butter
  • 75 g molasses sugar
  • 100 g vanilla sugar or golden caster sugar
  • 3 free range eggs
  • 80 g wholemeal spelt flour
  • 50 g rye flour
  • 25 g cocoa powder
  • 1/2 tsp baking powder

Cheesecake Swirl

  • 180 g cream cheese
  • 50 g crème fraîche
  • 100 g vanilla sugar or golden caster sugar and 1/2 tsp vanilla bean paste
  • 1 egg

Stout Caramel Sauce

  • 100 ml stout
  • 75 g molasses sugar
  • 100 g golden granulated sugar
  • 50 g dark chocolate
  • 150 ml double cream
  • pinch of sea salt flakes

Instructions

Black Velvet Brownies

  1. Place the stout, chocolate and butter in a large pan over a low heat . Stir until everything is melted.
  2. Remove from the heat and stir in the sugar until dissolved.
  3. Beat in the eggs one by one, then sift in the flours, cocoa and baking powder and stir until just combined.
  4. Grease or line a 23 cm (9") sq. cake tin. I use a silicone mould, so I don't need to line it.
  5. Pour half of the batter into the tin.

Cheesecake Swirl

  1. Beat everything together until just combined.
  2. Spoon half of the mixture over the brownie batter. Spoon the remaining brownie batter over the cheesecake and then spoon over the remaining cheesecake.
  3. Using a knife, swirl the mixture a few times to create a marble effect.
  4. Bake in a pre-heated oven at 180C for 30 minutes or until the top is just firm.
  5. Place the tin on a wire rack and leave to cool completely.
  6. Cut the bake into 12-16 pieces and serve with some of the stout caramel sauce.

Stout Caramel Sauce

  1. Pour the stout into a pan and place over a medium heat. Add the sugars and stir until dissolved.
  2. Bring to the boil and leave until the mixture has reduced by about half.
  3. Stir in the chocolate, cream and salt and simmer for another minute or so.
  4. Serve warm or at room temperature.