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.
125mlstoutI used Dockside Dark from Gloucester Brewery
200g70% dark chocolate
100gunsalted butter
75gmolasses sugar
100gvanilla sugaror golden caster sugar
3free range eggs
80gwholemeal spelt flour
50grye flour
25gcocoa powder
1/2tspbaking powder
Cheesecake Swirl
180gfull fat cream cheese
50gcrème fraîche
100gvanilla sugaror golden caster sugar and ½ tsp vanilla bean paste
1egg
Stout Caramel Sauce
100mlstout
75gmolasses sugar
100ggolden granulated sugar
50gdark chocolate
150mldouble cream (heavy cream)
1pinchsea salt flakes
Instructions
Black Velvet Brownies
Place the stout, chocolate and butter in a large pan over a low heat . Stir until everything is melted.
Remove from the heat and stir in the sugar until dissolved.
Beat in the eggs one by one, then sift in the flours, cocoa and baking powder and stir until just combined.
Grease or line a 23 cm (9") sq. cake tin. I use a silicone mould, so I don't need to line it.
Pour half of the batter into the tin.
Cheesecake Swirl
Beat everything together until just combined.
Spoon half of the mixture over the brownie batter. Spoon the remaining brownie batter over the cheesecake and then spoon over the remaining cheesecake.
Using a knife, swirl the mixture a few times to create a marble effect.
Bake in a pre-heated oven at 180℃ (350℉, Gas 4) for 30 minutes or until the top is just firm.
Place the tin on a wire rack and leave to cool completely.
Cut the bake into 12-16 pieces and serve with some of the stout caramel sauce.
Stout Caramel Sauce
Pour the stout into a pan and place over a medium heat. Add the sugars and stir until dissolved.
Bring to the boil and leave until the mixture has reduced by about half.
Stir in the chocolate, cream and salt and simmer for another minute or so.
Serve warm or at room temperature.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.