The Unicorn Cookbook by Alix Carey

Author:Alix Carey
Language: eng
Format: epub
Publisher: Summersdale Publishers Ltd
Published: 2017-10-09T00:00:00+00:00

RAINBOW CHEESECAKE BROWNIES

Full of unicorn secrets and dreams, these brownies are the ultimate sweet treat.

Makes: 16 brownies Time: 1 hour Difficulty rating:

INGREDIENTS

For the brownies:

225g dark chocolate (minimum 70% cocoa)

150g unsalted butter

3 eggs

225g caster sugar

100g plain flour

For the cheesecake:

150g cream cheese

50g caster sugar

1 egg

Gel food colouring (pink, blue, yellow, orange)

EXTRA EQUIPMENT

You will need a 20cm square baking tin.

METHOD

For the brownie batter:

Preheat oven to 170°C, and grease and line a 20cm square baking tin.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Once the ingredients have melted, remove the bowl from the pan and set aside to cool slightly.

While the mixture cools, whisk the eggs and caster sugar in a large bowl until well combined. Add the eggs and sugar to the melted chocolate and butter and mix for around 1 minute.

Add the flour and carefully fold it into the mixture using a metal spoon until fully incorporated.

For the cheesecake mixture:

Beat the cream cheese, caster sugar and egg together until smooth.

Split the mixture between four bowls and add ¼ tsp of different gel food colouring to each bowl.

Spoon the brownie mixture into the cake tin and smooth it into all the corners. Spoon the cheesecake mixtures in a random formation on top. Using a knife, swirl the two mixtures together to give a rainbow marble effect.

Bake in the oven for 25–30 minutes. Remove from oven, leave in the tin and set aside to cool completely before peeling off the baking paper and cutting into squares.

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