plum cheesecake swirl brownies
- 160g butter
- 1 2/3 cup caster sugar
- 3/4 cup cocoa (use the best quality you can find)
- 3/4 cup plain flour
- 4 eggs
- 1 tsp vanilla essence
- 1/2 cup dark chocolate chips or chunks
- 4 black Doris plums, diced into small pieces
- 200g cream cheese, softened
- Preheat the oven to 350F/175C bake. Line a slice tin (25 x 30cm or so) with baking paper. Sprinkle the diced plums with a little sugar to allow the juices to come out to play (that reads so much sleazier on screen than in my head).
- In a large bowl, melt the butter in the microwave until fully liquid. Add 1 and 1/3 cups of the sugar (leaving 1/3 cup for the cheesecake swirl), cocoa, flour, 3 of the eggs and the vanilla essence. Stir with a wooden spoon until just combined – careful not to overmix. Mix in the chocolate chips by hand.
- Pour the brownie batter into the slice tin. In a clean bowl, beat the cream cheese with a hand mixer until fluffy, then add the remaining egg and sugar. Add half the plums to the cheesecake mixture and beat on high to allow the plum flavour to be incorporated.
- Drop the cheesecake mix in a rather haphazard fashion on top of the brownie batter (it will nearly completely cover it) and then use a bamboo skewer to swirl it through via attempting to “fold” the batter. Sprinkle the remaining plums on top.
- Bake for 40-45 minutes until the centre is just firming up and a skewer comes out clean. Cool on a wire rack completely before cutting into squares.