Cheesecake Brownie, Eggless Cheesecake Brownie
by Tarla Dalal
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Added to 18 cookbooks
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The Cheesecake Brownie is unlike any other dessert you have ever tasted before. Soft beyond your imagination, this melt-in-the-mouth brownie captivates your heart with the luxuriant taste of cream cheese and dark chocolate.
A perfect mix of flour, condensed milk, butter and curds gives this unique brownie a very rich flavour and aroma. This delicious treat is ideal to serve at a high-tea, where it’s sure to steal everybody’s heart just like it did yours.
You can also try other brownies like the Brownie and Strawberry Surprise or Brownie Sundae .
- Combine the melted butter and 4 tbsp of condensed milk in a deep bowl and mix well using a spatula.
- Add the curds and 1 tsp of vanilla essence and mix well using a whisk.
- Add the melted chocolate and mix well using a spatula.
- Add the plain flour, baking soda and baking powder and fold gently using a spatula.
- Add the chocolate cubes and mix well.
- Transfer the chocolate-plain flour mixture into a greased and dusted baking tray of 225 mm. X 125 mm. (9” x 5”) and tap it lightly. Keep aside.
- Combine the cream cheese, remaining 1 tsp of vanilla essence, remaining 4 tbsp of condensed milk and cornflour in a deep bowl and mix well using a whisk till smooth.
- Pour this cream cheese mixture over the chocolate-plain flour mixture and spread it evenly using a spatula.
- Bake it in a pre-heated oven at 180°c (360°f) for 30 minutes.
- Cool and cut into equal squares.
- Serve warm or use as required.
Nutrient values (Abbrv) per piece
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