Hazelnut Praline Cheesecake Swirl Brownies
Serves: 8 HUGE brownies
  • 160g (1 stick + 3 tbsp) butter
  • 160g dark chocolate, chopped (70% cocoa solids)
  • 270g (1 + ⅓ cup) caster sugar
  • 4 eggs
  • 100g (2/3 cup) plain flour
  • pinch of salt
For the swirls:
  • 250g (8oz) cream cheese, at room temperature
  • 50g (1/4 cup) caster sugar
  • 1 egg
  • ⅓ cup hazelnut praline paste
  1. Preheat the oven to 180C/350F and grease and line a 30x20cm (or similar size) brownie pan.
  2. Place the butter into a large, heavy based saucepan over a medium heat, and cook, stirring, until the butter is melted. Remove from the heat, and immediately add the chocolate, stirring gently until it melts.
  3. Add the sugar, and stir until combined, then crack in all of the eggs and beat with a wooden spoon until the mixture is smooth and shiny. Finally, stir through the flour and salt.
  4. To make the cream cheese mixture, beat the cream cheese and sugar together until completely smooth and thick. The cream cheese HAS to be at room temp people, otherwise it's lump city. Beat in the egg.
  5. Scrape the chocolate batter into the pan, and then dollop over the cream cheese mixture in 6 or 8 large spoonfuls. Pour the hazelnut praline paste in a swirling pattern over the top.
  6. Tap the tin on the bench, to flatten out the mixture, and then use a skewer or chopstick to swirl the cream cheese and praline paste into the brownie batter. Less is more here, but it's up to you.
  7. Bake the brownie in the middle shelf of the oven for 20-25 minutes, or until risen at the edges, and with a slight wobble in the centre. Leave to cool completely in the tin, and for neat slices, chill overnight before cutting.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/08/hazelnut-praline-cheesecake-swirl-brownies.html