Marbled Brownies:
Marbled Brownies:
Brownie Batter:
180g good quality dark chocolate
90 g unsalted butter
3 teaspoons instant coffee granules
4 eggs
1 ½ cups caster sugar
1 cup plain flour
¼ cup cocoa powder
½ teaspoon salt
1 teaspoon vanilla
1 tablespoon coffee liqueur or very strong black coffee.
Topping:
250g cream cheese
60g unsalted butter
½ cup caster sugar
2 eggs
1 ½ tablespoons plain flour
1 tablespoon coffee liqueur or very strong black coffee.
Preheat oven to 180 Degrees Celsius. Line a 32 x 24 x 5cm baking tin with foil, butter lightly and set aside. Melt chocolate, butter and coffee over low heat, stiring until smooth. Cool slightly.
Whisk eggs and sugar for about a minute. Sift flour cocoa and salt into this. Mix. Stir in vanilla, liqueur chocolate mixture.
Have topping ingredients at room temperature. Beat cream cheese, butter and sugar in mixer until fluffy. Add eggs one at a time, beating well between each, then mix in flour and liqueur.
Pour batter into tin, leaving half cup in bowl. Dollop cream cheese mixture over the top and drop teaspoonfuls of the reserved batter over. Swirl to give a marbled look.
Bake about 35 to 40 minutes until edges are pale golden and a toothpick comes out with moist specks of crumb on it. Remove and cool completely in pan. Freeze for an hour until quite firm.
Peel away foil. Slice with hot dry knife. Layer in an airtight container between sheets of baking paper. Store in fridge for up to week. Served chilled. Makes 1 large tin.
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