Summary

Ingredients

For the dough:

• 115 g chocolate, dark
• 115 g butter
• 20 g bakin cocoa
• 150 g suar, brown
• 2 egg (s)
• 65 g flour

For the topping:

• 100 g chocolate, white
• 60 ml whipped cream
• 1 egg (s)
• 200 g cream cheese

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Instructions

1. For the brownie layer, chop the chocolate and let it melt with the butter and cocoa while stirring. Put aside. Put the eggs with sugar in a bowl and whip on the highest setting until creamy. Add the chocolate mixture while stirring and carefully fold in the flour. Grease an approx. 26 x 20 cm tray and distribute the brownie mixture on the tray.
2. For the cheesecake mixture, melt the white chocolate with the whipped cream and set aside. Mix the egg with cream cheese until creamy and add the white chocolate mixture while stirring.
3. Place the cheesecake mixture on top of the brownie mixture. Spread the dough with a knife like a marble cake. Bring the brownie mixture up slightly but do not stir. If you like, use a thin wooden stick to draw a pattern into the mass.
4. Preheat the oven to 180 ° C. Fill a small ovenproof dish with water and place it on the bottom of the oven. Place the tray in the oven and bake for 10 minutes. Then cover with aluminum foil and bake for another 8-10 minutes. The upper mass should no longer be liquid, but should wiggle slightly back and forth. Immediately remove the edge of the cake from the tray and allow to cool. Cut into squares.
5. Store the brownies in the refrigerator until ready to serve.