Ingredients

For brownie bottom:

125 gm of unsalted butter (room temperature)

125 gm of dark compound chocolate

250 gm of sugar

3 eggs

100 ml of milk

150 gm of refined flour

For cheesecake topping:

550 gm of cream cheese (room temperature)

175 gm of sugar

4 eggs

1 tsp of vanilla essence

175 gm of hung curd

Melted Dark and white chocolate for garnish

METHOD

For the Brownie:

Place the chocolate & butter in a large sauce pan and melt over a double boiler. Add sugar and mix well, set aside let it cool.

Using a hand blender , add milk & eggs one by one and beat on a low speed. Mix well and fold in the flour and mix well. Spoon the batter in a prepared 2 inch muffin cup.

Place the prepared molds in a tray and bake in a moderate hot oven 180 degrees for 20 to 25 minutes.

Once the brownies are bake remove from oven and set aside to cool.

For the topping:

In a large mixing bowl place all the ingredients and with a hand blender beat well till lite and fluffy.

Pour the cheese mixture on the baked brownies and place it back on the trays and bake on 160 degrees for another 35 to 40 minutes or till the center is well cooked.

Remove from oven and allow it to cool in a refrigerator about 8 to 10 hours.

Melt the dark and white chocolate separately in a microwave and drizzle over the prepared cheese cake before serving.

Chef’s tip: Do not add baking powder or baking soda to the brownie. You can use a table spoon of coco powder to the brownie recipe if you like the brownie to be little bitter.

Tags: cheeseFoodfood recipies