Vanguard's cheesecake brownie

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. This recipe makes a luscious and decadent chocolate cheesecake brownie, which is also gluten-free.

Photo: Stephen Jaquiery
Photo: Stephen Jaquiery


Brownie base
3/4 cups rice flour
1 1/4 cups cocoa
2 1/2 cups sugar
250g butter (melted)
1 double espresso (or 40ml strong coffee)
6 eggs

Cheesecake topping
400g cream cheese
2 eggs
1/2 cup sugar

Heat your oven to 180degC.

Sieve cocoa and rice flour into a large bowl, then add sugar.

Melt the butter and add, with the eggs and espresso, to the dry mixture.

Mix with a whisk until combined.

Line a cake tray with baking paper and pour the mix into the tray.

Put the ingredients in a food processor with the standard blade attachment. Blend until smooth and creamy.

Scoop the mixture on to the brownie base mix and swirl through to get the desired marbling.

Bake for around 35 minutes, or until just cooked (or slightly gooey in the centre if you prefer).

Recipe requested by Nicky Jackson. Recipe provided by Vanguard, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.

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