Prep Time 15 Minutes
Cook Time 55 Minutes
Serves 12
  1. First, preheat the oven to 160 °C.
  2. Grease and line the bottom of a 5cm rectangular baking dish with baking paper.
  3. Break the chocolate into pieces, melt them together with the butter in a saucepan at low heat, then let it cool.
  4. Roughly chop the walnut kernels.
  5. Whisk the eggs and sugar with a hand mixer or in a food processor until thick enough to leave a trail when the whisk head is lifted out of the bowl and add the salt.
  6. Fold the chocolate-butter mixture into the sugar/eggs and then fold in the flour; then lastly the walnuts. Make sure everything is mixed in well for an even batter.
  7. Pour into the baking tin.
  8. To make the Chavroux mixture, beat the cheese together and then gradually add in the eggs.
  9. Pour the Chavroux mixture over the chocolate base into the tin.
  10. Place the dish in the middle of the preheated oven and bake the cheesecake brownies for about 40 minutes.
  11. Then raise the temperature to 180°C and bake for another 15 minutes.
  12. Take them out and let them cool in the dish.
INGREDIENTS 450g Chavroux fresh cheese
2 Large eggs
100g Caster sugar

For the Brownie Mix:

350g Dark chocolate
250g Butter
200g Walnut kernels
5 Large eggs
400g Caster sugar
200g Plain flour
Salt
PRODUCT

View Method

Recipe Method

  1. First, preheat the oven to 160 °C.
  2. Grease and line the bottom of a 5cm rectangular baking dish with baking paper.
  3. Break the chocolate into pieces, melt them together with the butter in a saucepan at low heat, then let it cool.
  4. Roughly chop the walnut kernels.
  5. Whisk the eggs and sugar with a hand mixer or in a food processor until thick enough to leave a trail when the whisk head is lifted out of the bowl and add the salt.
  6. Fold the chocolate-butter mixture into the sugar/eggs and then fold in the flour; then lastly the walnuts. Make sure everything is mixed in well for an even batter.
  7. Pour into the baking tin.
  8. To make the Chavroux mixture, beat the cheese together and then gradually add in the eggs.
  9. Pour the Chavroux mixture over the chocolate base into the tin.
  10. Place the dish in the middle of the preheated oven and bake the cheesecake brownies for about 40 minutes.
  11. Then raise the temperature to 180°C and bake for another 15 minutes.
  12. Take them out and let them cool in the dish.

Similar Recipes

See more