Now, these brownies were a last minute creation – whenever I go somewhere, I end up taking a baked good. My friends and family always tell me not to do it but I still do it anyway. These mint malteaser cheesecake brownies are so so good – not the most festive but trust me, they’re so good!
Now if you like brownies, cheesecake and malteaser – then these should be the best traybake for you!
Made up of my classic brownie batter, studded with a mixture of chocolate chips, swirled with malteaser chocolate spread and mint cheesecake then finished with mint malteaser chocolates – what’s not to like?
If this sounds like something you’d like, why not give it a try and share with your friends and family this holiday period?
Anyway, lets get started, shall we?
140g butter, melted.
45g cocoa powder.
225g granulated sugar.
1 tsp vanilla extract.
100g plain flour.
200g chocolate chips (mixture of white, milk and dark chocolate).
150g soft cheese.
75g sour cream.
25g plain flour.
Mint syrup (I used the brand Monin).
Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 8 inch square tin with parchment paper
To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.
Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.
Add your eggs and red velvet, then mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier.
After that you can add in the plain flour and chocolate, fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.
Now you’ll want to make your cheesecake swirl. Simply place all of the cheesecake ingredients into a bowl and whisk together until everything is combined and the mixture is smooth. Stop whisking and set aside.
Go ahead and grab your lined cake tin and transfer the brownie batter directly into it. Spread and level it out as you need – then add dollops of the cheesecake on top, swirling it around the brownie batter until you have a pretty swirl pattern all over the top.
Place into the preheated oven on the middle shelf and bake for around 25-30 minutes or until baked (a tester should come out almost fully clean).
Once the brownies are baked, remove from the oven and straight away place the chocolates on top and then leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense and easier to cut up – this isn’t essential but really helps to make them extra dense and fudgy.
When the brownies are ready, slice them up into as may portions as you’d like. I recommend going with 8-9 portions, this will yield very generous portions.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.