Cheesecake Topped Brownies

Name: Cheesecake Topped Brownies with Pecans & Caramel Swirl [M]
Yield: 2
Cuisine: North America
Ingredients: 1 cream cheese; butter; 1 pecans; 1 caster sugar; eggs; 1 chocolate brownie mix; 1 caramel sauce

with Pecans & Caramel Swirl [M]

Up to 180$ + Free Treats / Extras for Life

Allergens:

Milk

•Pecan

•Eggs

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

cream cheese

(Contains: Milk;)

pecans

(Contains: Pecan; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut.)

chocolate brownie mix

(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan.)

caramel sauce

(Contains: Milk;)

Not included in your delivery

butter

(Contains: Milk;)

caster sugar

(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Gluten, Wheat, Pecan.)

eggs

(Contains: Eggs;)

Nutritional Values

Energy (kJ)1852 kJ

Fat28.3 g

of which saturates16.6 g

Carbohydrate39.5 g

of which sugars34.6 g

Protein7 g

Sodium269 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Preheat oven to 180°C/160°C fan-forced. Allow cream cheese to come to room temperature. Line a 20cm square baking tin. Melt the butter in the microwave in a small heatproof bowl, or melt in a saucepan. Roughly chop pecans. In a large mixing bowl, measure out 100g of caster sugar (see ingredients).

Crack 4 eggs (make sure to keep an egg aside for cream cheese mixture!) into a second large mixing bowl. Add brownie mix, melted butter, pecans and a pinch of salt. Stir together with a wooden spoon until well combined.

To the bowl with the caster sugar, combine cream cheese and the remaining egg. Whisk with electric beaters or a whisk, until combined, 2-3 minutes. Set aside.

Pour brownie mixture into the prepared baking tin, spreading the mixture out with the back of the wooden spoon. Dollop the cheesecake mixture and caramel onto the brownie. Using a fork or knife, swirl the cheesecake mixture into the brownie to create a marble effect.

Bake the cheesecake topped brownies for 50-60 minutes or until just firm to the touch but still a little soft in the middle. Set aside to cool.

TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownie more cakey and less fudgey, bake for an extra 5 minutes. TIP: The brownies will firm up more once they've cooled. Allow to cool completely in the baking tin.

Once the cheesecake topped brownies have cooled, slice into squares. Divide between plates to serve. Enjoy!

TIP: Store any leftover brownies in an airtight container in fridge!