Chocolate swirl meringues

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm x 30cm deep baking tin with baking parchment. To make the cream cheese mix, beat together the cream cheese, vanilla extract, caster sugar and eggs until smooth and creamy.
2. To make the brownie mix, melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water or in 20-second blasts in the microwave. Stir until smooth then cool slightly.
3. In another bowl whisk together the caster sugar and eggs. Add the melted chocolate and butter mix and stir until combined. Sieve the flour and fold into the mixture.
4. Pour 3/4 of the chocolate mix into the prepared tin and level with a palette knife. Spoon over the cream cheese mix. Add the remaining chocolate mixture in dollops and tap the tin sharply on the work surface to level the mixtures. Using a skewer, marble the mixtures together. Bake for 35-45 minutes, until just set in the middle. Cool in the tin before cutting into squares.

Per serving

368 kcalories, protein 45.7g, carbohydrate 34.5g, fat 24.7 g, saturated fat 14.8g, fibre 0.5g, salt 0.24 g

Latest comments and suggestions

• Joff

  03 November 2007

  Joff commented on this recipe

  Amazing! This recipe is SO moreish!!

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• Joff

  03 November 2007

  Joff rated this recipe

  

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• Angie

  22 January 2008

  Angie rated and commented on this recipe

  

  Mmmmmmm!! Really tasty and the cheesecake makes it not too sweet. You'll have to try hard not to sit and eat the whole lot!

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• linkevica

  12 February 2008

  linkevica rated this recipe

  

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• chesty

  17 May 2008

  chesty commented on this recipe

  What went wrong ????? The cream cheese mix sank to the bottom in a layer. Any idea why? It was quite runny to start with, Do I need to mix it till it thickens? Thanks in advance Chesty

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• Emily

  25 May 2008

  Emily commented on this recipe

  lovely recipe - I too had to resist eating it all! I used margarine rather than butter and it worked fine. I had to chill it in the fridge so I could cut it up though.

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• sweet tooth

  13 July 2008

  sweet tooth rated and commented on this recipe

  

  Why meringue? This is sort of like a moist brownie. Chocolate was cakey and cheese cake bit was cheese cake-ish. No hint of meringue in mine, perhaps it went wrong. Still enjoyed it, but not what I was expecting.

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• Kirsten

  19 August 2008

  Kirsten rated and commented on this recipe

  

  These were absolutely awesome! They kept for days and it took a lot of resistance to make them last that long! It does have to chill in the fridge for a while before I could cut them. If you love brownies and cheesecake, this recipe is spectacular.

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• schoolboy94

  14 January 2009

  schoolboy94 commented on this recipe

  Well I'm going to make this at school and see how it goes! Thanks for the good recipe

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• Laura

  27 April 2009

  Laura rated and commented on this recipe

  

  Made with half milk chocolate and half plain as I'm not so keen on plain chocolate and they were very tasty! You do need to mix the cream cheese mix until it is thick

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• Michelle

  21 July 2009

  Michelle rated and commented on this recipe

  

  This is always a hit. Its yummy hot or cold. I call it Cheesecake Brownie.

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• katkemp

  30 July 2009

  katkemp commented on this recipe

  Excellent recipe! I make these all the time.

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• ninochka

  26 September 2009

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Ingredients

• 200g plain chocolate
• 200g unsalted butter
• 250g caster sugar
• 3 eggs
• 125g plain flour

CREAM CHEESE MIX

• 400g cream cheese
• 1 tsp vanilla extract
• 125g caster sugar
• 2 eggs

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Preparation and cooking times

Ingredients

• 200g plain chocolate
• 200g unsalted butter
• 250g caster sugar
• 3 eggs
• 125g plain flour

CREAM CHEESE MIX

• 400g cream cheese
• 1 tsp vanilla extract
• 125g caster sugar
• 2 eggs

Per serving

368 kcalories, protein 45.7g, carbohydrate 34.5g, fat 24.7 g, saturated fat 14.8g, fibre 0.5g, salt 0.24 g

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