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Biscoff Cheesecake Brownie Bites

Biscoff Cheesecake Brownie Bites

These are the perfect treat for Biscoff and chocolate lovers alike. Fudgy brownies get topped with a simple Biscoff cheesecake topping. Swirl the topping, then bake! I use a 'brownie pan' in this recipe, but the same recipe can be used in a simple 8" square pan. 
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 100 g Dark Chocolate Melted
  • 170 g Unsalted Butter Melted
  • 100 g Light Brown Soft Sugar
  • 100 g Granulated Sugar
  • 2 Medium Free Range Eggs
  • 2 tsp Vanilla Extract
  • 85 g Plain Flour
  • 30 g Cocoa Powder

For the Cheesecake Topping

  • 120 g Full Fat Cream Cheese
  • 2 tbsp Biscoff Spread
  • 1 Medium Free Range Egg
  • 50 g Granulated Sugar

Instructions

  • Preheat oven to 200C/180C Fan/Gas 6. Line an 8″ square baking tin with greaseproof paper (or, use an individual brownie tin and prep by greasing).
  • Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
  • In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
  • Add the eggs and mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Pour into the tin.
  • Make the cheesecake layer: combine all ingredients in a small bowl. Pour this over the brownies. Swirl using a knife or chopstick.
    Bake time - Regular 8" square tin: 30 minutes
    Individual Brownie Tin: 20 minutes
  • Remove and let cool before serving!