I still have a couple of jars of Speculoos paste left from my trip to Amsterdam so I have been looking online for recipes. I have come across a couple of cheesecake recipes using it but nothing really grabbed me. It has been ages since I did anything exciting with brownies so then the thought hit me – cheesecake marbled brownies are something I have been meaning to make for ages, but what if that cheesecake was Speculoos/Speculaas paste based? So it happened:
On to the recipe, if you fancy making these at home.
For the brownie bit:
- 185g unsalted butter
- 200g decent chocolate (I use one bar of Green and Blacks dark and one milk)
- 85g plain flour (regular or gluten-free Doves Farm)
- 40g cocoa powder
- 3 large eggs
- 275g golden caster sugar
For the cheesecake bit:
- 400g full fat cream cheese
- 125g caster sugar
- 2 large eggs
- 150g Speculoos biscuit paste (optional – these are pretty good as just cheesecake brownies, if you prefer)
- Cut butter into cubes and put into a pyrex type bowl with the chocolate (broken into small pieces) Melt them together by putting the bowl over a pan of simmering water but make sure the water doesn’t touch the bottom of the bowl. Stir occasionally until they are combined. You can also do this by shoving it in the microwave but watch it really closely because chocolate burns easily. Leave the melted mixture to cool to room temperature.
- While it is cooling – put all the ingredients for the cheesecake bit into a bowl and whisk until fluffy and fully combined. Leave in the fridge until you are ready to use it
- Pre-heat the oven to 160c. Line your tin with tin foil or baking parchment. I use a tin that is about 6 x 12 inches.
- Break the eggs into your bowl and add in the golden caster sugar whisk on high until light and thick and creamy – it should become pale and double in volume. It takes a while and is the most important step, this is what makes them light.
- Pour the cooled chocolate mixture in, then gently fold together with a spatula.Be careful not to knock the air out.
- Add in the sifted cocoa and flour mixture and fold in really gently until just combined. If you are making regular brownies, now would be the time to add in chopped up chocolate bars and whatever else you fancy.
- Pour the three-quarters mixture into the tin and push it out into the corners making sure it is even. Then add the cheesecake mix on blobs with a spoon. Add the remaining brownie mix in dollops with a spoon and then bang the tin hard a couple of times on the kitchen side to level it out. Use a skewer to marble the mix. Pop it in the oven. Bake for 25-30 minutes or so. To test if it is done shake the tin a bit, it shouldn’t wobble like jelly. I find the skewer test a bit redundant for brownie making because if it comes out clean you have probably over cooked them
- Leave them until they are totally cold and the cheesecake sets properly
- Store in the fridge because the cheesecake bit.