With a crazy week ahead, I decided to do the thing that relaxes me most, bake! This time it was Banoffee Cheesecake Brownies and today I’m sharing the recipe with you.
I got the Banoffee Cheesecake Brownies idea from Lily O’Brien’s*. I featured their dessert inspired chocolates in my last Foodie Finds post and felt inspired to bake something dessert inspired. This is my go to basic brownies recipe and it’s so easy to customise! And… it turns out I had all the ingredients in my baking cupboard so all in all the perfect choice really.
- 100g milk chocolate broken in to squares for melting
- 100g unsalted butter
- 125g caster sugar
- 2 eggs, beaten
- 75g self-raising flour
- 1tbsp cocoa powder
- Big handful of dried banana slices
- 100g cream cheese
- 40g caster sugar
- 1 egg yolk
- Jar of salted caramel
- Grease and line a brownie tin with parchment. Heat the oven to 180C.
- Melt the butter and chocolate in a pan over a low heat.
- Take the mixture off the heat once melted, beat in the sugar, then the egg.
- Sift in the flour and cocoa, then stir the dried sliced banana through.
- Pour this mixture into the brownie tray and smooth over so it’s evenly spread. Put to one side, it’s time to make the cheesecake now!
- Beat the cream cheese, sugar and egg yolk together until smooth and creamy. It’s quite runny I found.
- Spoon the cheese cake mixture and dollops of salted caramel over the brownie mixture. Take a knife to it and swirl the mixture into the brownie mixture. It will look messy but I promise it tastes awesome.
- Bake on the middle shelf for 30-35 minutes, until a crust has formed but the brownie is soft underneath.
My Banoffee Cheesecake Brownies recipe is easy to follow. I think they’re also quite a quick bake really and no faff with icing or decor after either. I took the whole batch to work and let’s just say they did not last long. If you don’t like banoffee, you may like my Raspberry Cheesecake Brownies instead!
Are you a fan of banoffee? Would you give baking my brownies a go? Let me know in the comments,
P.S. * Thanks to Lily O’Brien’s for the chocolate samples. As ever all words, photos and opinions are my own.