Miss Izabella Ellinas
My Special Brownie
For years, I couldn’t seem to find a recipe for brownies that met my standards. Anytime I made homemade brownies, I wanted them to be just like the ones I ate as a kid – super fudgy, moist, and chocolaty, with crispy edges and crackly tops.
As i was watching Netflix the other day i stumbled upon this great chef and her show.
Nadiya Hussain, she rose to fame after winning the sixth series of BBC's The Great British Bake Off in 2015.
My special brownie recipe is inspired by her own brownie recipe with a twist.
Preheat the oven to 180 degrees
For the brownies: Place the butter and the dark chocolate into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the espresso shot, the flour ,the cacao and the chocolate chips.
As soon as all the ingredients are combined , place the mixture into the brownie pan and in the oven for 30 minutes.
While the brownie is baking, in another bowl whisk the cream cheese, eggs, sugar, flour and vanilla. Stir until smooth. Then set it aside to rest.
Cool the brownies completely. Then place the brownie tray in the freezer for 1 hour.
After an hour, add above the brownie layer the cream cheese filling.
Straight again in the over for another 40 minutes of baking.
Finally, when the cheesecake filling is baked, place again the baking tray in the freezer for another three hours.
Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.
Ingredients for the brownie layer:
250g of dark chocolate
250g of unsalted butter
280g brown sugar
120g flour ( Do not use self risen flour, just plain flour)
1 cold espresso shot
30g chocolate chips
30g cacao ( i use the Cadbury one)
Ingredients for the cheesecake filling:
300 Cream cheese ( i use philadelphia)
1 tsp flour
1 tsp Vanilla