Combine butter, chocolate and brown sugar in a
medium saucepan and stir over medium heat until
chocolate and butter have melted. Remove from heat
and whisk in eggs.
Add flour, cocoa, and baking powder and stir until
well combined. Pour into a greased and lined 18cm x
28cm rectangular tin.
Beat Philly and caster sugar until smooth and
creamy. Spoon randomly over chocolate mixture and
swirl with the tip of a knife. Bake at 180ºC, 350ºF,
Gas Mark 4 for 35 - 40 minutes or until cooked
through. Allow to cool before slicing.
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