Always check the labels of the products you use.
Method
- 1
Swirl. Soften the cream cheese for 20-30 s in the microwave, then whisk in the soured cream, sugar and the tablespoon of flour until smooth.
- 2
Prepare. Heat the oven to 160 °C (140 °C fan) and line the tin. Mix the flour, baking powder and salt in a small bowl.
- 3
Batter. Melt the chocolate and butter together, whisk in the sugar, then the eggs and vanilla, and finally stir in the flour mixture.
- 4
Layer. Spread half the batter in the tin, dot over half the cream cheese mix, cover with the rest of the batter and dollop the remaining cream cheese on top. Drag a knife through in loops to marble.
- 5
Bake. Bake 35-40 min, until the edges are firm and a skewer pushed into a brownie part shows a few moist crumbs.
- 6
Cool. Cool in the tin for 1 h, then chill 1 h for clean cuts. Cut into 16 and keep in the fridge.
Storage
Keep covered in the fridge for up to 4 days.
Free sugars
17.2 g per serving
34.4 % of the 50 g daily maximum · 68.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 230 kcal |
| Protein | 3.1 g |
| Carbohydrate | 24.8 g |
| of which sugars | 17.7 g |
| of which free sugars | 17.2 g |
| Fat | 13.4 g |
| of which saturates | 8.1 g |
| Fibre | 1.4 g |
| Salt | 0.3 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
