There’s no point just being a bit bad. If you’re going to do it, do it right!
What to bake that could really satisfy this mean feat, though…
…all of the above?
This Hummingbird Bakery recipe that I cooked with one of my best baking buddies, Clare, does just that and although it looks quite…’rustic’, it really does tick all the boxes of being so bad it’s good.
Recipe: Makes 15 brownies.
– 250g unsalted butter
– 420g caster sugar
– 2 eggs
– 380g plain flour
– 60g cocoa powder
– 1 tsp bicarbonate of soda
– 1/2 tsp salt
– 80g good quality white chocolate
– 300g full fat cream cheese (ie Philadelphia)
– 60g icing sugar, sifted
– 1 egg
You may need your hands to bring this together as it’s more like a firm dough than a batter.
Save about 1/5 of the dough for topping and put in a plastic bag and refrigerate. Line a 23x30cm baking tray with parchment and press the remaining dough into the tray and allow it to set in the fridge for 20-30 minutes
Meanwhile, preheat the oven to 170c/150c fan/325F/Gas 3.
Remove the base from the fridge and bake for 20-25 minutes. Allow to cool completely in the tin before adding the topping but keep the oven on for cooking the finished cheesecake.
Melt the chocolate in a glass bowl over a pan of simmering water. Remove from the heat and allow to cool slightly. Beat the cream cheese and sugar until smooth (don’t over mix as it can split). Add the egg and mix thoroughly, then stir in the melted chocolate.
Bake for about 25 minutes or until the cheesecake has set. Cool completely then refrigerate for a few hours.
Cut into bars and serve – particularly delicious eaten whilst still warm!