A brownie classic! Vanilla cheesecake and chocolate brownie swirled together to create a perfect combination.
Preheat the oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20cm square cake pan with baking paper.
Make the cheesecake swirl. In a small bowl, beat the cream cheese and caster sugar together until smooth. Add the egg and vanilla extract and stir to mix. Set aside.
Open the brownie box, remove enclosed frosting sachet and reserve for another use. Mix the brownie mix, butter and eggs together in a bowl until well blended. Spread the mixture evenly in the prepared cake pan, then spoon over the cream cheese mix. Cut through the mixture several times with a knife to create a marbled effect. Scatter over the chocolate chips.
Bake for 35-40 minutes, or until a round bladed knife inserted into the brownie comes out almost clean. Leave in the pan to cool completely; about 1 1/2 hours. Use the baking paper to lift the brownie square from the pan and cut into 16 even-sized squares to serve. Store any leftover brownie squares in an airtight container for 2-3 days.
Use white chocolate chips or a combination of white, milk and dark, if you prefer.
To make cutting easier, slice the brownie square with a knife that has been dipped in hot water, wiping clean after each slice.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
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