20-Ingredient Brownies
This is a three-layer brownie bar with a fudgy chocolate base, a baked cheesecake middle and a set ganache top. The topping uses cream cheese and mascarpone together, which gives the middle layer a softer, creamier texture than cream cheese alone. Dutch processed cocoa deepens the base, and a scatter of flaky salt cuts through the richness. It needs a long chill, so make it a day ahead.
Instructions
Heat the oven to 180°C (356°F) and line a 33 x 23 cm (13 x 9-inch) baking pan with parchment. Melt the dark chocolate in the microwave in 30-second bursts, stirring between each, then set it aside to cool.
Beat the melted butter with the brown and white sugars in a large bowl until combined. Beat in the eggs, salt and vanilla, then the cooled melted chocolate, until the batter is smooth.
Fold in the flour and cocoa until no dry streaks remain, then fold in the chopped semisweet chocolate. Scrape the batter into the lined pan and spread it level.
Bake for 25 minutes. While it bakes, beat the cream cheese and mascarpone in a medium bowl until soft, then beat in the sugar and vanilla, followed by the egg and milk.
Take the pan out of the oven and pour the cheese mixture over the brownie layer. Return it to the oven for another 30 minutes, then remove it and leave it to cool.
For the ganache, put the chocolate, hot cream and salt in a bowl and stir until the chocolate has melted and the mixture is glossy. Pour it over the cooled brownie.
Chill in the fridge for at least a few hours, until the ganache is set. Sprinkle lightly with flaky salt, trim the edges and cut into 15 squares.
Make it personal.
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