Gooey chocolate brownies with an indulgent sweet vanilla cream cheese sandwiched in between them. Naughty but DEFINITELY worth it!
• 300g 70% dark chocolate
• 200g room temperature unsalted butter
• 125g golden caster sugar
• 125g dark muscovado sugar
• 3 large eggs
• 60g self-raising flour
• 80g full fat cream cheese
• 20g room temperature unsalted butter
• 100g icing sugar
• 1tsp vanilla extract
(CHEF’S NOTE: You will need to buy a bagel/doughnut tin for these; they’re not that expensive and can be bought easily from cooking shops and online retailers)
Begin by preheating your oven to 160 degrees. You’ll want to make your filling first as this will allow time for it to cool and be ready to serve with the warm brownie. Cream your butter in a bowl, slowly adding your cream cheese, icing sugar and vanilla extract. Once thoroughly mixed pop in the fridge and leave till brownies are cooked.
Break your chocolate into pieces and heat with your butter over a simmering pan of water until fully melted. Whilst this is happening in a separate bowl whisk your eggs together until light and fluffy, slowly adding your sugars until dissolved.
Take your melted chocolate off the heat and add in your sugar/egg mix. Fold in your flour till the mixture is completely smooth and portion your mix into your bagel tin (we recommend transferring your mix into a jug at this point). These should be enough mixture to do this part twice.
Place your brownies onto the medium shelf of your oven for around 15-20 minutes or until you achieve a thin crust on the top of each brownie. Remove from the oven and leave to cool for a few minutes before removing brownies from the tin.
Take your filling out of the fridge and transfer to a piping bag. If you don’t have a piping bag you can make one very easily using a sheet of greaseproof paper, there are various tutorials on YouTube. Pipe a generous amount of the mixture onto the top of one brownie and sandwich with another! Serve your brownie bagels straight away and enjoy!