Ingredients

For the cheesecake filling

• 300 gr fresh Arla® Cream Cheese
• 1/3 cup sugar
• 1 vanilla sachet
• 1 egg

For the brownies spread

• 60 gr chopped chocolate
• 3 tbsps Lurpak® butter
• 3 tbsps seed oil
• 1 cup all purpose flour
• 1/2 cup of cacao
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup brown sugar
• ¼ cup sugar
• ½ cup light milk
• 2 large egg whites
• 1 vanilla sachet

Directions

Prepare the cheesecake filling. Whisk  the cream cheese using a hand blender on medium speed for 1 minutes. Add sugar and vanilla until you have a fluffy mixture. Add the egg and whisk well. Let the mixture aside.

Preheat the oven at 200C. Prepare the brownies mixture. Melt the chocolate and butter (adding the seed oil too) in a water bath or in the microwave. Mind the temperature as we do not want to overheat the chocolate.

Mixt the flour, cocoa, baking powder and salt in a bowl. In a larger bowl, mix the brown and the white sugar. Whisk milk, egg whites and vanilla. Add the melted chocolate and stir until you have a thick, homogenous and lightly glossy mixture.

Add gradually the flour mixture and stir until all ingredients until mixed well. Hold ¼ of the brownies mixture, aside. Spread the rest in a baking tin, previously spread with butter and flour. Afterwards, spread evenly a layer of cheesecake filling and top up with a spread of the remaining brownies filling. Using the grab of the spatula, create shapes in the mixture. Bake for 40-45 minutes until you have a crust on top ( we want the brownies filling to remain moisture). Let it cool completely before serving.