Melt the chocolate in a bowl, then add the butter, the sugar and eggs. Mix well and then fold in the flour. Lastly add the walnuts. Make sure everything is mixed in well for an even batter.
Pour into the baking tin.
To make the cheesecake mixture, beat the Chavroux Pyramids and the sugar together and then gradually add in the eggs.
Pour the Chavroux mixture over the chocolate base into the tin.
Place the dish in the middle of the preheated oven and bake the cheesecake brownies for about 40 minutes at 180°C
Remove the tin from the oven, set aside to cool completely, then cut into squares
For the cheesecake mix:
450g Chavroux fresh cheese
2 large eggs
100g caster sugar
For the brownie mix:
350g dark chocolate
250g butter
200g walnut kernels
5 large eggs
400g caster sugar
200g plain flour
Salt
View Method
Recipe Method
Melt the chocolate in a bowl, then add the butter, the sugar and eggs. Mix well and then fold in the flour. Lastly add the walnuts. Make sure everything is mixed in well for an even batter.
Pour into the baking tin.
To make the cheesecake mixture, beat the Chavroux Pyramids and the sugar together and then gradually add in the eggs.
Pour the Chavroux mixture over the chocolate base into the tin.
Place the dish in the middle of the preheated oven and bake the cheesecake brownies for about 40 minutes at 180°C
Remove the tin from the oven, set aside to cool completely, then cut into squares
