Start with dark chocolate and butter. Why is it that so many of my recipes start like this???
Melt the butter and chocolate together in a double boiler and set aside to cool. While that's cooling off, put caster sugar and an egg in a mixing bowl, thusly:
Then beat it until light and fluffy. The electric mixer is your friend. Totally worth the $40!!
Then sift in a mixture of plain and self raising flours:
And pour in the cooled chocolate/butter mixture:
Then mix it all together until it looks like this:
Then you pour it into a greased and lined tin and bake for about 10 minutes. It'll look like this:
Leave the brownie base to one side to cool off a little, and start on the cheesecake topping! First you cut up a block of cream cheese, then add caster sugar, an egg, some vanilla extract (essence is the Devil), and cream. Except in this case, I forgot to buy cream and substituted sour cream instead. It didn't make any difference to the end product, and I just added a little extra sugar to counter any possible sourness. Anyway, it'll look like this:
Then set at it with the electric mixer again (I *told* you it was your friend!) until smooth. Or mostly smooth. I didn't leave the cream cheese out to soften for quite long enough, so it's got some little lumpy bits in it. But it really doesn't matter!!
Then you spread the cheesecake batter on top of the brownie base, and stick it back in the oven for 15 minutes.
And then you leave it to cool in the oven with the door ajar. Once it's cooled, stick it in the fridge for at least three hours. After the three hours (or, in this case, at 6.45 the following morning while frantically trying to eat breakfast and make lunch - are you impressed that I was dedicated enough to still take photos? Because you should be...), take it out of the pan, and cut it into squares. The recipe claims that it makes 16, but the way I cut it makes 30. Frankly, I prefer my way!!!
A nice close up of the side, post-baking and cooling and refrigerating.