I based this recipe on my Oreo brownie recipe. I know there is often the temptation to use low-fat or lower-fat cream cheese, but they are too watery for this bake. As a result, I’ve suggested opting for a mix of full-fat and low-fat varieties in this recipe, although of course omit the low-fat and go for 220g full-fat if you prefer! You could make these brownies into something special for Valentine’s Day by using a heart-shaped cutter if you fancy it.
Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Make sure that the base of the bowl does not touch the water. You can also melt the chocolate in the microwave in 30-second bursts, stirring well between each burst. Leave the melted chocolate to cool a little.
Melt the butter in a small pan over a gentle heat and then pour it into a large bowl. Leave it to cool down for a moment and then add the sugar, vanilla and cocoa powder and mix together with a wooden spoon.
Add the eggs and food colouring (I do use rather a lot!) and beat again until evenly combined. Then using a spatula, fold in the white chocolate and stir to combine. Mix in the flour and salt and then tip the combined mixture into the lined baking tin, reserving about 2 tablespoons of the mixture behind in the bowl. Spread the mixture evenly in the tin and then set this aside.
To make the white swirl, put all of the ingredients into a clean bowl and beat together for a few seconds with a wooden spoon until combined. Space out nine dollops of the mixture on top of the brownie mixture in the tin.
Place the reserved
© Lorraine Pascale, 2017. Images: © Myles New, 2017.