• 55g unsalted butter
  • 50g plain chocolate, chopped
  • 5 tablespoons plain flour
  • 5 tablespoons caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 75ml whipping cream
  • 225g cream cheese, softened
  • 125g caster sugar
  • 1 egg
  • 1 egg yolk
  • 4 tablespoons soured cream
  • 1 tablespoon plain flour
  • 1/2 teaspoon vanilla extract
  • 60g dark chocolate chips
  • 1 1/2 tablespoons instant coffee powder
  • 40g icing sugar
  • 250ml soured cream


First make the brownie base. Begin by melting butter in medium saucepan over low heat. Add 50g chopped chocolate to the butter; stir until chocolate melts and remove from heat.

Whisk in 5 tablespoons flour, 5 tablespoons sugar, 1 egg, 1/2 teaspoon vanilla extract and pinch of salt. Spread batter in thin layer on bottom of greased and floured 20x20cm tin.

Bake at 180 C / Gas 4 until skewer inserted into centre comes out with only moist crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.

Beat cream cheese and 125g sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 4 tablespoons soured cream, 1 tablespoon flour, 1/2 teaspoon vanilla and the coffee mixture; beat until smooth.

Stir in chocolate chips. Spoon filling evenly over brownie base.

Reduce oven temperature to 170 C / Gas 3. Bake about 35 minutes or until filling puffs slightly around the edges and centre is set. Cool completely on rack. Cover tin with foil and chill overnight.

Now make the topping. In a small saucepan, stir 250ml soured cream and icing sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling.

Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold.

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