120 g dark chocolate
30 g milk chocolate
140 g butter
120 g brown sugar + 25 g sugar
75 g flour
200 g cream cheese
100 g low fat curd cheese
60 g sugar
75 g desiccated coconut
zest of 1 organic lemon
a splash of milk
First, melt the chocolate and the butter in a pot at very low heat. Don’t forget to stir and watch it! Chocolate tastes awful if it gets burned. Then, stir in the sugar and let it dissolve in there. Let it cool for a while.
In a bowl, beat the eggs. Mix in the cooled melted chocolate and then, slowly add the flour and mix thoroughly.
In another bowl, mix all the other ingredients to get your cheesecake filling.
That’s it. Now, put about two third of the chocolate mixture in your greased baking pan. Then, distribute all the cheesecake filling on top and try to spread it evenly.
And in the end, the rest of the chocolate mixture comes on top and is again spread evenly with your spatula. Then, use a fork and swirl both of the mixtures just a bit.
Put your baking pan in the preheated oven: For about 35-40 minutes at 180° C / 360° F.
When they’re are done, put them out and let them cool. Then, cut them and dust powdered sugar over the brownie cubes.