Lemon Cheesecake Brownies. 

The other week I was asked to make a lemon drizzle cake by some friends. Now I don’t think I’ve ever tried mak a lemon drizzle let alone made one. Thus I considered it a challenge I was more than ready for. A plain old lemon drizzle sounded kind of boring to me so I thought I’d tweak it to suit my needs and cravings for cream cheese! Hence lemon cheesecake brownies were born. 

 
Ingredients (plus, minus as you want): 

  • About a cup of butter. 
  • Half a cup of brown sugar. 
  • Two cups of spelt flour. 
  • The juice of a lemon. 
  • The rind of a lemon. 
  • A small tub of greek yoghurt. 
  • Two eggs. 
  • A teaspoon vanilla extract. 
  • A teaspoon of baking powder. 
  • A teaspoon of baking soda. 
  • A couple of digestive biscuits crushed. 
  • A tub of cream cheese. 
  • Half a cup of brown sugar. 

You need to: 

Preheat the oven to gas mark 5 and line a tin with butter and baking paper. Cream the butter and brown sugar, add the eggs, baking soda and powder and mix. In another bowl mix the lemon juice, rind and yoghurt. Add some of the lemon yoghurt mix to the butter and eggs along with the vanilla extract and mix. Sieve in the flour and mix. Add more flour if required then add the rest of the yoghurt mix. In another bowl cream the cream cheese and brown sugar. Pour part of the brownie mix into the tin and smooth, add some of the cream cheese and use a knife to mix. Try and keep the cream cheese from the end of the tin, pour the rest of the brownie and cream cheese mix on top and continue to marble. Sprinkle the digestives on top and cook for about twenty minutes or until the tops a golden brown. 

You will hopefully have something that looks like this on the inside…. 

  
Happy baking! 

Shaziya xo 

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