Ingredients
- 200g unsalted butter, plus extra for the tin
- 150g Dr. Oetker Dark Chocolate, broken up
- 250g caster sugar
- 6 medium eggs
- 2 tsp Dr. Oetker Madagascan Vanilla Extract
- 70g plain flour
- 15g Dr. Oetker Fine Dark Cocoa Powder
- 150g full fat cream cheese
- 60g soured cream
- 15g caster sugar
- 1 tbsp cornflour
- 5 drops Dr. Oetker Violet Food Colouring Gel
- 5 drops Dr. Oetker Orange Food Colouring Gel
- 5 drops Dr. Oetker Green Food Colouring Gel
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Grease and line a 20cm x 30cm rectangular baking tin.Step 2
Tip the chocolate pieces into a large heatproof mixing bowl with 200g butter. Melt the chocolate and butter in the microwave in 30 sec bursts, stirring between each burst until the mixture has melted.Step 3
Pour in the sugar and mix until all combined. Add 3 eggs and 1 tsp vanilla extract then whisk on a high speed for 2-3 mins – this is easiest to do with a freestanding machine or hand whisk.Step 4
Sieve the flour and cocoa powder over the mixture and fold through until just combined then set aside.Step 5
For the cheesecake mixture, put the cream cheese, sour cream, caster sugar, cornflour, the remaining 3 eggs and remaining 1 tsp vanilla extract in a separate large mixing bowl and whisk together until smooth.Step 6
Divide the cheesecake mixture between 3 bowls and the violet colour gel to one bowl, orange to another and green to the final bowl. Mix each colour until you have a bright vibrant colour, add more colour gel if needed.Step 7
Pour the brownie mixture into the prepared tin and smooth the top. Dollop the coloured cheesecake mixture on top and swirl through using a cocktail stick or knife. Bake for 35 mins, until the edges of the brownie are firm and the middle has a very slight wobble. Leave to cool in the tin, it will firm up slightly as it cools.Step 8
Serve warm with ice-cream, if you like, for the perfect Halloween party sweet treat or a spooky dessert.