Ingredients
7oz Low fat soft cheese (I use laughing cow)
½tsp vanilla flavouring
2 eggs
9oz caster sugar
3½oz butter (I use unsalted)
3tbsp cocoa powder
3½oz self raising flour
1¾oz pecans or walnuts chopped
Topping1¾oz butter
1tbsp milk
3½oz icing sugar
2 tbsp cocoa powder
pecans/wulnuts to decorate (optional)
Method
Lightly grease a 20cm(8") square shallow cake tin and line the base.
Beat together the cheese, vanilla and 1oz of the sugar until smooth, then set aside.
Beat eggs and remaining sugar until light and fluffy. Place butter and cocoa powder in a small pan and heat gently, stirring until butter melts and the mixture combines, then stir it into the egg mixture. Fold in flour and nuts.
Pour half of the brownie mixture into the tin and level the top. Carefully spread the soft cheese over it, then cover with the remaining brownie mixture.
Bake in a preheated oven 180ºC/350ºF/Gas Mark 4 for 40 - 50 minutes. Cool in the tin.
To make topping, melt the butter in the milk, stir in icing sugar and cocoa powder. Spread over the brownies and decorate with nuts if you wish. Leave to set then cut into squares.
Enjoy!
