I made these brownies for the Macmillan coffee morning that was being held at the office last year and I got so many kind comments about them. 

Since that time of year is now approaching (the official day this year is 25th September), if you’re attending a socially distanced coffee morning in someone’s home/garden, or are in a physical workplace yourself that is holding one, you could do worse than make these.

It’s for a good cause after all and you won’t find a better excuse to have a second piece of cake! 

Delicious Magazine

• 150 g unsalted butter
• 200 g dark chocolate (broken into chunks)
• 310 g golden caster sugar
• 4 medium free-range eggs
• 2 tsp vanilla extract
• 100 g plain flour
• 6 digestive biscuits or Hobnobs (broken into small chunks)
• 180 g full-fat cream cheese

1. Heat the oven to 180°C/160°C fan/gas 4. Melt the butter, chocolate and 250g of the sugar in a medium-large saucepan, stirring occasionally, until the chocolate and butter have melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.
2. Whisk 3 of the eggs into the melted chocolate mix, one at a time, whisking well to bring the mixture back to a glossy consistency. Add 1 tsp vanilla and a pinch of salt, then beat in the flour until just combined and glossy. Finally, stir in the biscuits.
3. In a separate bowl, beat the cream cheese with the remaining 60g sugar, 1 tsp vanilla and egg until smooth.
4. Spoon the chocolate mixture into the prepared tin, then randomly spoon over blobs of the cheesecake mixture. Use a knife to swirl through both mixes for a marbled effect, making sure not to touch the bottom of the tin.
5. Bake for 25 minutes until the top is set and starting to crack. Cool in the tin, then cut into 20 squares.
6. Put in the fridge for 30 minutes to set, then serve.

CALORIES 244 KCALS, FAT 12.9G (7.5G SATURATED), PROTEIN 3.3G, CARBOHYDRATES 28.2G (22.5G SUGARS), FIBRE 0.7G, SALT 0.2G