This recipe is (slightly adapted) from one of my absolute favourite cookbooks: Cake Days. I’ve made these cheesecake brownies before, about two years ago and I was flicking through my Hummingbird book and all the creamy, fudgy memories came flooding back! These are sooooo good. I mean, there’s a fair amount of waiting involved so if you struggle with self restraint or patience then I might suggest making something else but seriously, the wait is worth it. The brownie is actually dough-like in consistency which is a bit weird. Although I like the end product and it works, I feel like these could be massively simplified and I am working on a recipe to do just that because we all know simple baking is the best kind of baking. The cheesecake is made with white chocolate to really intensify the flavour of the whole thing and make it that bit more indulgent.
Happy 5th November everyone! I was thinking about what to make for Bonfire night earlier and the obvious suggestion was toffee. Only no one really eats toffee these days, it’s really hard to chew and stuff so yeah I went for fudge. Everyone loves fudge. And oreos. As soon as you mention the word ‘oreo’ in the vicinity of students their senses become heightened and they possess almost primitive instincts. I didn’t really know where I was going with the whole oreo fudge thing when I started making them, I had an idea in my head but execution was one of those ‘let’s see what happens’ kinda things. The base of the recipe revolved around carnation condensed milk, and their basic fudge recipe. I should probably stress it’s A LOT easier as a two man job, there’s a lot to do and short time frames so find someone to help!