CHOCOLATE AND IRISH CREAM BROWNIES

FOR THE BROWNIE BATTER:

150g Reduced sugar choc spread

3 

medium eggs

50 ml FGS Vanilla Recovery

15ml Irish Cream coffee syrup

50 g 

(2oz) cocoa powder

150 g 

(5oz) baking spread, melted

75 g 

(3oz) plain flour

2 tbsp sugar or equivalent sweetener 

FOR THE CHEESECAKE SWIRL:

180g lightest soft

 cheese

10ml Irish Cream coffee syrup

25 g 

(1oz) plain flour

1 

medium egg yolk

50 ml FGS Vanilla Recovery shake 

1tsp sweetener 

 METHOD:

Line and grease an 8in square tin. Preheat the oven to 180 degrees C

In one bowl combine the eggs, chocolate spread, vanilla shake, and coffee syrup. 

Stir through the melted butter. Then sift in the cocoa and flour and combine gently.

In another bowl combine all the cheesecake ingredients with a wooden spoon.

Pour the brownie batter into the bottom of the tin and spread evenly. Pour the cheesecake mix on top, spread evenly with the back of a spoon then gently swirl with a little of of the brownie mix from underneath.

 Bake for 30 mins, let it cool, remove from the tin and cut into 16. Decorate each with a little extra chocolate you like!