| Ingredient | Method |
| Brownie: 75g dark chocolate coins, melted 75g unsalted butter 45g brown sugar 1A Egg, apprv 68g 120g LP flour 25g milk 15g cocoa powder 1 tsp vanilla essence 1 tsp baking powder | 1. Grease and line a 8" cake pan. 2. Preheat oven to 180C (top and bottom heat). 3. Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy. 4. Add the egg, one at a time beating well after each addition. Add the melted chocolate, milk and vanilla essence and mix to combine. 5. Sift the flour, cocoa and baking powder into the bowl and mix until just combined. Pour batter into prepared pan. Bake for 15-20 min. Set aside. |
| Cheesecake: 2 ripe avocado, apprv 285g, mashed and puree it 325g cream cheese 35g butter 60g caster sugar 65g condensed milk 3B eggs 75g sour cream 55g milk 30g corn starch 20g LP flour 30g honey | 1. Beat together the cream cheese, butter, condensed milk, sugar, and vanilla extract until thick and creamy. 2. Add the egs, one at a time and continue mixing until the mixture is well blended. 3. Fold in remaining ingredients and mix until well combined. 4. Pour batter into brownie and tap to remove bubble. 5. Bake at 160C for 60-70mins or until golden brown with bain marie method. 6. Chill overnight, unmould and pour chocolate glaze on top. |
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