Milo Cheesecake Swirl Brownies

This is a hybrid of the 20 Second Milo Brownies with a cheesecake. So easy and so darn delicious! This takes a total 30 'Thermomix' seconds to whip up.

Milo Cheesecake Swirl Brownies

I reduced the sugar from the 'original' 20 Second Milo Brownies as there is sugar in the cheesecake mixture too.

MILO CHEESECAKE SWIRL BROWNIES

Ingredients:

Brownie (20 Second Milo Brownies)

170 grams plain flour
170 grams oil (any - vegetable, rice bran, grapeseed, coconut etc)
200 grams sugar
3 eggs
20 grams cocoa powder
60 grams Milo
1 1/2 teaspoons baking powder
1 teaspoon vanilla bean paste/extract

Cheesecake 

250 grams cream cheese (room temp, cubed)

30 grams sugar

1 egg

1 teaspoon vanilla bean paste/extract

Method:

1. Preheat oven to 170 degrees.

2. Add all brownie ingredients in bowl. Mix - 20 second/Speed 5.

3. Pour and spread 3/4 of the brownie mixture into a baking pan and set aside 1/4 of the mixture. 

4. (Don't clean bowl). Add all cheesecake ingredients in bowl. Mix 10 seconds/Speed 5.

5. Pour and spread cheesecake mixture on top of brownie mixture.

6. Dollop set aside 1/4 brownie mixture on top of the cheesecake mixture, and swirl around with a toothpick or wooden skewer.

7. Bake for 25 - 30 minutes (or until skewer comes out with just the cheesecake mixture - brownie should be cooked through).

8. Cool before cutting into squares.

Add all brownie ingredients in bowl. Mix - 20 second/Speed 5.

Pour and spread 3/4 of the brownie mixture into a baking pan and set aside 1/4 of the mixture. 

(Don't clean bowl). Add all cheesecake ingredients in bowl.

 Mix 10 seconds/Speed 5.

Pour and spread cheesecake mixture on top of brownie mixture.

Dollop set aside 1/4 brownie mixture on top of the cheesecake mixture...

 ...and swirl around with a toothpick or wooden skewer.

Bake for 25 - 30 minutes (or until skewer comes out with just the cheesecake mixture - brownie should be cooked through).

Cool before cutting into squares.

Chocolate Soil

This is a fantastic way to give your desserts a WOW factor!!! It gives another element to your dessert with a crunch texture! This edible soil pairs really well with any of my Milo Recipes!!

Chocolate Soil

This is inspired by Heston Blumenthals Chocolate Soil - his recipe requires a sugar mixture to be heated to 130 degrees (which a Thermomix doesn't get up to) so this is a quick and easy way to get the same chocolate soil effect! 

This tastes like dark chocolate as it has a bitterness from the cocoa which is great to accompany sweets. The sugar granules give a really realistic texture in soil, like the sand particles in the dark rich soil.

The texture varies from a sandy granulated texture to small and medium sized 'dirt' clumps. This has a long shelf life, you can make it beforehand and keep a stash in the fridge, ready to go! This is also a great gift, especially around Christmas and you can package it up in a nice plastic gift bag or bottle.

Note: you can melt the butter in the Thermomix however I find it quicker and easier to melt in the microwave! 😊

CHOCOLATE SOIL

Ingredients:

80 grams butter
220 grams sugar
120 grams cocoa
1/2 teaspoon salt

Method (Thermomix):

1. Weigh out butter. Melt in microwave - 30 seconds/high.
2. Add sugar, cocoa and salt in bowl. Set on 1 minute/Speed 2 and pour butter on the lid so it trickles slowly into the bowl.
3. Serve immediately or store in airtight container in the fridge.

Method (Non Thermomix):

1. Weigh out butter. Melt in microwave - 30 seconds/high.
2. Add sugar, cocoa and salt in bowl. Stir with a whisk until combined, and slowly pour and stir through the melted butter until combined.
3. Serve immediately or store in airtight container in the fridge.

Weigh out butter. Melt in microwave - 30 seconds/high.

Add sugar, cocoa and salt in bowl. 

Set on 1 minute/Speed 2 and pour butter on the lid so it trickles slowly into the bowl.

Serve immediately or store in airtight container in the fridge.

Milo Fudge Cake served with Chocolate Soil

Milo Mousse topped with Chocolate Soil

Milo Recipes

Do YOU love MILO???

Here is a (growing!) list of all my Milo recipes for easy reference!!! Enjoy!!

1. Milo Mousse

2. 20 Second Milo Brownies

3. Milo Parfait

4. Milo Cookies

5. Milo Muesli Bars

6. Milo Ice Blocks

7. 30 Second Milo Muffins

8. Frothy Hot Milo

9. Choc Chip Milo Icecream

10. Milo Fudge Cake

Baked Rice Custard

This is my husband's all time favourite snack/dessert/'breakfast' that he grew up with. This is a melt-in-your mouth custard with the rice and sultanas sinking to the bottom of the dish as a bottom layer, with the custard sitting on top. I prefer it served hot, however my husband loves it chilled straight out of the fridge (he refuses to eat it hot!)

Baked Rice Custard

You will need a large roasting pan, and a smaller roasting pan/heatproof dish to fit in.

You are essentially steaming this custard with the Bain Marie style cooking. I did look into steaming it in the Varoma, however the Varoma steaming tray is way too small for this mixture (I tried fitting different heatproof dishes in there but they would be too narrow and deep for this mixture and it is nice to have that thin layer of rice and custard with each spoonful).

BAKED RICE CUSTARD
(Adapted from Traditional-Style Baked Rice Custard by Taste.com.au)

Ingredients:

80 grams rice (medium/long grain)
750 grams milk
70 grams sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
50 grams sultanas

Method:

1. Preheat oven to 180 degrees. In a large roasting pan, place a folded tea towel at the bottom, then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.
2. Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook - 20 minutes/Varoma/Speed 4. 
3. Once rice is cooked, set aside and empty water from bowl.
4. Add milk, sugar, eggs, vanilla and nutmeg to bowl. Mix - 5 seconds/Speed 5.
5. Add sultanas and set aside cooked rice. Mix 5 seconds/Speed 2/Reverse.
6. Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.
7. Bake for 30 - 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.

Can be served hot or cold (refrigerated).

Preheat oven to 180 degrees. 

In a large roasting pan, place a folded tea towel at the bottom...

...then place a smaller roasting pan/heatproof dish on top. Fill the large roasting pan with enough water to reach halfway up the smaller roasting pan/heatproof dish.

Add 1 litre of water to the bowl, and rice inside the steaming basket. Cook - 20 minutes/Varoma/Speed 4. 

Once rice is cooked, set aside rice and empty water from bowl.

Add milk, sugar, eggs, vanilla and nutmeg to bowl. 

Mix - 5 seconds/Speed 5.

Add sultanas and set aside cooked rice. 

Mix 5 seconds/Speed 2/Reverse.

Pour mixture into roasting pan/heatproof dish and sprinkle with nutmeg.

Bake for 30 - 35 minutes or until the tip of a small knife inserted into the custard comes out clean. Remove smaller roasting pan/heatproof dish to cool before serving.