Ingredients

• 90g/3¼oz good-quality plain chocolate
• 115g/4oz butter
• cubed
• 275g/9¾oz caster sugar
• 2 free-range eggs
• 1 tsp vanilla extract
• 90g/3¼oz plain flour
• 75g/2¾ full-fat cream cheese
• 1 heaped tbsp condensed milk or dulce de leche

Directions

• Line the base of a slow cooker with baking parchment.
• Suspend a heatproof bowl over a pan of simmering water
• making sure the base of the bowl does not touch the water. Add the chocolate and butter and stir until smooth and melted.
• Remove the bowl from the heat
• then beat in the sugar until well combined (it will look slightly lumpy
• but don’t worry).
• Beat in each egg
• one at a time
• until well combined
• then stir in the vanilla extract and fold in the flour. Pour the brownie mixture into the slow cooker.
• In the same bowl
• mix the cream cheese with the condensed milk (it might look almost curdled
• but again
• don’t worry). Drop teaspoonfuls of the cream cheese mixture on top of the brownie mixture
• one at a time
• swirling each through the mixture using a skewer to create a marbled effect. (Don’t mix in the cream cheese completely.)
• Put the lid onto the slow cooker and cook the brownies on a high heat for 2-2½ hours
• testing them after 2 hours by inserting a skewer into the centre - if the skewer comes out clean
• and the top of the brownies look cooked (see tip)
• the brownies are ready.
• Lift the brownies out of the slow cooker using the paper lining to help you and transfer to a wire rack to cool. Do not try to peel the greaseproof paper from the brownies until they have completely cooled.
• To serve
• cut the brownies into 20-24 small squares. The brownies should be sticky and fudgy inside with crisp
• chewy edges.