Cheesy Pancake Bakes

Cheesecake Brownie Sandwiches
Makes 30 sandwiches
Hands-on time: 20 minutes
Hands-off time: 50 minutes
INGREDIENTS
1 tin (385g) NESTLÉ Full Cream Sweetened Condensed Milk
1 cup (113g) self-raising flour
¼ cup (60g) NESTLÉ Cocoa Powder
1 slab (250g) cream cheese
¼ cup icing sugar
Serving suggestion:
Tea
Fresh raspberries
METHOD
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Preheat the oven to 180°C and line a medium-sized baking dish with baking paper.
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Add the NESTLÉ Full Cream Sweetened Condensed Milk to a large mixing bowl. Sieve in the self-raising flour and NESTLÉ Cocoa Powder then fold through until just combined.
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Evenly spread the brownie batter into the prepared baking dish. The batter will be quite sticky.
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Bake for 10-15 minutes or until the sides pull away from the dish slightly. Allow to cool in the dish for 15 minutes.
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Using an electric hand whisk, whisk the cream cheese and icing sugar together until smooth.
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Lift the brownie slab out and place it on a cutting board. Carefully cut the brownie slab horizontally down the middle, splitting it in half.
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Spread the cream cheese filling over one of the brownie halves. Gently place the other half of the brownie slab on top of the cream cheese filling, forming a sandwich. *Chef’s tip: You can freeze the brownies at this stage to make frozen cheesecake brownie sandwiches.
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Use a sharp knife to cut into equal-sized diamond-shaped brownie sandwiches. Place the brownies into the fridge for 30 minutes if the filling is too soft to cut. Place a fresh raspberry onto each brownie, serve with a cup of tea and ENJOY!
Planning to try this?
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