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Raspberry cheesecake brownie

June 9, 2011

There are times when a brownie is just not enough. Don’t get me wrong, I love brownies – that first bite of a really good chocolate-y, firm yet soft brownie can send me into chocolate brownie heaven. But when I came across this recipe, I just had to try it out. The brownie recipe is a really good one (make sure you use good quality dark chocolate, Green and Black’s is my fav) and topped with a thin layer of cheesecake and sweet raspberry cream – YUM!

You can substitute the raspberries for whatever other berries are in season, do let me know how you get on!

For the brownie

  • 200g dark chocolate, roughly chopped
  • 200g unsalted butter, at room temperature
  • 250g caster sugar
  • 3 eggs
  • 110g plain flour

For the cheesecake (note that this is ½ the recipe of the cheesecake from the original recipe, I felt this was enough to complement the brownie and cream topping)

  • 200g cream cheese
  • 75g icing sugar
  • 1/2tsp vanilla extract
  • 1 egg

For the cream topping

  • 300ml whipping cream
  • 100g icing sugar
  • 150g raspberries, plus extra to decorate

Preheat the oven to 170°C.

To make the brownie:

  1. Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
  2. Put the butter and sugar in a freestanding electric mixer with paddle attachment and beat until all the ingredients are well incorporated.
  3. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
  4. Gradually beat in the flour, mixing well after each addition, then turn the mixer to high speed and beat for a little longer until you get a smooth mixture.
  5. Slowly pour in the melted chocolate and mix thoroughly.
  6. Pour into a baking tray 33x23x5cm, lined with greaseproof paper.

To make the cheesecake:

  1. Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick.
  2. Add the egg, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula. The mixture should be very smooth and creamy.
  3. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split.
  4. Spoon on top of the brownie and smooth over with a palette knife.
  5. Bake in the preheated oven for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edge. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

To make the cream topping:

  1. Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.

To assemble your brownie:

  1. Turn the brownie out onto a board and turn it right way up.
  2. Spread the topping evenly over the brownie and decorate with more raspberries.

 Yields about 12 servings

Recipe adapted from Tarek Malouf’s The Hummingbird Bakery Cookbook

2 Comments leave one →
  1. June 30, 2011 6:40 PM

    Having a hard time here. I keep reading and scrolling and then going to comment and seeing your next post and having to read that. Such amazing places, food and photos.

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