Raspberry cheesecake brownie
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:
- 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.
- Put the butter and sugar in a freestanding electric mixer with paddle attachment and beat until all the ingredients are well incorporated.
- 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.
- 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.
- Slowly pour in the melted chocolate and mix thoroughly.
- Pour into a baking tray 33x23x5cm, lined with greaseproof paper.
To make the cheesecake:
- 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.
- 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.
- 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.
- Spoon on top of the brownie and smooth over with a palette knife.
- 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:
- 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:
- Turn the brownie out onto a board and turn it right way up.
- 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