Chocolate and raspberry cheesecake brownies

Chocolate and raspberry cheesecake brownies with a glass of Wisniowka

This weekend I went home for Bonfire Night and to eat as much as humanly possible apparently. We arrived late on Thursday night after a long drive down from London to be welcomed with a home-made pasty each. My mum then proceeded to roll out home-made ginger cake, Welsh pancakes and butternut squash soup on Friday, and we spent yesterday in Fowey eating fish and chips on the quayside.

Inevitably, whenever I come home to relax I always end up baking, so yesterday evening I had a go at mum’s treacle toffee – made every year when we were small for Bonfire Night. Still not content with the amount of sweet stuff in the house, I then woke up this morning and baked Felicity Hood’s chocolate and raspberry cheesecake brownies.

The recipe is taken from Green & Black’s new cookery book, “Ultimate Chocolate Recipes: The New Collection”, which was released last month. I’ve been meaning to make them ever since I got the book, partly because when I was younger one of my favourite treats was a chocolate cheesecake brownie made by Marks & Spencer. I decided the best time to have a go at it would be at home where I can use our chickens’ eggs  (this recipe calls for 7!). Here are some pictures of the method. We’re eating it today after a roast beef dinner, so I’ll give you an update on the flavour once we’ve polished some off.

I followed Felicity’s instructions to the letter. The only adjustment I found I had to make was the tin size. Her recipe calls for a 20cm square brownie tin, but the one I had was just too small to fit all the mixture – it could have just been too shallow. Anyway, I switched to a 23cm cake tin, which you’ll see in the pictures below.

Ingredients for the brownie mix:

280g unsalted butter, plus extra for greasing
170g dark (70% cocoa solids) chocolate
350g unrefined golden caster sugar
70g plain flour
pinch of salt
5 medium free range eggs
2 tsp vanilla extract
100g white chocolate – broken into small pieces

Ingredients for the cheesecake mix:

350g cream cheese
75g unrefined golden caster sugar
1 tsp vanilla extract
2 medium free range eggs
170g fresh raspberries

Method:

Preheat the oven to 180 degrees centigrade/gas mark 4. Grease and line a 23cm/9 inch cake or brownie tin

  • Melt the chocolate and butter in a heatproof bowl over a pan of barely simmering water. Once melted and combined set aside to cool.

 

Melted butter and chocolate

  • Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth.
Beautiful golden eggs from the farm
  • Beat the five eggs separately then add to the mixing bowl, along with the white chocolate and vanilla extract.

G&B's white chocolate

White chocolate chunks and chocolatey, velvety mix

  • Blend together until you create a shiny chocolate brownie mixture then pour into the tin.
  • Now make the cheesecake mixture. Whisk the cream cheese, vanilla extract, sugar and eggs until creamy.

Whisked cheesecake mixture

  • Pour the cheesecake mixture evenly over the brownie layer .
  • Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Drop the raspberrries in, trying to make sure they are pushed fully in.

Cheesecake and brownie mixture with raspberries ready for stirring

  • Bake for about 35-40 minutes until the brownies are set, but have a slight wobble. (I found they took much longer in our oven, but it is quite a cool oven. Author of the book, Micah’s tip is to buy an oven thermometer, which would be the best way of gauging how long to give it.)
  • Leave to cool in the tin, covered with foil.
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This entry was published on November 7, 2010 at 2:52 pm. It’s filed under Recipes and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Chocolate and raspberry cheesecake brownies

  1. Patrick Tate on said:

    This was the first recipe I tried, having received the book as a birthday present. My only criticism: far too many eggs!!! They were in the oven for the full 45 minutes suggested, at the correct temperature – but with 5 eggs, the brownie component was more like chocolate fondant or even mousse. Um, aren’t brownies supposed to be soft and chewy? The cheesecake component, with two eggs, was more of an egg custard. Other similar recipes have used upto 500g of cream cheese, whereas this advises only 350g to two eggs.
    Luckily, I had managed to ‘cut through’ the overall egginess somewhat, with the introduction of a raspberry sauce swirled into the cheesecake layer, in addition to the whole raspberries. I would make this again, but to my own tried-and-tested brownie recipe (just 2 eggs) and will source the baked cheesecake component elsewhere!

    • Hi Patrick, I think you’re right about the egg component of this recipe. I might re-visit this one with a different brownie recipe as you suggest. It was a while ago, but I remember it taking a lot longer than the 45 minutes suggested. Anna-Marie

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