It’s almost the end of Easter, and with exams growing ever closer I’ve turned into a bit of a hermit. I’ve resorted to alternating revision with stress relief (procrasti)baking and blogging. Your waistlines can thank me later.
Over the weekend, I developed a pretty fierce craving for rich, decadent brownies and decided that raspberry cheesecake brownies sounded even better. I’ve taken my favourite brownie recipe and adapted it by simply swirling some vanilla cheesecake mix through the batter and topping with raspberries before baking.
My base brownie recipe uses a mixture of both cocoa powder and chocolate for the ultimate richness of flavour. Although the recipe involves beating the butter and sugar until light and fluffy before adding the eggs, flour and chocolate etc… (which, to those of you familar with baking methods, makes it sound more like a recipe for a sponge than brownies) the lack of raising agents means that there is very little allowed to lighten the load here -this is pure, unalterated, chocolatey goo.
If you’re short for time you can resort to the ‘all in one’ method, which essentially involves chucking all of your ingredients into a bowl and beating thoroughly so that they are fully incorporated. Although this will produce an equally tasty brownie, I’ve found that taking the time to beat the batter vigorously after adding the eggs helps to create a meringue like outer layer which rises as the mixture bakes forming an irresistibly crisp crust around the rich, fudgey chocolate centre.
For the brownies:
200g good quality dark chocolate
250g block butter (salted)
300g caster sugar
60g cocoa powder
60g plain flour
1/2 tsp baking powder
3 eggs + 1 egg yolk
For the cheesecake topping:
100g cream cheese
1 tbsp mascarpone
3 tbsp caster sugar
1 tsp vanilla essence
150g raspberries (fresh or frozen)
- Pre-heat the oven to 180 degrees(c), and line a 23cm x 23cm square tin with greased proof paper.
- Set a bowl over a pan of simmering water making sure that the bowl does not touch the water. Add the chocolate (broken into pieces) and allow to melt, stirring occasionally, and then remove from heat.
- Meanwhile, beat the butter and sugar together until light and fluffy.
- Gradually add the eggs, beating well after each addition. Increase the speed on the mixer to high and continue to beat the mixture for a few mixture until the volume increases slightly.
- Fold in the melted chocolate followed by the flour, cocoa powder and baking powder.
- In a separate bowl combine the cream cheese, mascarpone, caster sugar and vanilla essence.
- Spoon the brownie batter into the tin and then top with the cheesecake mixture. Using a knife or spoon swirl the cheesecake mix into the top layer of brownie batter (you may not need all of the cheesecake mix) and then top with raspberries before baking.
- Bake for around 30 minutes (a skewer should come out sticky, but not coated in raw mixture). When the brownies are ready remove from the oven and allow to cool (and set) before removing from tin and transferring to a wire cooling rack.
Happy baking x