If you love to eat brownies and you’re also a cheesecake fan, this recipe is definitely for you! 🙂
Ingredients:
Blackberries:
- 140g blackberries
- 10g granulated sugar
- 10g lemon juice
- 15g water
- 10g potato starch + 20g cold water
Brownie layer:
- 170g unsalted butter
- 200g dark chocolate
- 3 large eggs
- 1 tablespoon vanilla extract
- 155g granulated sugar
- 80g flour
- 20g cocoa
- Pinch of salt
Cheesecake layer:
- 250g full fat cream cheese – room temp
- 75g granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
Instructions:
Blackberries
- Place blackberries, sugar, lemon juice and 15g water in a small saucepan over a medium heat and allow to cook until you can see the fruits start to soften and break apart.
- Place the potato starch and 20g of water in a small cup, stir well and pour into the saucepan – start stirring at the same time until the blackberries start to thicken slightly, it will happen very quickly. You have to be careful, if you let them cook for too long, the blackberries will become very thick.
- Take the saucepan off the heat and transfer the blackberries into a bowl to cool slightly while you prepare the brownie and cheesecake layers.
Brownie:
- Preheat your oven to 180C (no fan) and line your 24cm square tin with baking paper.
- Place chopped butter and dark chocolate in a saucepan over a low/medium heat. Let these melt whilst stirring from time to time. Once melted leave to cool while you work on the next step.
- Add the eggs, sugar and vanilla extract into a bowl and whisk them together for a minute or two until it all becomes light in colour and fluffy.
- Slowly pour your cooled chocolate mixture into the eggs whilst combining gently with a hand whisk.
- Sift in the flour, cocoa and a pinch of salt and combine slowly using a spatula.
- Pour your brownie mixture into the prepared tin and even it out.
Cheesecake:
- Place all the cheesecake ingredients in a medium bowl and combine together using a fork or a hand whisk.
- Divide the cheesecake mixture over the brownie layer using a spoon, smooth it out and using a bbq skewer, create some swirls.
- Spoon the cooled blackberries on top of the cheesecake layer and swirl gently using a butter knife or bbq skewer. Don’t overdo it as you just want a marble effect with a good contrast of colour.
- Bake for about 30-32 minutes.
- Leave to cool completely before cutting.
ENJOY!! 🙂
