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RECIPE

Chocolate cherry cheesecake brownies

Frozen cherries make these Black Forest-style brownies an all-year treat.

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Photo: Inbal Bar-Oz

  • place PRE 15 - 20 minutes
  • place COOK 30 - 35 minutes
  • place SERVES 16
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The hit of creamy cheesecake, make a truly indulgent treat with a cup of tea or coffee. They hold together well so are very transportable. You need these in your life. 
  • Heat oven to 180°C (160°C fan) and line a 20 x 30cm baking tin with baking parchment.
  • Melt the butter and chocolate together in a microwave or in a bowl set over a saucepan of simmering water. Allow to cool slightly. 
  • Whisk the eggs and sugar together with electric beaters or in a stand mixer for about five minutes until pale, light and fluffy. Whisk in the melted chocolate mixture and finally fold in the flour and a pinch of salt.
  • In a separate bowl, beat the soft cheese with the remaining 50g caster sugar and 1  egg, until smooth. Drop alternate spoons of each mixture into the prepared baking tin. Using a spoon, swirl together to create a marbled effect. Scatter with the cherries and bake for 30-35 minutes. Cool on a wire rack.
  • When cool, cut into squares. 

An indulgent teatime treat

Ingredients

185g unsalted butter, softened, plus extra for greasing

]

185g plain chocolate, broken into pieces

 

200g caster sugar

 

4 large eggs

 

115g plain flour 

 

A pinch of salt

 

For the cheesecake topping:

 

250g soft cheese

 

1 large egg

 

50g sugar

 

250g frozen pitted, sweet cherries, defrosted

 

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