RECIPE: Annabelle White's Blueberry Cheesecake Brownies
Every Wednesday at 2:30pm, Annabelle White joins Mitch Harris to talk food and share her 'recipe of the week'. Today: Blueberry Cheesecake Brownies!
Blueberry Cheesecake Brownies
* Serve small pieces of these brownies. They are quite delicious and disappear as quickly as your serve them!
200g dark cooking chocolate, chopped
1 cup sugar
3 large eggs
1 tsp vanilla
3/4 cup flour
For the cheesecake topping;
250g cream cheese, softened
1/2 cup sugar
2 tsp fresh lemon juice
1 large egg
1/2 tsp vanilla
1/4 tsp salt
2 tbsp flour
1 1/2 cups blueberries (frozen are fine)
Icing sugar to sprinkle for garnish - if desired.
Preheat your De’longhi oven to 180degC classic bake.
Butter and flour a 33cm x 22cm baking pan.
Make the brownie: in a metal bowl set over a pan of barely simmering water, melt the chocolate with the butter, stirring, and cool. Whisk in the sugar and eggs, one at a time, and whisk in vanilla. Whisk in flour until just combined and spread the mix evenly in the prepared pan.
Make the cheesecake topping: In a bowl with an electric mixer cream together the cream cheese and sugar until light and fluffy. Beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture evenly over the brownie batter.
Scatter the blueberries over the topping and sprinkle with sugar.
Bake in the middle of the oven for 35-40 minutes or until the top is puffed and pale golden and a tester comes out with crumbs adhering to it. Do not overcook.
Cool brownies completely in the pan on a rack and chill, covered, for at least 6 hours or overnight. Makes 20 brownies. Dust with icing sugar if desired.
* Try this same mixture with fresh raspberries or blackberries this summer!
** You can melt the chocolate and butter in a large glass bowl in the microwave, if desired.
*** Position in the oven is important – if you have it too high it will colour too much on the top – with a cheesecake variation like this a classic bake and keeping an eye on it will help first time.
**** The better the quality of chocolate the better the result – I use Whittaker’s 72% dark chocolate.
***** Use traditional cream cheese - not the spreadable for this recipe.
****** For easy removal, use baking baking paper in the baking pan.
******** Store in the fridge after baking. Slice after they have cooled and I keep in an airtight container in fridge (they freeze well) and just layer the layers with greaseproof to avoid them joining together as they sit and easy removal.