Blackberry Cheesecake Brownie Recipe

A creamy berry cheesecake topping on a fudgy brownie base!

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Blackberry Cheesecake Brownie Recipe.pdf

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Brownie ingredients;                                                 Cheesecake ingredients;

195g plain flour                                                          140g vegan cream cheese

320g caster or granulated sugar                             100g vegan double cream

70g cocoa powder                                                     45g icing sugar

180g melted vegetable spread or butter               ¼ tsp vanilla powder

180g dark chocolate chips                                        1 tbs freeze dried blackberry powder

200g melted dark chocolate                                    140g chopped blackberries

280g boiling water                                                     100g vegan white chocolate

You will also need; a 7”x11” baking tin, baking paper, a mixing bowl, a spoon, a whisk, a sieve, electric hand mixer

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Method

1.       Pre heat the oven to 160°c

2.       Line your baking tin with baking paper, this will make sure your brownie does not stick to the tin

3.       Add the sugar, melted vegetable spread, melted dark chocolate to a bowl and lightly mix together

4.       Pour the boiling water over the mixture and mix together using a whisk until you have a chocolatey syrup mixture

5.       Sieve the flour and cocoa powder into the bowl and mix well using the whisk so there are no flour lumps

6.       Add the dark chocolate chips and mix once again

7.       Pour the mixture into the baking tin and smooth out with the back of a spoon

Bake at 160°c for 20-30 minutes.  The brownie is baked when the edges are firm but there is still a slight jiggle to the middle of the tin

8.       Leave the brownie to cool in the tin on the side and then transfer into the fridge for 1-2 hours or overnight until fully cold and set

9.       Make your cheesecake mixture.  Place the white chocolate in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

10.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool while you make the rest of the filling

11.       In a large mixing bowl, add the cream cheese, icing sugar and vanilla powder and whip until fluffy using the hand mixer

12.       Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

13.       Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

14.       Add the melted chocolate to the filling mixture and continue whipping until all the chocolate is incorporated and the mixture is thick and fluffy

15.       Add the blackberry powder and chopped blackberries to the filling mixture and gently fold in to mix without squashing the berries too much

16.       Spoon the filling on top of the cold brownie and spread out evenly.  Put the tin into the fridge or freezer to set fully

17.   Slice and enjoy!