Tag Archives: brownies

Pecan and Raspberry Cheesecake Brownies!

6 May

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OH WOW! Talk about overkill. These awesomely gorgeous brownies are the cover stars on this month’s Sainsbury’s magazine and I couldn’t wait to have a go at making them. Unfortunately I didn’t have any white chocolate – a crucial ingredient! – so I decided to make up the weight with pecan nuts instead. This added a delicious crunch to these moistly decadent brownies. So here’s the original recipe with my variations alongside

INGREDIENTS

100g very dark chocolate
100g soft butter
200g light muscovado sugar (I used 100g with another 100g dark brown sugar)
2 large eggs lightly beaten
100g plain flour
100g white chocolate, roughly chopped (I used 100g roughly chopped pecans)
150g raspberries

For the cheesecake mixture

1 large egg
200g cream cheese
50g granulated sugar (I used golden caster sugar – I just prefer it)
1 tablespoon plain flour

METHOD

  1. Preheat the oven to 180C and grease and line an 18cm square cake tin. (I used a smallish rectangular brownie tin)
  2. Melt the dark chocolate over barely simmering water or in the microwave and allow to cool slightly.
  3. Beat the butter and sugar in an electric mixer. Add the eggs a little at a time and continue mixing. Add the flour and the melted chocolate and beat gently to combine.
  4. Fold in the chopped white chocolate (or, if you;re me, the pecans!) and 125g of the raspberries.
  5. In a large bowl place all the cheesecake ingredients and whisk together.
  6. Now spoon out half of the brownie mixture into the prepared tin and spread it out evenly.
  7. Add half the cheesecake mixture to the brownie base in blobs. gently swirl together using a skewer.
  8. Spread over the remaining brownie mixture, then swirl in the rest of the cheesecake mixture.
  9. Bake the brownies for 50 minutes. Leave to cool in the tin before cutting into squares. Decorate with the remaining raspberries.

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This recipe is from the May 2013 edition of the Sainsbury’s magazine and is not my original idea.

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