August 16, 2014

Raspberry Cheesecake Brownie Bites

Sometimes you just don't know whether you want cheesecake or a brownie. You know? It's a hard decision. There is nothing worse than instantly regretting your food choices-ugh. Well how convenient that you stumbled upon this blog post because I've got cheesecake and brownies in one lil bite. 

A cheesecake brownie in one bite? Heck yeah, sign me up for one of those bad boys...or a dozen. Yeah a dozen. Let's call a spade a spade here. We know what we all want and I WANT A DOZEN RASPBERRY CHEESECAKE BROWNIE BITES. 

Well, we don't all know what we want...very little of us do but when it comes to cheesecake brownie bites, you always want at least a dozen. That's a universal feeling right? 

This is my go-to brownie recipe. I've got the original recipe perfected (ahem) which I adapt all the time. You can see it in another form here as Walnut Pumpkin Cheesecake Brownies

Hmm...I like making my brownies cheesecakey!

It's summer so I've added raspberries to the recipe this time. These raspberries were perfect-tart but sweet at the same time. I used fresh but you can use thawed frozen ones if you cannot find good fresh ones. You could also use a different kind of berry. 

This brownie recipe cries out to be adapted over and over again. You hear that? Over and over again. Endless brownies in your future. 


Holly, x

Place the butter, chocolate and sugar in a medium pot. 

Place over a low heat and slowly melt, stirring regularly to make sure the sugar doesn't burn. 

Once melted, remove from the heat and allow to cool to room temperature. 

Once cooled, crack in the eggs one at a time and whisk in until fully incorporated.

Sieve over the flour, cocoa powder, baking powder and salt. 

Fold the dry ingredients in until just incorporated. 

For the raspberry cheesecake swirl: beat together the cream cheese, egg, raspberries, flour, sugar and vanilla extract until smooth.


Divide the brownie batter between the lined muffin tray. MAKE SURE TO LINE THE HOLES WITH NON STICK BAKING PAPER. Trust me on this one. Otherwise you're going to have a 'my brownies are stuck in the tray' post baking meltdown. 

Spoon 1 tablespoon of the raspberry cheesecake mix on top of each brownie and swirl with a toothpick. Push in 1-2 raspberries and bake in the preheated oven for 20-22 minutes. 

Recipe, makes 10-12 bites or 1 9 x 6 inch tray brownies. 

100g Good Quality Dark Chocolate
100g Butter
250g Caster Sugar
2 Eggs
2 Heaped Tablespoons Good Quality Cocoa Powder
100g Flour
1/2 Teaspoon Baking Powder
Pinch Salt
1-2 Raspberries, per brownie

Preheat the oven to 180C a line a 12 hole muffin tray with non stick baking paper or grease and line a 9 x 6 inch baking tray. 
Place the butter, chocolate, vanilla extract and sugar in a medium pot. 
Place over a low heat and slowly melt, stirring regularly. 
Remove from the heat and allow to cool to room temperature.
Crack in the eggs, one at a time and whisk until incorporated. 
Combine the flour, cocoa powder, salt and baking powder.
Sieve over the chocolate mix. 
Using a spatula, gently fold the flour mixture in until just mixed-do not over mix. 
Divide the batter between the lined muffin holes or pour into the lined baking tray. 
Top with 1 tablespoon of the cheese cake mix and swirl with a toothpick. 
Top each bite with 1-2 raspberries or scatter the raspberries over the tray. 
Bake in the preheated oven for 20-22 minutes. 
Remove from the oven and allow to cool completely. 

Raspberry Cheesecake Swirl

15 Raspberries
60g Cream Cheese, room temperature
1 Small Egg
1 Heaped Tablespoon Flour
1 Heaped Tablespoon Caster Sugar
1 Teaspoon Vanilla Extract 

Cream together the room temperature cream cheese, raspberries and egg until blended and smooth. 
Fold in the flour, sugar and vanilla extract and beat until fully incorporate and smooth.

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