Today I want to invite you to another pastry hybrid that tastes magical. Fudge brownie with swirl of creamy cheesecake, sour berries and chunks of chocolate. This variant of cheesecake and brownie is not to be played with!
This recipe was a real treat to make but so worth it! The result was staggeringly good. The trick was to get the right consistency on the brownies and cheesecakes, so you could swirl them in a nice pattern. Before I got to it, it still tasted great but did not look appetizing at all. And that picture I’ll save you haha!
The recipe is baked in a rectangular shape measuring 20 × 27 cm, which gives about 12 generous pieces.
600 g of cream cheese
0.5 dl of powdered sugar
2 teaspoons vanilla sugar
250 g butter
250 g dark chocolate (at least 70% cocoa content)
3 dl powdered sugar
1.5 cups of cocoa
2 tablespoons vanilla sugar
1 pinch of salt
3 dl wheat flour
1 teaspoon baking powder
125 g berries of any variety (fresh or frozen) and about 50 g of rough chopped dark chocolate or chocolate buttons to garnish with.
Set the oven to 175 degrees (upper and lower heat).
Whisk together all ingredients for hand cheesecake batter with balloon whisk in a bowl. Put aside.
Chop the dark chocolate and melt with butter on medium heat in a saucepan.
In another bowl, whisk eggs and powdered sugar to the brownie really white and puffy. Add the chocolate butter and gently invert to a smooth batter with a licking pot.
Aim down the dry ingredients and gently turn to a smooth batter with the slicing pot.
Line your shape with baking sheet paper and pour the brownie batter into it.
Click or sprinkle in the cheesecake batter at different locations in the brownies batter. Pull a few turns with a knife until you get a nice pattern. Press down the berries and decorate with chocolate pieces.
Bake the brownie in the middle of the oven for 30-35 minutes. Allow to cool completely in the refrigerator, at least 4 hours but preferably overnight, before serving.
Make the brownie gluten-free by replacing the wheat flour with about 5 dl of gluten-free flour mix.
Make the brownie egg free by replacing the egg cheesecake batter with 2 tablespoons milk of any kind and in the brownies with the chickpea paddle from 1 package of soaked chickpeas.