Summer has long gone and you’re wearing more layers than an onion! But, I’ve got a treat up my sleeve to warm you up through your belly! Brownie & raspberry cheesecake squares (renaming my blog to Becky’s Brownie Base this week, jk).
I’ve been wanting to make baked brownie cheesecake bars for a while and a new purchase of a square loose bottom tin (albeit a little wonky) from the bargain bucket in Dunelm meant that dream could become a reality. However, that dream is still on hold, for now at least, but with this twist on the traditional biscuit base to a baked brownie we are all one step closer.
When I announced I was baking a cheesecake brownie instead of one of my usual no-bake cheesecakes my boyfriends face dropped. He was saddened to know he wasn’t going to be indulging in a rich and creamy cheesecake this week. Not wanting to disappoint, I compromised, and thus the raspberry cheesecake sat on a brownie base was born.
This part-bake recipe is deliciously easy and is a nice alternative to a classic brownie. I used a very creamy topping so even those who are not a big lover of cheesecake (weirdos) will still fall in love with these cheesecake brownies! You will need a lined 8inch square loose bottom tin and a small lined loaf tin.
For brownie base:
- 225 grams of plain flour
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 400 grams of caster sugar
- 225 grams of unsalted butter, melted
- 60 grams of cocoa powder
- 1 tsp of vanilla extract
- 4 eggs
- 250 ml of double cream
- 100 grams of soft cheese
- 3 tbsp of icing sugar
- 1 tsp of vanilla extract
- 1/2 punnet of raspberries
- 1/2 punnet raspberries
- 1/2 punnet blueberries
- left over brownies
- Step 1: Pre-heat your oven to 180C or, gas mark 4 and line both your loose bottom square tin and loaf tin. Then, in a large bowl, mix the flour, baking powder and salt together, and set a side. In a different mixing bowl, beat the melted butter, sugar & cocoa powder together. In the same bowl, pour in the vanilla extract and crack in the eggs, once again beat the mix together until it is well combined. Finally, add the flour mix you made previously a bit at a time, until it is fully combined.
- Step 2: Pour the majority of the brownie mix into your lined loose bottomed square baking tin but, save some mix to go in your smaller tin. Pour the rest of the brownie mix into a loaf tin (or any other small-sized tin you have) don’t worry if it doesn’t cover the base of your tin it will grow and you’ll also be chopping it up later to decorate the top of your brownie cheesecake squares. Place both tins in the oven. Remove the loaf tin after 10-15 minutes and the square loose bottom tin after 25-30 minutes. Leave your large brownie in the tin to cool.
- Step 3: Once your brownies have completely cooled you can start to make your cheesecake filling! Add the chilled double cream and vanilla extract into a large mixing bowl. Using an electric hand whisk, whip the cream until it forms stiff peaks. (If you’re not using an electric whisk this step will take up to 20 mins to complete.) Next, fold in the soft cheese and icing sugar until the mixture is thoroughly combined. Finally, fold in the raspberries but, make sure you leave some for decoration. Place the cheesecake brownies in the fridge for 3 hours or over night.
- Step 4: Once the cheesecake has set remove the brownie from the fridge and cut into nine squares, or smaller squares (it’s up to you!) And decorate with chunks of smaller brownies, raspberries and blueberries, I also had some shop bought raspberry coulis in the fridge so drizzled a bit of that over the top too.
I hope you enjoy this recipe as much as me, my family and my friends do.