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Creamy, sticky, sweet: these brownies make a delicious treat for special occasions or even a mind-blowing gift. Mix the ultimate two desserts of chocolate brownie and creamy cheesecake, and add some fresh cherries for a mouth-watering, moist and sweet dessert, with beautiful purple hues for a gorgeous result.
For this amazing dessert experiment I chose to use cherries as they’re fresh and seasonal in June (see other blog posts). This recipe is adapted from others circulating with internet fame, but this version uses regular fresh cherries as opposed to maraschino or canned cherry filling. Some other recipes also use a pre-made brownie mix, but for this I made the brownie from scratch. Also, for the sanity of my fellow non-Americans, the recipe is in grams as opposed to god-forsaken ‘cups.’
For the cherries, I chopped up about two thirds of a 225g pack of cherries. If you are a crazy fan of cherries, go ahead and add more, but these brownies turned out to be a favourite amongst even those who aren’t exactly cherry fans. The taste of cherry is subtle and they add to the moistness of the brownie deliciously. To add a little flavour to the topping, I crushed some of the remaining cherries I had and added the juice to the cream cheese.
As you can see from the photos, the cherries also aesthetically make the dessert wonderful, with splashes of purple bursting through the topping. Well worth the effort!
- 230g cream cheese
- 55g sugar
- 1 egg
- ½ tsp vanilla extract
- 2 tsp cherry juice
- 110g unsalted butter
- 90g dark chocolate
- 225g sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2 eggs
- 90g plain flour
- Approx 150g cherries, chopped (removing the stones)
In preparation, heat the oven to 180C and line a baking pan with baking paper.
For the topping:
Mix together the cream cheese and sugar. Beat in the egg and add the vanilla extract and cherry juice until blended and smooth. Set aside.
For the brownie mixture:
Gently melt the butter and chocolate: this can be done in the microwave or in a saucepan with low heat. If using microwave, check every 10-15 secs and stir. Heat until the chocolate is melted and stir to make the mixture smooth.
In a mixing bowl, combine the melted chocolate and butter with the sugar, vanilla extract and salt. Add the eggs one at a time, mixing after each. Gradually add the flour and mix until the ingredients are just blended.
Spoon or pour the brownie mixture into the prepared baking pan. Scatter most of the chopped cherries into the brownie mixture. Spoon or pour the cream cheese over the top. Sprinkle with the remaining chopped cherries. Run the tip of a knife through the mixture for a swirl pattern.
Bake for 45-50 mins or until the brownies edges begin to pull away from the sides and the edges of the cream cheese are slightly brown. The centre will still jiggle when baking is complete.
Cool the brownies to room temperature in the pan on a wire rack. When cooled, chill for at least 4 hours before cutting. And voila!
The Cherry Cheesecake Brownie is a beautiful creation for a treat or perhaps it would make a great home-made Father’s Day gift?
Also LOVE these gorgeous Vintage Green Bowls by Jamie Oliver, used in these photos!
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