Did someone say brownie and cheesecake? Sophia Handschuh from Thermomix Baking Blogger has outdone herself with this recipe! The addition of the blackberry swirl makes it even better. If you can't source blackberries, you can try using raspberries or strawberries instead. Sure, it's supposed to feed a lot... but (warning!) you might not want to share.
Recipe Tester Feedback: “Fab taste! I loved it!" - Gail
Contains: Gluten / Dairy / Egg
Preparation Time 30 minutes + 20 minutes cooling time + 2 hours chilling time
Cooking Time 1 hour
Can be frozen
You will need:
large rectangular tin (33 x 22.5 x 5cm)
wooden skewer or fork
wire cooling rack
- chocolate - 250g, 70% dark, broken up into small pieces
- butter - 200g
- brown sugar - 150g
- caster sugar - 120g
- molasses - 70g, or black treacle
- eggs - 4
- plain flour - 200g
- cocoa powder - 30g
- blackberries - 100g
- eggs - 3
- cream cheese - 600g
- caster sugar - 100g
- vanilla - 2 tsp, extract
- Variations / Serving suggestions:
- raspberries - to replace blackberries
- strawberries - to replace blackberries
- Preheat the oven to 180C. Line a large rectangular tin with baking paper.
- If you need to grind your own caster sugar, add raw sugar (220g total) to the bowl and grind Speed 9 / 3 seconds. Set aside in a small bowl.
- Add the dark chocolate pieces (250g) to the bowl. Chop Speed 8 / 8 seconds. Scrape down sides.
- Add the butter (200g), brown sugar (150g), caster sugar (120g only) and black treacle (70g) to the bowl. Program 6 minutes / 50C / Speed 2.
- Add the eggs (4), plain flour (200g) and cocoa powder (30g) to the bowl. Mix Speed 4 / 15 seconds.
- Fill into the prepared tray and bake for 15 minutes.
- Meanwhile, clean the mixing bowl.
- Add the blackberries (100g) to the bowl. Mix Speed 5 / 5 seconds. Set aside in a small bowl. Clean the mixing bowl again.
- Add the eggs (3), cream cheese (600g), caster sugar (100g) and vanilla extract (2 tsp) to the bowl. Mix Speed 5 / 40 seconds, or until smooth.
- Remove the brownie from the oven and pour the cheesecake filling on top. Dot the blackberry puree all over the filling and use a wooden skewer or a fork to marble it slightly.
- Turn the oven down to 170C and bake for 45-60 minutes on the middle shelf, until the cheese is almost set.
- Turn off the oven and leave the cake in there for another 20 minutes with the oven door opened.
- Remove the cheesecake and place on a wire cooling rack until cool, then remove it from the tin. Chill before slicing.