I love baking; something about it just relaxes me and I love making things for other people to enjoy. I got the recipe for these brownies from a Sainsburys Magazine last summer. They taste amazing and are actually pretty easy to make, so I thought I'd share the recipe here.
Ingredients: The brownie mixture
·
100g
dark chocolate
·
100g
soft butter
·
200g
light muscovado sugar
·
2
large eggs, lightly beaten
·
100g
plain flour
·
100g
white chocolate, roughly chopped
·
150g
raspberries
The cheesecake mixture
·
1
large egg
·
200g
cream cheese (use full fat)
·
50g
granulated sugar
·
1
tbsp plain flour
1. Preheat
the oven to 180°c/gas mark 4. Grease an 18 cm square cake tin and then line it
with baking paper; if you don’t have one this size don’t worry, just a similar
one.
2. Put the
dark chocolate in a bowl over simmering water to gently melt it.
3. Beat the
butter and sugar together, then add the eggs a little at a time, continuing
mixing. Add the flour, the melted dark chocolate and a little pinch of salt,
then mix to combine.
4. Fold in
the chopped white chocolate and most of the raspberries; leave a few to
sprinkle on top.
5. In
another bowl, whisk together all the cheesecake ingredients.
6. Pour half
the brownie mixture into the prepared tin and spread it out evenly. Then add
half the cheesecake mixture on top in blobs; gently swirl the two together
using a wooden skewer. Pour the remaining brownie mixture on top, then swirl
the rest of the cheesecake mixture on top so it looks all pretty.
7. Bake the
brownies for 50 minutes. I’d recommend turning them round half way through.
When they come out a skewer in the middle should still be a bit gooey but not
too much.
8. Leave to
cool in the tin. Sprinkle the other raspberries on top then cut into squares.
Enjoy! Just try not to eat them all in 24 hours like I might have done...
No comments:
Post a Comment