Cherry Cheesecake Brownies

Tuesday, 8 March 2022 09:00

By Robert Veitch

This decadent cherry chocolate brownie recipe by Adele Trathan can be served as a delicious dessert, or perhaps made as a sweet treat that's perfect for Mother’s Day

Serves: 12

INGREDIENTS

175g (6oz) dark chocolate (70% cocoa solids), chopped
175g (6oz) unsalted butter, chopped, plus extra to grease
300g (11oz) caster sugar
3 medium eggs
100g (3½oz) plain flour
1 (400g) tin of de-stoned cherries in syrup

For the Cheesecake layer

300g (11oz) low-fat cream cheese
100g (3½oz) caster sugar
2 medium eggs
1 tsp vanilla extract

METHOD

Preheat oven to 180C (350F fan, Gas 4). Line a 20 x 30cm tin with lightly greased baking parchment.
To make the brownie, place the chocolate in a bowl over a pan of simmering water, stirring occasionally until melted. Take the pan off the heat and set aside to cool slightly.
In a separate bowl, cream the butter and caster sugar for the brownie mix until pale and smooth, add the eggs, one at a time, beating well after each one is added. Stir in the melted chocolate, then fold in the flour until well combined.
Drain half of the tin of cherries, then slice them in half, and stir through the chocolate mix. Spread the brownie mixture into the lined tin and roughly level.
In another bowl whisk together the cheesecake layer ingredients until smooth, then gently stir through the remaining cherries with some of the syrup. Spread it over the chocolate brownie mix and run a skewer or fork over to swirl the juice.
Bake for 35-40 minutes or until firm. Set aside to cool completely then cut into squares. Perfect for a tasty sweet treat. The finished brownies can be store in an air-tight container for up to three days.

More from Food and Drink

Recipe: Brussels Sprouts with Pomegranate & Almonds

Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe
Recipe: Chocolate, Banana & Pecan Cookies

These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa
Recipe: Chicken & Mushroom Pot Pies

These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!
Kids Zone: Make Your Own Festive Treats!

Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into
Recipe: Hearty Beef & Pumpkin Stew

This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin
Recipe: Autumn Minestrone Soup

This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota
Recipe: William Shatner’s Cappuccino Muffins!

Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...
Kids Zone: Apples, Apples and more Apples

This month Sara Whatley and her family have gone mad for apples
Recipe: Red Velvet Cupcakes

Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests
Recipe: Saffron & Lemon Chicken Joojeh Kebabs

This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue
South Carolina BBQ Chicken Thighs

Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.
Weddings: The Food of Love

From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering
Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...
Recipe: Raspberry Blancmange

Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert
Recipe: Sizzling Spare Ribs with BBQ Sauce

The perfect spare ribs for your summer barbeque!
Highweald Estate: Wines of Outstanding Natural Beauty

One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two
Recipe: Salted Caramel Praline Brownie

Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.
Recipe: Olive Oil, Pistachio & Lemon Cake

This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals
Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa
Mary Berry's Mediterranean All-in-One Chicken

This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

Cherry Cheesecake Brownies

Share

More from Food and Drink