To make the brownie sponge I started by melting 170g butter.
In a bowl I whisked up 200g caster sugar, 2 eggs and 1 tsp vanilla extract. Then I whisked in the melted butter.
I added in 200g plain flour, 30g cocoa powder, 1/2 tsp salt and 1 tsp baking powder.
Then I folded in 100g chopped white chocolate and 110g cherries, pitted and chopped in half.
For the cheesecake top I whisked up 1 egg, 1 tsp vanilla extract, 120g full fat cream cheese, 40g butter and 30g caster sugar.
I poured the brownie mix into a lined tray, then poured over the cheesecake top.
I added blobs of a jar of cherry jam all over the top, then swirled them around with the cheesecake mixture using a knife. I used a whole jar of Tesco’s Finest Morello Cherry Jam.
I baked it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutes.
After letting the brownies cool fully, I refrigerated them for a couple of hours before slicing into squares and tucking in!
The brownies were so gooey and delicious! These are pure cherry heaven with both the sweet jam on top and juicy fresh cherries inside. They got eaten up pretty fast, I even caught my boyfriend eating one for breakfast!
I am linking these up to Treat Petite hosted by myself and Cakeyboi, to We Should Cocoa hosted by Tin & Thyme, into The Food Calendar hosted by Charlotte’s Lively Kitchen for National Cherry Day on 16th July, with Tasty Tuesdays hosted by Honest Mum and finally Recipe of the Week hosted by A Mummy Too.
Recipe is adapted from Delicious Magazine.
Cherry Cheesecake Brownies
Ingredients
- 210 g Butter
- 230 g Caster sugar
- 3 Free range large eggs
- 2 tsp Vanilla extract
- 200 g Plain flour
- 30 g Cocoa powder
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 100 g White chocolate chopped
- 110 g Cherries pitted and sliced in half
- 120 g Full fat cream cheese
- 1 jar of Tesco Finest Morello Cherry Jam
Instructions
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To make the brownie sponge start by melting 170g of the butter on a low heat, then let it cool for 5 minutes
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In a bowl whisk up 200g of the caster sugar, 2 of the eggs and 1 tsp of the vanilla extract. Then whisk in the melted butter
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Add in the plain flour, cocoa powder, salt and baking powder, and mix it all together
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Then fold in the chopped white chocolate and prepared cherries
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For the cheesecake top use an electric whisk to mix up 1 of the eggs, 1 tsp of the vanilla extract, the full fat cream cheese, 40g of the butter and 30g of the caster sugar until smooth
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Pour the brownie mix into a lined traybake tin, then pour over the cheesecake top
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Add blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knife
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Bake it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutesLet the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!
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Black Forest Brownies!! They sound gorgeous – send me some please 🙂 #treatpetite
Thank you! I wish there were some left…
They look amazing! I've never had a cheesecake brownie before x
You have to try one, they are so good!
These sound and look FAB kat, and that cherry pitter sounds the perfect little tool.
Angela x
Thank you! It really it such a handy gadget!
I think cheesecake brownies for breakfast sounds like an excellent idea! I really need to get myself a cherry pitter as I cut mine out and end up getting in a terrible mess – which one do you have?
Mine is an Oxo Good Grips one from Amazon, was only about £5, it really makes the process so much faster and easier!
I'm loving the cherries at the moment. We get them straight from the orchards and devour them by the bag full…..
Looking at Charlotte's comment above….. I have a chef'n pitter which is pretty good. Just shoot the pips into a deep measuring jug and there is no mess at all!
Ooh wow Kat, these brownies sound amazing. I love cherries and I love cherries in cake. I got myself a cherry pitter last year and it's fab, but astonishingly I haven't had any cherries this year. Must remedy before it's too late. Thanks for sharing with #WeShouldCocoa.
I hope you've managed to enjoy some cherries before the end of the season! Thanks for hosting 🙂