Print

Cherry Cheesecake Brownies

Servings 12

Ingredients

For the brownies

  • 170 g Butter
  • 200 g Caster sugar
  • 2 Eggs large
  • 1 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

For the cheesecake topping

  • 120 g Full fat cream cheese
  • 1 jar of Tesco Finest Morello Cherry Jam
  • 30 g Caster sugar
  • 40 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the brownie sponge start by melting the butter on a low heat, then let it cool for 5 minutes

  3. In a bowl whisk up the caster sugar, the eggs and vanilla extract. Then whisk in the melted butter

  4. Add in the plain flour, cocoa powder, salt and baking powder, and mix it all together
  5. Then fold in the chopped white chocolate and prepared cherries
  6. For the cheesecake top use an electric whisk to mix up egg, vanilla extract, the full fat cream cheese, butter and caster sugar until smooth

  7. Pour the brownie mix into the tin, then pour over the cheesecake top

  8. Add blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knife
  9. Bake it for 25 minutes. Let the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!