As with all good brownies these are rich, gooey and very chocolaty (of course), but they also have the creamy smoothness of cheesecake and the tangy moistness of blueberries. What a combination.
Makes: 16 – 20 pieces
Time: Prep: 20 minutes. Bake: 30 min. + cooling
Equipment: 1 x 23cm/9” square baking tin
- 225g/8oz cream cheese, softened
- 60g/2oz caster sugar
- 1 egg
- 100g/3.5oz – 120g/4.5oz blueberries, some whole, some halved*
*Other fruits work well too (strawberries, raspberries etc.)
- 60g/2oz butter
- 200g/7oz plain chocolate, chopped
- 125g/4.5oz caster sugar
- 2 eggs
- 100g/3.5oz plain flour
- ½ tsp baking powder
- A good pinch of salt
1. Preheat oven to 180C / Fan 160C / 350F / Gas 4. Grease and line the base of the tin, leaving two sides standing above the edge to help remove the brownies after baking.
2. For the cheesecake mixture, combine the cream cheese with 60g/2oz caster sugar and 1 egg in a mixing bowl; beat until smooth. Stir in the blueberries. Set aside.
3. For the brownie mixture, melt the butter and chocolate together, either in a bain marie on a low heat or in the micro-wave using short busts and stirring regularly. Mix well with a wooden spoon.
4. Allow the chocolate to cool a little then stir in the remaining 120g/4.5oz sugar and 2 eggs. Sift together the flour, baking powder and salt then stir into chocolate until evenly blended.
5. Pour half of the mixture into the prepared baking tin. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern. Take care not to overdo this, otherwise at will all merge together.
6. Bake in preheated oven for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly then remove from the tin. Cut into 16 to 20 squares.