Cherry Cheesecake Brownies

This decadent This decadent cherry chocolate cherry chocolate brownie recipe by brownie recipe by Adele Trathan can Adele Trathan can be served up as a be served up as a delicious dessert or delicious dessert or perhaps make some perhaps make some for Mother’s Day as for Mother’s Day as a bit of a sweet treat a bit of a sweet treat for everyone for everyone

PORTIONS PORTIONS

I INGREDIENTS 175g (6oz) dark NGREDIENTS chocolate (70% cocoa 175g (6oz) dark solids), choppedchocolate (70% cocoa 175g (6oz) unsalted solids), chopped butter, chopped, 175g (6oz) unsalted plus extra to greasebutter, chopped, 300g (11oz) plus extra to grease caster sugar300g (11oz) 3 medium eggscaster sugar 100g (3½oz) 3 medium eggs 100g (3½oz) 1 (400g) tin of de-stoned cherries 1 (400g) tin of in syrup de-stoned cherries in syrup For the cheesecake layer:For the 300g (11oz) low-fat cheesecake layer: cream cheese300g (11oz) low-fat 100g (3½oz) cream cheese caster sugar100g (3½oz) 2 medium eggscaster sugar 1 tsp vanilla ext2 medium eggs ract 1 tsp vanilla extract

METHOD

1Preheat oven to 180C (350F fan, Gas 4). Line a 20 x 30cm tin with lightly greased baking parchment.

2To make the brownie, place the chocolate in a bowl over a pan of simmering water, stirring occasionally until melted. aside to cool slightly. 3In 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

4Drain 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.

5In another bowl whisk together the cheesecake

5In another bowl whisk layer ingredients until smooth, then gently stir through the remaining cherries with some of the syrup. Spread it over the METHOD 1Preheat oven to 180C (350F fan, Gas 4). Line a chocolate brownie mix and run a skewer or fork over to swirl the juice. 20 x 30cm tin with lightly

greased baking parchment. 6Bake for 35-40 minutes mix until pale and smooth, 2To make the brownie, place the chocolate cool completely then cut into squares. Perfect for a tasty in a bowl over a pan of simmering water, stirring brownies can be store in an occasionally until melted. air-tight container for up to three days. aside to cool slightly.

3In a separate bowl, cream the butter and chocolate brownie mix and run a skewer or fork over to caster sugar for the brownie add the eggs, one at a time, beating well after each one is added. Stir in the melted chocolate, then fold in the

4Drain half of the tin of cherries, then slice them air-tight container for up to three days. in half, and stir through the chocolate mix. Spread the brownie mixture into the lined tin and roughly level. together the cheesecake layer ingredients until smooth, then gently stir through the remaining cherries with some of the syrup. Spread it over the swirl the juice.

6Bake for 35-40 minutes cool completely then cut into squares. Perfect for a tasty brownies can be store in an

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