Yes, these do taste as amazing as they look! (If I say so myself hehe.) Cheesecake brownies are such a dangerous invention, as if cheesecake AND brownies weren’t dangerous enough! The rich, creamy swirl contrasts with the dark, sweet brownie while the whole thing is brought alive with black cherries. These brownies will put a smile on anybody’s face and what’s more, they’re really easy to make!
Black Forest Cheesecake Brownies
Make 9 slices
for the brownie base
- 165g plain chocolate, chopped
- 165g unsalted butter, cubed
- 300g caster sugar
- 1 teaspoon vanilla extract
- 4 medium eggs
- 60g plain flour, sifted
- 35g cocoa powder, sifted
for the cheesecake swirl
- 200g full fat soft cheese
- 65g caster sugar
- ¼ teaspoon almond extract
for the topping
- 100g black cherry compote or conserve
For the brownie: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 20cm square tin and line with non-stick baking paper.
Place the chocolate and butter in a heatproof bowl and set over a pan of simmering water stirring occasionally until melted. Transfer the melted mixture to a large mixing bowl and leave to cool for a few minutes. Add the sugar and vanilla to the bowl with the cooled mixture and mix with a wooden spoon until smooth. Mix in the eggs, one at a time, followed by the flour and cocoa powder, until evenly combined. Transfer the mixture to the prepared tin and spread evenly.
For the cheesecake swirl: place the soft cheese, sugar and almond extract in a bowl and mix with a wooden spoon until smooth. Do not overbeat. Dollop spoonfuls of the mixture over the brownie mixture and use a knife to swirl them together until marbled, being careful not to overdo it. Bake for 40-45 minutes. The brownie will develop a papery crust when ready and an inserted skewer will come out almost clean. Leave to cool in the tin.
Cut into slices and serve with a spoonful of the compote (or conserve) on top of each slice.