Monthly Archives: July 2010

Raspberry Cheesecake Brownie

I made this recipe last week for the bf’s birthday. When I first saw this recipe in The Hummingbird Bakery Cookbook, I knew this was the perfect birthday treat for him. It combines 3 of his favourites, brownie, cheesecake and raspberries. Plus it is easy to cut up and take to work (or if you are the bf, eat for breakfast!).

Once again, I was not disappointed with The Hummingbird Bakery. This recipe was so tasty and the bf said this was a “make-again” recipe, which is a definate sign of success:) Even though this recipe has 3 layers, it was fairly quick to make and didn’t use a lot of ingredients. I halved the recipe because a 9X13 pan seemed a little big!

Raspberry Cheesecake Brownie

Source: The Hummingbird Bakery Cookbook

Brownie
200 g dark chocolate, roughly chopped
200 g unsalted butter
250 g icing sugar
3 eggs
110 g plain flour (I used all purpose)

Cheesecake
400 g cream cheese
150 g icing sugar
1/2 tsp vanilla extract
2 eggs
Cream topping
300 ml whipping cream
100 g icing sugar
150 g raspberries, plus extra to decorate

1. Preheat oven to 325 degrees. Line 33 x 23 x 5 cm baking tray with greaseproof paper.

2. For the brownie: Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture. Slowly pour in the melted chocolate and mix thoroughly. pour into the prepared baking bray and smooth over with a palette knife.

3. For the Cheesecake: Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bwol with a rubber spatula after each addition. The mixture should be very smooth and creamy. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese with split. Spoon on top of the brownie and smooth over with a palette knife. Bake in the preheated oven for 30-40 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

4. For the cream topping: Put the cream, sugar, and raspberries in a freestanding mixer with a whisk attachment and beat until firm but not stiff. Turn the brownie out onto a board and turn the right way up. Spread the topping evenly over the brownie and decorate with more raspberries.

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Chewy, Chunky Blondies

Things have been a little slow around here. I have been on vacation. The beauty of working in an academic library is having the summer off. Despite the free time I haven’t been baking much and I just managed to squeak this one in. In fact, I am writing this while on a girls vacation in Mexico. We are in the Mayan Riviera. Beach vacations are my absolute favourite. I just can’t get enough of them.

So onto the recipe. I made this for S. and his parents. I am trying to woo them with my baking. It worked for S. so I am hoping it will work on his parents;) If these don’t work I may have to bring out the big guns, cakes, Irish breads etc. I didn’t have the skor pieces so I substituted with white chocolate chips. I also used peanuts. I would say these were tasty treats but in the grand scheme of things I am not likely to make them again. They were good but not great. I am way more into our standards of caramel squares and a new favourite the baked bars.

Chewy Blondies

Thanks to Nicole of Cookies on Friday for selecting this recipe.

Well I guess I should go off and drink another fresh banana daiquiri. I know it’s hard to be me.

Caroline

PS S. took the photo for post. I would have cut them a bit bigger so you really got a sense of them. Of course then I would have had to eaten big ole squares. Thanks S for being the best kinda boyfriend, the one who takes photos for hisĀ gallivantingĀ gal:)

TWD Brrrr-ownies

Caroline is away on holidays and just as I was expecting, I received an email today asking if I was going to be doing any TWD posting in the weeks she was away. However, I had already bought the York Peppermint patties lastnight and I just baked them up this afternoon!

I have enjoyed Dorie’s brownie recipes thus far so I was pretty excited about this recipe, plus I love chocolate and mint! Also, I am going away this weekend with friends and I am happy that my baking might actually get eaten up for once!

These brownies were fudgy and very moist. I loved the mint patties and I think these would make a great addition to Christmas baking! I will definately make this recipe again:) Thanks to Karen of Welcome to our Crazy Blessed Life for choosing this weeks recipe.

Sorry for the poor lighting. It was a grey and rainy day in Ottawa so I wasn’t in a rush because I figured the lighting would be bad no matter what! Oh well:)

Cheers,

Claire