Category Archives: brownie

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

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

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.


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:)



Rick Katz’s Brownies for Julia TWD

So last night, as I was making these, (three cheers for me for getting them done before Tuesday) I was talking to S. and when I told him I was baking brownies, he attempted to get me to drive to Oakville to bring him some. A taxi service, I am not, but these were very tasty so I can’t fault him for trying. We have a party on Sunday so I used an 8 x 8 pan for the majority of the batter and made some brownie tarts for him. I had to try a little so I made a mini bundt for me. Thank goodness for a multitude of baking pans.

Thanks to Tanya of Chocolatechic for selecting today’s recipe. Dorie suggested that they should be a little gooey in the middle. I think I may have overbaked mine a little but regardless they were very tasty. I also cheated as I only had bittersweet chocolate on hand. Otherwise, I followed the directions and resisted the temptation to add white chocolate chips.  In my world, you can’t ever have too much chocolate so maybe next time I will add them.

Mint Brownie Bites

Well this is Day 2 of our Christmas baking posting spree. This weekend I spent some time with my mum baking. I am happy to say she only has one last thing to make this week but otherwise she has no more baking to worry about!

My mum found this recipe in the December Good Housekeeping issue and they looked so cute! Her and I (like many) love mint and chocolate so this was an obvious choice. And there will be many more mint chocolate posts to come this week:)

We had a little taste test and we decided that these were definately a make-again sort of thing! They are both pretty and yummy and will look great on a tray of Christmas baking. My dad also had a taste and his only complaint was “you should warn people about the hard mint on top”. I thought it was sort of obvious but oh well.

Mint Brownie Bites
Source: Good Housekeeping, December 2009

2/3 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
pinch of salt
3/4 cup sugar
3 tbsp butter, melted and cooled
2 tbsp honey
1 tsp vanilla extract
1 large egg white

1 cup confectioner’s sugar
1 tbsp milk
1 tbsp butter, softened
1/2 tsp peppermint extract
2 oz white chocolate, melted and cooled
2 oz round hard peppermint candies, broken into chunks

  1. Prepare Brownie bites: Preheat oven to 350. Grease large cookie sheet.
  2. In large bowl, combine flour, cocoa, baking powder and salt. In medium bowl, whisk sugar, butter, honey, vanilla and egg white until blended. Stir sugar mixture into flour mixture; then, with hand, press dough just until blended.
  3. With greased hands, shape dough into 1 inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7-8 minutes or until brownies have cracked slightly. Transfer to whire rack to cool.
  4. Prepare Topping: In medium bowl, whisk confectioner’s sugar and milk until smooth. Whisk in butter and extract, then whisk in melte chocolate until smooth. Swith 1 tsp of topping on each cookie. Top each frosted cookie with 1 candy piece. Store in tightly seeled container with waxed paper between layers at room temperature for up to 3 days or in the freezer for up to 1 month.

Espresso Cheesecake brownies TWD

So those of you who follow our little blog regularly would know that Claire usually always makes the brownies. This has never been done purposely but that’s the way it has worked out. I decided it was high time that I take on a Dorie brownie and seriously, chocolate, cream cheese and coffee, what’s not to love about this?

I made some September resolutions. (I work in a college so to me the beginning of the year is actually September, plus it seems like maybe it’s easier to keep September resolutions as compared to New Year’s ones).  These include making my coffee at home (cheaper and tastier), making more dinners (cheaper and tastier) and baking my TWD any day other than Tuesday night (perhaps cheaper and tastier, certainly less rushed). So this weekend I was in Waterloo, hanging with the girls and (and Chris) and I figured it was the perfect chance to start my resolutions.

 Espresso Cheesecake Brownie in Pam's backyard

Espresso Cheesecake Brownie in Pam's backyard

These brownies were a resounding success. We had a “no-coffee” drinker and a “not a big sweets” guy and they both dug these brownies.  I loved them, I think cream cheese brownies are my favorite and the mocha flavor rocked. We decided not to put the sour cream glaze on because a) Kristin does not like sour cream and b) we just wanted to eat them ASAP. Thanks so much to Melissa of Life in a Peanut Shell for picking this recipe. Head on over to her blog to get the recipe and to drool over her amazing looking treats. To see how other TWD bakers rocked out the brownies go Tuesdays With Dorie, no doubt you will find a new blog to follow.