It's cherry season and I am going through my yearly obsession with those delicious dark red berries. I even bought a cherry pitter to make eating them a swifter and more satisfying process. Best purchase ever! It also makes preparing cherries for baking with a much easier task. Which leads me onto these gorgeous brownies... packed with white chocolate and fresh cherries, and topped with cheesecake and cherry jam, get ready for some fruity gooey goodness!
To make the brownie sponge I started by melting 170g butter.
In a bowl I whisked up 200g caster sugar, 2 eggs and 1 tsp vanilla extract. Then I whisked in the melted butter.
I added in 200g plain flour, 30g cocoa powder, 1/2 tsp salt and 1 tsp baking powder.
Then I folded in 100g chopped white chocolate and 110g cherries, pitted and chopped in half.
For the cheesecake top I whisked up 1 egg, 1 tsp vanilla extract, 120g full fat cream cheese, 40g butter and 30g caster sugar.
I poured the brownie mix into a lined tray, then poured over the cheesecake top.
I added blobs of a jar of cherry jam all over the top, then swirled them around with the cheesecake mixture using a knife. I used a whole jar of Tesco's Finest Morello Cherry Jam.
I baked it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutes.
After letting the brownies cool fully, I refrigerated them for a couple of hours before slicing into squares and tucking in!
The brownies were so gooey and delicious! These are pure cherry heaven with both the sweet jam on top and juicy fresh cherries inside. They got eaten up pretty fast, I even caught my boyfriend eating one for breakfast!
I am linking these up to Treat Petite hosted by myself and Cakeyboi.
And into We Should Cocoa hosted by Tin & Thyme.
And into The Food Calendar hosted by Charlotte's Lively Kitchen for National Cherry Day on 16th July.
And Tasty Tuesdays hosted by Honest Mum.
And finally Recipe of the Week hosted by A Mummy Too.
Cherry Cheesecake Brownies
- 210g Butter
- 230g Caster sugar
- 3 Free range large eggs
- 2 tsp Vanilla extract
- 200g Plain flour
- 30g Cocoa powder
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 100g White chocolate, chopped
- 110g Cherries, pitted and sliced in half
- 120g Full fat cream cheese
- 1 jar of Tesco Finest Morello Cherry Jam
To make the brownie sponge start by melting 170g of the butter on a low heat, then let it cool for 5 minutesIn a bowl whisk up 200g of the caster sugar, 2 of the eggs and 1 tsp of the vanilla extract. Then whisk in the melted butterAdd in the plain flour, cocoa powder, salt and baking powder, and mix it all togetherThen fold in the chopped white chocolate and prepared cherriesFor the cheesecake top use an electric whisk to mix up 1 of the eggs, 1 tsp of the vanilla extract, the full fat cream cheese, 40g of the butter and 30g of the caster sugar until smoothPour the brownie mix into a lined traybake tin, then pour over the cheesecake topAdd blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knifeBake it on 200C/180C Fan/350F/Gas Mark 4 for 25 minutesLet the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!
Recipe is adapted from Delicious Magazine.