When it came to my blog I got all out of kilter in July and August due to some lovely weekends away and a long holiday. September has been a bit like going back to school for me and the routine has returned. With that return to more normal weekends has been the chance to see what blogging challenges September has brought. Dom over at Belleau 'spanking brand new' Kitchen (and very nice it is too!) set us the task this month of sifting through any saved recipe cuttings and picking one to make for his Random Recipe Challenge. I love this idea - I am a serial magazine recipe snipper. As a consequence I have recipes shoved in the front of books, in the magazine rack and in my 'to do' pile, all waiting to be tried out. If they make the grade they then get written or stuck in my actual recipe folder. It wasn't hard to randomly select one and this ridiculously rich brownie recipe was the one I found. I think it is from an old copy of Sunday Times Style which was featuring recipes from the Green & Black's cookbook but I'm not 100% sure as I don't have the full article. I've been meaning to make this brownie recipe for ages, mainly because it looked so sinful on the picture. It is very puddingy in the respect I think it would be better eaten as dessert rather than with a cup of tea. It tastes as decadent as it looks. A little goes a very long way (probably on the hips too....).
For the brownie:
280g unsalted butter (yes more than one block of butter, sinful I told you)
170g dark chocolate (70% cocoa at least)
350g golden caster sugar (sinful again)
70g plain flour
pinch of salt
2 tspn vanilla extract
100g white chocolate, broken into small pieces
For the cheesecake:
350g cream cheese (I used 300g as that's what size the large tubs come in)
75g golden caster sugar
1 tsp vanilla extract
170g fresh raspberries (I used one punnet)
1. Heat the oven to 180c/gas mark 4. Grease and line a 20cm square tin.
2. Make the brownie mixture by melting the butter and chocolate (microwave is fine and easy). Remove from heat and set aside to cool. Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the while chocolate. Blend together until the mixture is shiny. Pour into the prepared tin.
3. Make the cheesecake mixture by whisking the cream cheese, sugar, vanilla extract and eggs until smooth and creamy. Pour this over the brownie mix, trying to create an even layer. Drop the raspberries into the tray. Use a fork to swirl the mixture for a marbled effect.
4. Bake for about 45 mins. The brownies should be set but still wobbly. Leave to cool.