foodffs:

foodffs‌:

foodffs‌:

Today: Brownies with raspberry swirl cheesecake. Like the last time, I just need someone to be excited with until it’s baked and cooled, and if the experiment goes well, I’ll share the ingredients as well. 🤓

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So, get your ingredients and your cat out. I know I’m ready when she’s sitting there or on the microwave. Preheat oven to 350 F (180 C).

Place the butter in a heat-proof bowl and microwave it on medium for a minute or two (it doesn’t have to melt all the way in the microwave, the whisk will get the job done).

Stir in sugar and (if it’s not too hot) add eggs, one at a time. Oh and some vanilla extract. I can’t seem to live without that.

Sift in the dry ingredients (you can skip the sifting, but the cocoa I’m using can often be very lumpy, so I like to do this).

I butter my pan a little, just so the paper doesn’t move around while I’m spreading the batter (that’s the butter package).

Make sure the batter has no lumps, pour it into the pan and spread.

Bake for 20-25 minutes (when you get the cake out, leave the oven on, we have some more baking).

While the brownie batter is baking, place the raspberries and honey in a small saucepan over low heat (I’m using low heat because I’m using frozen raspberries – I don’t want to burn the honey while they unfreeze). Simmer until all raspberries completely fall apart.

Strain into a small bowl (press with the spoon to get all the ‘meat’ through, and get rid of the seeds).

Beat the cream cheese with heavy cream until fluffy, then add sugar, eggs, and (again) vanilla.

Pour the filling on top of the brownies and spread evenly. Drop spoonfuls of raspberry puree and using a butter knife, gently (and not too deep!) swirl it into the cheese.

Hm, this raspberry sauce would make a nice blood for Halloween.

Bake for another 20-25 minutes, just until the top is set.

And now, waiting!

Hmm, I still can’t decide if it’s better chilled or, you know, just room temperature 😬 Loving the ombre look!

Brownie base

• 1 stick (113 g) butter
• 1 cup (200 g) sugar (I used ½ cup granulated sugar and ½ xylitol)
• 2 large eggs
• 1 tsp vanilla extract
• 60 g flour (I used oat)
• 40 g dark cocoa powder
• pinch salt

Raspberry swirl

• 100 g raspberries (fresh or frozen)
• 1 tbsp honey (or sugar)

Cheesecake filling

• 500 g (almost 18 oz) cream cheese
• 40 g (about 1.5 oz) heavy cream
• 1 cup (100 g) sugar (I used all xylitol here)
• 2 eggs
• 2 tsp vanilla extract

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NOTES

• I used part xylitol because I’m trying to cut down on sugar, you can use all plain white granulated sugar
• I used oat flour, but you can use almost whatever you have in hand (except coconut, I imagine it would be too crumbly)
• Keep an eye on the raspberries if you’re not using low heat, so the honey/sugar doesn’t burn
• Use parchment paper! The base looks as if it would stick to the pan very much, so the paper saved me.
• Yes, there are no raising agents in the brownie base on purpose 🙂

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If you improve the recipe with your own changes, please let me know, this is merely a Saturday experiment, there’s much room for making it better!

ON your marks, get set, bake! 💁

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PS. I made another one last night (I was bored), hope I’ll post it soon (with the recipe, it’s a total success 😍)!