Cheesecake-topped berry brownie

This fudgy, berry-filled delight combines two favourite puds in one. It's utterly addictive - one slice will not be enough!

  • place PRE 30 minutes
  • place COOK 40 - 45 minutes
  • place SERVES 10 - 12
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This is easily adapted to a vegan version.

  • Preheat the oven to 160°C and grease a 22 cm square tin and line with baking parchment.
  • Melt the chocolate and butter or margarine in a bowl over a pan of simmering water (or in a double boiler) stirring frequently.
  • Sift the flour, muscovado sugar, baking powder, cocoa powder, and salt into another large bowl.
  • In a separate bowl mix together the almond milk, vanilla extract, maple syrup and cream cheese.
  • Transfer the chocolate mixture, flour mixture and almond mixture to the food processor and whizz until smooth.
  • Pour into the prepared cake tin.
  • For the swirl topping mix the cream cheese original, muscovado sugar together and dot with spoonfuls on top of the chocolate mixture. Sprinkle with the berry mixture.
  • Bake for 40 to 45 minutes or until just firm.

200g dark chocolate

280g butter or non-dairy margarine

170g plain white flour

200g muscovado sugar

½ tsp baking powder

75g cocoa powder

Pinch ground sea salt

200ml almond milk

2 tsp vanilla extract

2 tbsp maple syrup

255g cream cheese or vegan ‘cream cheese’

For the Swirl Topping

150g cream cheese or vegan ‘cream cheese’

2 tbsp muscovado sugar

150g mix of fresh blueberries, blackberries and raspberries

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