Raspberry and White Chocolate Cheesecake Brownies

Rich, fudgy brownie swirled with creamy white chocolate cheesecake and dotted with fresh juicy raspberries.

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Ingredients (makes 12 large/16 small brownies)

For the brownie layer:

170g good quality 70% dark chocolate, broken into pieces
150g self-raising flour
150g unsalted butter, cut into chunks
225g caster sugar
2 medium eggs, at room temp

For the cheesecake swirl:

200g full-fat cream cheese, at room temp
2 medium eggs, at room temp
½ tsp vanilla essence
120g good quality white chocolate, broken into pieces
50g caster sugar
80g frozen/fresh raspberries

Method

Preheat the oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Melt the dark chocolate and butter in a glass bowl set over a pan of simmering water, stirring occasionally. Once melted, remove from the heat and leave to cool. In a separate bowl, whisk the eggs and sugar until frothy.

Pour in the cooled chocolate mixture into the whisked eggs, add the flour and fold the mixture together until just combined.

To make the cheesecake layer first melt the white chocolate in a glass bowl set over a pan of simmering water, once melted remove from the heat. Whilst the chocolate cools, beat together all of the remaining ingredients until just combined. Now fold in the melted white chocolate.

Pour two thirds of the brownie mixture into the baking tin. Pour the cheesecake mixture on top of the brownie layer in the pan and dollop spoons of the remaining brownie mixture on top. Glide a skewer through the layers to create a swirl pattern and press the raspberries into the top.

Bake for 30 minutes in the centre of the oven until the corners are starting to crack and the top is no longer shiny. Cover the brownies after 20 minutes with foil to avoid the top from browning too much. Leave to completely cool before cutting into 12 or 16 brownies.

Peanut Butter Snickers Blondies

Soft and chewy peanut butter blondies, filled with gooey melted Snickers bar chunks and drizzled with melted chocolate.

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Ingredients (makes 12 blondies)

250g light brown sugar
190g self-raising flour
130g unsalted butter
70g smooth peanut butter
1 teaspoon vanilla extract
2 large eggs, at room temperature
3 x standard sized (48g each) Snickers bars
A few squares of milk/dark chocolate

Method

Preheat oven to 180°C and line a 20cm square baking tin with greaseproof paper.

In a microwave-safe bowl melt the butter in 20 second blasts until it turns to liquid. Add the sugar and mix together. Add the eggs, vanilla extract and peanut butter and mix through. Add the flour and fold the mixture together until combined. Chop the Snickers bars into small chunks, add two thirds to the blondie mixture and fold through.

Transfer the mixture to the baking tin and spread out into an even layer. Press the remaining Snickers chunks into the top. Bake for 25-30 minutes, until the top is no longer shiny and the edges are just starting to crack. Remove from the oven and leave to cool.cool in the baking tin.

Melt the couple of squares of chocolate in the microwave and drizzle over the top of the blondies, before cutting into 12.

Caramel Topped Snickers Brownies

Fudgy brownies filled with chunks of melted Snickers, topped with homemade caramel and chunks of white, milk and dark chocolate.

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Ingredients (makes 12 brownies)

For the brownies:
150g unsalted butter, soft at room temperature
175g good quality 70% dark chocolate
150g self-raising flour
225g caster sugar
2 large eggs, at room temp
3 x 46g Snicker bars

For the caramel topping:
1 x can condensed milk (396g)
50g unsalted butter, soft at room temperature
50g light muscavado sugar

For the topping:
50g milk/dark/white chocolate chunks

Method

Preheat the oven to 180°C. Lightly grease and line a 23x23cm baking tin with greaseproof paper.

Start with the brownie layer. Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool. In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour, and fold together until you have a thick mixture.

Transfer two-thirds of the brownie mixture into the baking tin and smooth it out into an even layer. Roughly chop the Snickers bars and scatter them over the brownie layer. Spoon the remaining brownie mixture on top and spread out into an even layer. Bake in the oven for 17-20 minutes, until the top is no longer shiny and the edges have started to crack. Leave to cool completely.

Now make the caramel. Put all the ingredients into a medium-sized saucepan. On a low to medium heat, melt until the sugar has completely dissolved and the caramel is smooth. Turn up the heat and bring the mixture to a boil, stirring all the time. Once it’s boiling, reduce the heat and simmer the caramel, stirring continuously, for approx. 15 minutes until it has thickened. Turn off the heat and leave the caramel to sit for 5 minutes to thicken up.

Pour the caramel on top of the brownies and spread it into an even layer. Leave to cool (approx. 20 mins) before scattering the chocolate chunks on top, cut into 12 and serve.

Malteser Brownies

Gooey in the middle, dense and fudgy on the outside, crinkly on top and packed full with crunchy Maltesers. Malteser brownies are one of my all time favourite recipes.

The texture of brownies can be difficult to get right and it has personally led to a lot of failed attempts in the past. A dry, cakey brownie is just so disappointing! So here are my top three tips to make sure your Malteser brownies turn out perfectly:

Tip 1: Whisk the eggs and sugar really well. This will give you a lovely crackly top.

Tip 2: Once you’ve added the flour be careful not to over mix. You don’t want to add too much air into the mixture at this point, otherwise the brownies will have a cake-like texture.

Tip 3 (and probably the most important): Do not overcook the brownies! When in doubt, take them out. The brownies are done when the top is no longer shiny, the edge have started to crack and if you give the baking tin a shake the brownies should wobble a little underneath. Brownies will continue to bake and firm up as they cool.

Malteser brownie stack
Malteser brownies
Malteser brownies

Ingredients (makes 12 brownies)

150g unsalted butter, at room temperature
170g 70% dark chocolate
225g caster sugar
2 large eggs, at room temperature
150g self-raising flour
150g Maltesers

Method

Preheat the oven to 180°C. Lightly grease and base line a 8inch/20cm square tin with baking paper.

Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and set aside to cool.

In a separate bowl whisk together the sugar and eggs until frothy and pale in colour. Pour in the chocolate mixture and add the flour, fold together until you have a thick brownie mixture. Now fold in the Maltesers.

Transfer the mixture into the baking tin, smoothing out the top. Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack.

Leave to cool completely in the baking tin for at least 2-4 hours, or if you can resist leave them overnight for best results.