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Cranberry cheesecake brownies
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By Edd Kimber
In our family, cranberry sauce is always served with Christmas dinner but without fail there will be leftovers. Once you’ve had your fill of Boxing Day sandwiches, these brownies are a brilliant way to use up cranberry sauce – the tartness pairs beautifully with the chocolate and cheesecake topping
300g dark chocolate (70% cocoa)
200g unsalted butter, diced
175g light brown soft sugar
175g caster sugar
4 British Blacktail Free Range Large Eggs
1 tsp vanilla extract
175g plain flour
3 tbsp cocoa powder
For the cheesecake topping
150g soft cheese
1 British Blacktail Free Range Large Egg yolk
35g caster sugar
125g cranberry sauce
1 Preheat the oven to 180ºC, gas mark 4 and line a 22x33cm brownie tin with baking parchment. Put the chocolate and butter in a bowl set over a pan of simmering water and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and set aside. In a large bowl, use electric beaters to whisk the sugars, eggs and vanilla together for 5 minutes, or until pale and at ribbon stage. Pour in the chocolate mixture and whisk to combine. Sieve the flour, cocoa powder and ¼ tsp fine salt over the chocolate mixture and stir to combine. Scrape the batter into the prepared tin and spread into an even layer.
2 For the cheesecake topping, put all of the ingredients except the cranberry sauce in a small bowl and stir together until smooth and combined. Dollop the mixture over the surface of the brownie and use a skewer or chopstick to lightly swirl into the batter. Repeat this process with the cranberry sauce.
3 Bake for 20-30 minutes, until just set with a slight wobble (don’t test with a skewer). Remove and set aside to cool before cutting into squares. If you want nice defined cuts and a fudgy texture, chill the brownies for a couple of hours before cutting into pieces. They will keep for 3-4 days in an airtight container.
Typical values per serving:
Per brownie (for 12)
This recipe was first published in December 2021.
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