Black Forest cheesecake brownies

Name: Black Forest cheesecake brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12
Ingredients: 120 g unsalted butter, chopped, plus extra for greasing; 250 g soft cheese; 2 large free range egg yolks; 50 g icing sugar; 1 tsp vanilla bean paste; 180 g dark chocolate (70%), roughly chopped; 100 g caster sugar; 100 g light brown soft sugar; 2 large eggs; 100 g plain flour; 30 g cocoa powder; ¼ tsp baking powder; 85 g Opies Black Cherries with Kirsch, drained and halved, plus a little syrup from the jar

If you bake one thing this Christmas, make it these gloriously chocolatey brownies from author and The Great British Bake Off winner Edd Kimber. Think of them as a compact, portable version of classic Black Forest gâteau – all the flavours in one small treat. A rich chocolate brownie is topped with a vanilla cheesecake mixture, along with cherries in a kirsch syrup. To get the perfect fudgy texture, the secret is to bake the brownies until just set, then give them a long chill in the fridge. Indulge in more Christmas baking recipes. Follow Edd on Instagram.

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Vegetarian

Makes12
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling + chilling

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120g unsalted butter, chopped, plus extra for greasing
250g soft cheese
2 large free range egg yolks
50g icing sugar
1 tsp vanilla bean paste
180g dark chocolate (70%), roughly chopped
100g caster sugar
100g light brown soft sugar
2 large eggs
100g plain flour
30g cocoa powder
¼ tsp baking powder
85g Opies Black Cherries with Kirsch, drained and halved, plus a little syrup from the jar

Preheat the oven to 180ºC/160ºC fan/gas 4. Lightly grease a 20cm square cake tin and line the base and sides with two strips of baking parchment that slightly overhang the sides of the tin.
In a bowl, mix the soft cheese, egg yolks, icing sugar and vanilla paste until smooth; chill. Put the butter and chocolate in a heatproof bowl and place over a pan of barely simmering water. Heat, stirring occasionally, until melted and smooth. Remove and set aside.
Put the sugars and eggs in a large bowl and use an electric hand mixer to whisk for 5 minutes until very thick and pale. Stir in the chocolate mixture until fully combined. Siftin the flour, cocoa powder, salt and baking powder. Use a rubber spatula or wooden spoon to gently stir together until everything is just combined. Scrape into the prepared tin and spread into an even layer.
With a small spoon, make divots on the surface of the brownie batter, then spoon in some of the cheesecake batter; pour the rest across the surface. Scatter over the cherries, gently pressing into the surface. Drizzle over a little syrup and swirl gently into the brownie. Bake for 30-35 minutes until set but with a very slight wobble; set aside to cool for 30 minutes before chilling for a few hours. Use a hot knife to cut into 12 brownies. Serve with fresh cherries, if you like.

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