Pumpkin spice cheesecake brownie

One of my favourite brownies, perfect for cold winter evenings. Filled with spices and pumpkin puree, on the best chocolate brownie base- yum!

Ingredients:

For the brownie:

• 200g soft butter
• 250g caster sugar
• 200g dark chocolate
• 110g plain flour 
• 3 eggs

For the cheese mixture:

• 600g cream cheese
• 1 cup icing sugar
• 300g pumpkin puree
• 3 eggs
• 2tsp cinnamon 
• 1tsp mixed spice
• 1tsp vanilla paste

Beat the butter with 250g of sugar until pale and fluffy, then add the eggs, one at a time, beating well after each addition.  Add melted chocolate, then flour. 

To make the pumpkin puree peel and cut a small pumpkin into cubes and place in the oven at 180C for about 40 minutes, or until soft. Blend it in a food processor, then pass through a sieve.  

To make the cheese mixture mix the cream cheese with icing sugar and pumpkin puree until smooth.  Add eggs, one at a time, followed by the spiced.  

Spread three quarters of the brownie mixture onto a lined 23cm x 33cm baking tray, then pour the pumpkin cheesecake mixture on top.  Dollop the remaining brownie onto the cheesecake and make swirls.  

Bake at 180C for about 45 minutes, until set.  

Leave in the fridge to cool.

Enjoy!

Raspberry cheesecake brownie

The best ever chocolate brownie with vanilla cheesecake and raspberries.  

Its Nigella's recipe and I wanted to make it for ages, when I finally did, its become one of my favourite cakes. 

Ingredients:

• 200g soft butter
• 400g caster sugar
• 200g dark chocolate
• 110g plain flour 
• 400g cream cheese 
• 1tsp vanilla paste
• 5 eggs
• Two cups of raspberries

Beat the butter with 250g of sugar until pale and fluffy, then add three eggs, one at a time, beating well after each  addition.

Add melted chocolate, then flour.  To make the cheese mixture mix cream cheese, 150g sugar and two eggs.

Spread 3/4 of the mixture into a baking tray , then pour over the cheese mixture.

Dollop remaining brownie batter and make swirls, place raspberries on top.

Bake at 180C for 45-60minutes.

Enjoy!

Peanut butter blondies

Delicious blondies made with peanut butter, so easy and  soooo yummy!

• 100g soft butter 
• 150g crunchy peanut butter
• 175g soft light brown sugar 
• 3 eggs
• 125g plain flour 
• 1 tsp vanilla extract
• 100g white chocolate chips 
• 100g milk chocolate chips
• pinch of salt 

Beat the butter and peanut butter together until combined, add sugar and eggs and mix.
Add vanilla, flour and salt and beat until combined. Mix in chocolate chips, then pour into a lined 20cm x 20cm tin.
Bake in a pre-heated oven at 170c for 35-40 minutes.

Enjoy! 

Mint cheesecake brownies

Gooey and chocolatey brownies with a swirl of creamy but refreshing mint cheesecake.. I love a combination of chocolate and mint so I don't need to tell you.. you have to make it!


Ingredients:

For the brownie base:

• 1 cup plain flour
• 125g dark chocolate
• 125 melted, unsalted butter
• 3/4 cup light brown sugar
• pinch of salt
• 2 eggs
• 2tbsp cocoa powder
• 3tbsp greek yoghurt

For mint cheesecake layer:

• 250g cream cheese
• 1/3 cup caster sugar
• 1 egg
• 1tbsp plain flour
• 1 1/4 tsp peppermint extract
• few drops of green food colouring

Place dark chocolate and butter in a small saucepan and warm over low heat until melted.  Pour the mixture into a bowl and add all remaining ingredients and mix until just combined.

To make the mint cheesecake layer combine all ingredients in a bowl and mix until smooth.

Pour the brownie mixture into a lined 23cm tin, saving about 1/2 cup to swirl on top.

Pour the cheesecake mixture over, then dollop remaining brownie mixture on top and make swirls using a knife. 

Bake in a pre-heated oven at 180C for 25 minutes.

Take out the oven and leave to cool, then chill in the fridge for couple of hours before serving.

Enjoy!

Brownies with dulce de leche

It must be my favourite brownie on the blog.. it is so rich, gooey and chocolatey with dollops of sweet and sticky caramel. Great recipe by David Lebovitz. 


Ingredients (makes 16):

• 115g unsalted butter
• pinch of salt
• 170g dark chocolate
• 25g cocoa powder
• 3 eggs
• 200g caster sugar
• 140g plain flour
• 1 tsp vanilla paste or extract
• 1 cup dulce de leche

Melt the butter in a saucepan over low heat, then add dark chocolate and warm until melted, take off the heat.  Add cocoa powder and a pinch of salt, then eggs, one at a time. Stir in vanilla, sugar and flour.  Mix until just combined.  

Pour half of the mixture into a lined 20cm x 20cm tin and drop a third of dulce de leche, evenly spaced, on top of the brownie, use a knife or a fork to make swirls.  

Pour other half of the brownie mixture into the tin and dollop remaining dulce de leche on top.  

Bake in a pre-heated oven at 175C for 35-45 minutes.* Brownie is ready when feels slightly firm to the touch, the top is crispy but it is still very moist and gooey in the middle.  Remove the tin from the oven and leave to cool.  Cut into 16 squares.

*Recipe instructs to bake for 35-45 minutes, mine was ready after 30 minutes, it is worth checking it after 25 minutes, then every 5 minutes.  Every oven bakes differently, so your brownie might bake quicker or longer, remember not to over bake it as it will be too dry.


Enjoy!

Cranberry blondies

White chocolate and cranberry is a delicious and such a festive combination! Blondies, just like brownies, are gooey and chocolatey, and those, with addition of fresh and dried cranberries are so delicious- yum!


Ingredients:

For the blondies:

• 90g butter
• 1/2 cup light brown sugar
• 1 egg
• 1 1/4 cup flour
• 3/4 tsp baking powder
• 1/2 cup fresh cranberries
• 90g white chocolate chips
• 1/2 tsp vanilla paste or extract
• 1/2 tsp ground cinnamon

For the frosting:

• 125g cream cheese
• 90g white chocolate
• 1/3 cup dried cranberries, chopped
• 1 tbsp of orange zest
• 1 tsp vanilla paste or extract

Melt the butter, the stir in brown sugar, set aside to cool to room temperature. Add all remaining ingredients and mix until combined.

Pour into a lined 20cm x 20cm baking tin and bake in a pre-heated oven at 180C for 15-20 minutes.  Take out the oven and leave to cool.

To make the frosting beat cream cheese, vanilla and orange zest until smooth, then add half of melted white chocolate (45g) and mix until well combined.

When the blondies are completely cooled spread the frosting on top, then sprinkle chopped dried cranberries and drizzle with remaining melted white chocolate.

Enjoy!

Inspired by this website

Classic chocolate brownies

Moist, chewy, very chocolatey, with crisp, crackled tops- perfect brownies!  I don't think I need to say much to convince you to make those?

Recipe from the www.bbcgoodfood.com

Ingredints:

• 185g unsalted butter
• 185g good quality dark chocolate 
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate chips
• 50g milk chocolate chips (I used extra 50g of white chocolate chips instead)
• 3 eggs
• 275g caster sugar (I reduced it to 250g)

Cut the butter into cubes, then break dark chocolate into chunks and place together in a bowl.  Melt over a bain-marie, if you are not sure how, find the directions in my baking tips HERE.  Leave aside to cool a little.

In a large bowl beat the eggs with sugar until pale and fluffy, then add the chocolate mixture and stir until combined.  

Add the flour and cocoa powder and mix until just combined, do not over mix.

Stir in the chocolate chips.

Pour the mixture into a lined 20cm x 20cm tin and bake in a pre-heated oven at 160C for 25 minutes, then check and if not ready bake for further 5-8 minutes. 

Remember, if you over bake it, the brownie will be dry and chocolate-cake-like.  It should not be wobbly in the middle when you shake the tin, but still wet inside. Thin, papery crust should be formed and the sides should just begin to come away from the tin.  

When ready, take out the oven and leave to cool completely in the tin before cutting.  Brownie will have the right consistency when cooled, not right after taking out the oven. 

Enjoy!

Makes 16 squares.

Brownie muffins with white chocolate and raspberries

Gooey in the middle, with sweet white chocolate chips and sour raspberries... Muffins are easy to make and so satisfying...

Ingredients:

• 100g plain flour
• 20g cocoa powder
• 120g caster sugar
• 1 1/2 tsp baking powder
• pinch of salt
• 40g soft, unsalted butter
• 120ml milk
• 1 egg
• 1 tsp vanilla pod or extract
• 50g white chocolate chips
• 20-25 raspberries (can be frozen)

Mix the flour, cocoa powder, baking powder, sugar and salt in a bowl.  Melt the butter and add to the dry ingredients.

Add milk, egg and vanilla pod and mix until well combined, remember not to over work the mixture.

Mix in the white chocolate chips and divide into 10-11 muffin cases, fill them up only to 2/3 of the case.  

Place 2-3 raspberries on top of each muffin and press lightly, so they sink into the mixture.  

Bake in a pre-heated oven for 25-30 minutes at 170C.  

Do not over-bake the muffins as they will be too dry and will loose the gooey middle.  

Enjoy!