Here is a new recipe that I recently found in my Humming Bird Bakery cookbook. This recipe looks so good so I thought I would share it with you.
Ingredients:
Brownie
200g of dark chocolate, roughly chopped
200g of unsalted butter, softened
250g of icing sugar
3 eggs
110g of plain flour
cheesecake
400g of cream cheese
150g of icing sugar
1/2 tsp of vanilla extract
2 eggs
cream topping
300ml of whipped cream
100g of icing sugar
150g of raspberries, plus extra for decorating
Method:
1. Preheat the oven to 170C/325F/Gas 3. Line a 33x23x5cm baking tray with greaseproof paper.
2. For the brownie put the chocolate in a heat proof bowl over a pan of simmering water, make sure that the bowl doesn't touch the water. Leave it to heat until it has melted completely. Cream the butter and the sugar and then mix in the eggs one at a time. Gradually mix in the flour and then slowly mix in the melted chocolate and pour into the baking tray and smooth with a palette knife.3. For the cheesecake put the cream cheese, sugar and vanilla extract in the bowl and mix together. Add one egg at a time. Be careful not to over whisk or the mixture might split. Spoon the mix on the top of the brownie mix and use a palette to smooth the mixture. Bake in the oven for 30-40 mins. Leave to cool completely and then cover with clingfilm and leave in the fridge for two hours.
4.For the cream topping put the cream, sugar and chopped raspberries in a bowl and mix together until the mix is stiff but not firm. Once the brownie is out of the oven leave it to cool. Then spread on the cream mixture and leave to set for 30 minutes. Once set cut the brownie into squares and serve with raspberries on top.
I hope you enjoy this recipe. Please comment and check out all the links.
Thank you
Xx.
Instagram: http://instagram.com/bakingbuddiesblog/
Email: bakingbuddiesblog@gmail.com
Twitter: https://twitter.com/bakingbuddies_
No comments:
Post a Comment