DUTCH LAYERED BERRY CHEESECAKE BROWNIE (BOSVRUCHTEN) – Recipe

FUDGY BROWNIE Ingredients:

• 60g Unsalted Butter, Melted
• 150g Caster Sugar
• 75g Dark Brown Sugar
• 125g Bittersweet Chocolate, Melted
• 1 Tablespoon Maple/Golden Syrup/Molasses/Treacle el stroop
• 2 Large Eggs
• 1 Teaspoon Pure Vanilla Extract
• 100g Plain Flour
• 20g Dutch Processed Cocoa Powder
• 1 Teaspoon Baking Powder
• Pinch of Salt

 

CHEESECAKE LAYER Ingredients:

• 200g Cream Cheese, Room Temp
• 1 Large Egg
• 80g Caster Sugar
• 1 Teaspoon Pure Vanilla Extract
• 100g Frozen Raspberries or Mixed Blue/Rasp

 

METHOD:

1. Preheat the oven to 190C, line the base of a 20 x 30cm pan with baking paper with overhanging length for easy removal.
2. Stir together baking powder, flour, salt and sifted cocoa powder.
3. In another bowl, melt the butter and chocolate gradually and stir to combine.
4. Add the sugars and stir till well combined. Add the eggs, syrup and vanilla extract, mix until evenly combined.
5. Stir in the dry ingredients until well combined.
6. Add cream cheese to processor and blitz, stopping to scrape down a few times in between until very smooth.
7. Add the sugar, egg and vanilla and process until evenly combined.
8. Pour the chocolate brownie mix into the pan and tap the pan a few times to even the mix out. You can spread with palette knife to help with this step.
9. Now carefully spoon the cheese mix over the base layer to cover completely.
10. Haphazardly place the frozen berries over the top cheese layer.
11. Bake at 190C for 40 minutes until moist crumbs cling to skewer when inserted.
12. Cool before unmolding and slicing.
13. Keep chilled in airtight container when not serving.