This is my final recipe made with Sugar and Crumbs icing sugar, which I was sent by them to review earlier this month. I’ve already made mini key lime victoria cheesecake sponges and tried out some black cherry cheesecake scones, and now it is time for black cherry cheesecake brownies!
I’ve actually made these before but never tried to flavour them, so this definitely was an experimental bake! A lovely warm cherry flavour would come right through the brownie, as well as the cheesecake mix that is swirled throughout. I use ricotta in cheesecake brownies as it isn’t as dense as cream cheese.
Black Cherry Cheesecake Brownies
- 175g unsalted butter, plus extra to grease a tin
- 100g caster sugar
- 50g Sugar and Crumbs Black Cherry icing sugar
- 3 tbsps of cocoa powder
- 2 eggs, beaten
- 125g plain flour
For the cheesecake mix:
- 1 egg
- 50g Sugar and Crumbs Black Cherry Icing Sugar
- 250g Ricotta cheese
Grease and line a 20cm square tin and pre heat the oven to 180c.
Melt the butter in a medium saucepan slowly. Once melted, remove from the heat.
Add the sugars and cocoa powder and stir to combine.
Beat in the eggs, then stir in the flour. Pour into the greased tin.
Voila! There’s your brownie mix complete.
Onto the cheesecake mix: Put the egg, sugar and ricotta into a separate bowl and beat to combine until smooth. Dollop teaspoons of the mixture on top of the brownie mix, and use a palate knife to swirl the mixtures round.
Bake for between 40-45 minutes (check after 30 minutes and adjust the temperature if you need to).
Cool in the tin, then cut into slabs/squares. You can get 16 good squares or up to 25 smaller treat triangles.