Imagine a cheesecake with fresh fruit and a little brownie all together and you have this slice – keep in the fridge and if you don’t like blueberries change to any other berries. Serve small pieces of these brownies. They are quite delicious and disappear as quickly as your serve them!
200g dark cooking chocolate, chopped
1 cup sugar
3 large eggs
1 Tsp vanilla
3/4 cup flour
For the cheesecake topping;
250g Tararua cream cheese, softened
1/2 cup sugar
2 Tsp fresh lemon juice
1 large egg
1/2 tsp vanilla
1/4 Tsp salt
2 Tbsp flour
1 1/2 cups blueberries (frozen are fine)
icing sugar to sprinkle for garnish , if desired
Preheat the oven to180degC. Butter and flour a 33cm x 22cm baking pan.
Make the brownie: in a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, stirring, and cool. Whisk in the sugar and eggs, 1 at a time, and whisk in vanilla. Whisk in flour until just combined and spread the mix evenly in the prepared pan.
Make cheesecake topping:
In a bowl with an electric mixer cream together the cream cheese and sugar until light and fluffy. Beat in lemon juice, egg, vanilla and salt. Beat in flour and spread mixture evenly over the brownie batter.
Scatter the blueberries over the topping and sprinkle with sugar.
Bake in the middle of the oven for 35-40 minutes or until the top is puffed and pale golden and a tester comes out with crumbs adhering to it. Do not over-cook.
Cool brownies completely in the pan on a rack and chill, covered, at least 6 hours or overnight. Makes 20 brownies. Dust with icing sugar if desired.
* Try this same mixture with fresh raspberries or blackberries this summer!
** You can melt the chocolate and butter in a large glass bowl in the microwave, if desired.