Rich dark chocolate fudge brownies topped with sour cheesecake topping and tart raspberries. The perfect combination that makes the most delicious and decadent brownies you’ll ever try! Jump to Recipe.
Like any Mum I am always so so proud of my little boys and try to tell them everyday. Last week however my pride hit new levels so much so that I think a little tear my have escaped my eyes I was that proud.
My little George has just turned four and is absolutely obsessed with turtles. Last year he had to give a talk on turtles to his class and ever since turtles have been his favourite thing. When we went to Hawaii last year we had to fork out a small fortune (seriously, this made the Disney Resort look cheap) for him to go on a submarine to see turtles. Anyway, the other week we got a factual book out of the library about turtles. That night George was so excited to read all about turtles before bed. We started reading then turned to a page that said:
“Because plastic shopping bags look like jellyfish, sea turtles sometimes eat them by mistake. The plastic can clog the turtle’s stomach, causing it to starve to death. When people stop using plastic shopping bags, turtles can live and grow.” – A Place for Turtles, M. Stewart
George: “But Mummy, we use plastic bags.”
Oh s*$t.
So I try to justify it to him in that we use them but kind of recycle them by using them as rubbish bags so that’s actually a good thing and how else would I line my rubbish bin? He seemed happy with that explanation and I pat myself on the back for some stellar parenting secretly though I’ve got this feeling in the pit of my stomach knowing that George isn’t going to let it slide that easily and more to the point I’m actually wrong for using plastic bags.
Surprise surprise, the next day George wakes up and is concerned about the turtles.
Fast forward a few days and can you guess? We are now a completely plastic bag free house. We use biodegradable bags to line our rubbish bin and reusable bags for our shopping. We recycle all our soft plastics and anything else that is recyclable and try to minimise our waste.
As you can imagine, my husband and I were so proud of George for being so passionate about a cause, but here’s were the tears of pride come in.
The other day George asked if he could bring a biodegradable bag, or “turtle-proof bag” as he calls it, to preschool. Well, he took it to preschool, stood up in front of his whole class and taught them about plastic bags and why they shouldn’t use them. I couldn’t believe his confidence and passion, especially for such a shy little boy. Sometimes I worry about our planet, about climate change, about our oceans and about the environment that our children will be left with. However, knowing that the next generation is made up of such amazing people like George who have the passion and confidence to change the world at only four years old it gives me hope that the world really will be and amazing place for generations to come.
George now walks down the street picking up stray plastic bags, whenever we are playing at the park or on the beach he will pick up rubbish to help the turtles and other animals, as he says. I have always encouraged him but this is truely something he has come up with all himself.
Watch out Granny and Nana, he remembers seeing you using plastic bags when he has visited and he has you targeted next! Aunty Amy and Lucy, you better watch out too!
So, I’m sorry this doesn’t really have much to do with the incredibly chocolatey brownies topped with cheesecake and raspberries, probably the best brownies I have ever made – and I’ve made a few. However, they don’t need much talking about because who doesn’t love a good brownie? Especially one that’s been pimped with creamy raspberry cheesecake!
While we are on the topic of brownies here are just a few tips that might help give you the most fudge-y chocolatey chewy brownie:
- The key to a good brownie is getting the timing right.
- Check on your brownie BEFORE the cooking time is up. I like to set the timer about 5 minutes before the cooking time stated in the recipe. That way I can ensure I don’t overcook the brownie, but if it needs a little more cooking I can put it back in the oven.
- To check the brownie is cooked insert a metal skewer into the centre of the brownie (in this case find a brown bit, i.e. don’t put the skewer into the cheesecake) and if it is ready the skewer should come out covered in gooey crumbs. These are not dry crumbs and not the wet mix you started with but in between.
- Allow your brownie to cool in the tin. I even like to put the tin in the fridge to cool further as I find it easier to slice when it is cool. I then store these cheesecake brownies in the fridge in an airtight container.
I really am so proud of my little guy and had to share, I also had to share his cause on his behalf. I hope my little guy has inspired you to help the turtles and maybe use a few less plastic bags.
Okay…I’m off to find some tissues now because writing this has given me more than just a few stray tears.
xo Kate
Raspberry Cheesecake Brownies
Ingredients
For the brownies:
- 200 g/7oz unsalted butter, roughly chopped
- 300 g/10.6oz dark chocolate, broken into pieces (at least 50 pct cocoa solids, I used 70pct)
- 1/2 cup caster sugar
- 1/2 cup brown sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 2 cups plain all-purpose flour
- 1/2 tsp sea salt
For the cheesecake topping:
- 250 g/8.8oz cream cheese, well softened
- 1/3 cup caster sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries
Instructions
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Preheat oven to 170 fan-bake. Grease and line a 22cm/8in square baking tin.
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Place butter and chocolate in a heat proof bowl over a saucepan of simmering water. Be careful not to let the bowl touch the water. Once the butter and chocolate have melted remove from heat and saucepan. Add the caster and brown sugar and whisk through. Set aside while you make the cheese cake topping, allowing the chocolate mixture to cool slightly
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While the chocolate is cooling, make the cheesecake topping.
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Using a wooden spoon, beat together the cream cheese and caster sugar in a medium size bowl. Beat in egg yolk until fully combined then stir through vanilla. Set aside.
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Take the bowl with butter, chocolate and sugar in it and add the eggs. Whisk until fully incorporated then continue whisking for about 30 seconds until the mixture is smooth and glossy (note, it will not be completely smooth as you’ll still have grains of sugar throughout it).
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Change to a wooden spoon then add the flour and salt and fold through until just incorporated. Don’t over mix.
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Transfer chocolate mixture into the preprepared baking tin and spread out evenly.
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Dollop spoonfuls of the cheesecake mixture over the chocolate mixture. Take a butter knife and use this to create a marbled effect with the cheesecake and chocolate mixtures.
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Scatter over the raspberries and using your finger gently press each one down slightly into the mixture.
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Place in the preheated oven to bake for 20-25 minutes or until a skewer comes out covered in gooey crumbs when inserted into the centre of the brownies (insert into a brown section not cheesecake if you can). It is a good idea to check on your brownies after 15 minutes to ensure they don’t overcook.
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When cooked, remove from oven and set aside to cool completely in their tin. I like to cool them further in the fridge which assists with cutting them. Cut into 16 pieces and serve. Store for up to 5 days in an airtight container in the fridge.
Brownie recipe adapted from Ottolenghi. Cheesecake topping adapted from Smitten Kitchen.
If you make this, I would love to see! Tag your photo with #mylittlelarder on Instagram or Facebook or leave a comment and some stars below!
If you’re looking for some other delicious BAKING from My Little Larder then you may like:
- 6 Minute Chocolate Cake
- Plum and Lime Layer Cake
- Spiced Pumpkin Layer Cake
- Raspberry and Lemon Cake
- Plum and Pistachio Cake
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