Cheesecake Brownies with Sprinkles

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 3 hrs 10 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the brownies:

  • 150 g dark chocolate
  • 125 g butter
  • 100 g milk chocolate
  • 100 g chocolate, white
  • 75 g whole cane suar, brown
  • 3 egg (s), size L
  • 120 g wheat flour type 405
  • 25 g cocoa powder, unsweetened
  • 1 pinch (s) salt
  • 125 g raspberries, fresh
  • Butter for the mold

For the sprinkles:

  • 100 g wheat flour type 405
  • 70 g butter, cold
  • 50 grams sugar
  • 1 pinch (s) salt

For the filling: (cheesecake filling)

  • 250 g double cream cheese, at room temperature
  • 75 g crème fraîche
  • 1 tablespoon, heaped corn starch
  • 50 grams sugar
  • 1 packet bourbon vanilla sugar
Cheesecake Brownies with Sprinkles
Cheesecake Brownies with Sprinkles

Instructions

  1. This is a recipe for the Kenwood Titanium Chef Patissier XL.
  2. Insert the 7 liter mixing bowl into the Kenwood Titanium Chef Patissier XL and attach the Flexi stirring element. Swipe left on the display to access the weighing function. Set the scale to 0 and weigh the dark chocolate and butter in approx. 2 cm pieces directly into the bowl.
  3. Swipe right into the program selection in the display and select the Melt chocolate program. Press the control dial and let the chocolate and butter melt automatically for 10 minutes at level 7 with stirring interval level 1. Then remove the bowl and flexi-paddle and let the melted butter and chocolate cool for about 15 minutes.
  4. Meanwhile, place the multi-chopper on the high-speed connection of the Kennwood Patissier and insert the knife. Add the milk chocolate and white chocolate in large pieces. Close with the lid. Use the pulse function to roughly chop up to the required size approx. 4 - 5 times. Transfer to a small bowl.
  5. Briefly wipe the multi-chopper dry, then put it back on and insert the knife. For the crumble add flour, pieces of cold butter, sugar and salt. Process about 6 - 8 times into sprinkles with the pulse function. If the mass is too dry, you can add 1 - 2 teaspoons of ice-cold water and simply use the pulse function again 2 - 3 times. Remove the multi-chopper, transfer the crumble into a bowl and refrigerate until ready to use.
  6. Preheat the oven to 180 ° C top and bottom heat.
  7. Line a square brownie baking pan or deep casserole dish with a side length of approx. 20 - 23 cm with baking paper. I cut the baking paper so that it protrudes on two sides, so that I can simply lift the brownies out of the mold later and so that no unsightly marks are made when baking. Therefore, grease the sides not lined with baking paper with soft butter so that the brownies can be easily removed from the pan later.
  8. Put the bowl with the slightly cooled chocolate butter and the flexible stirring element as well as the splash guard back into the Kenwood patissier. Weigh in the two types of sugar. Stir in well for about 1 minute on stirring level 1.
  9. Add the eggs one at a time and stir in at speed 1 for about 20 seconds.
  10. Mix the flour, cocoa powder and salt separately well. To do this, you can place a small bowl on the machine head, set the scale to 0 and weigh the ingredients right there, so that they can be mixed beforehand. Then add to the mixing bowl and stir in for only 20 - 30 seconds at speed 1. Small nests of flour may still be visible, the dough must not be stirred for too long, otherwise it will be tough.
  11. Finally add the chopped chocolate and carefully mix in for about 20 seconds on stirring interval level 2.
  12. Pour the brownie batter into the prepared baking pan and smooth out into the corners.
  13. Insert the 5 liter mixing bowl and whisk. Add or weigh in all ingredients for the cheesecake filling. Stir for about 1 minute on stirring level 4 until creamy. Place the cheesecake filling on the brownie batter and smooth it out. Spread the washed and drained raspberries evenly on top. Then spread the crumble over it roughly with your hands.
  14. Place the baking pan on the oven rack on the middle rack and bake the brownies for about 35-40 minutes. The filling can still be a little soft.
  15. Allow to cool to room temperature on a wire rack. When it is completely cool, carefully lift it out of the mold on the baking paper (if necessary, use a spatula to loosen the sides) and cut into 9 large or 16 small squares with a sharp knife.
  16. If you have the time, you can put the brownies in the fridge for another 2-3 hours or even overnight after they have cooled down. They taste even better the next day if they are well drawn through.
  17. Enjoy the meal!
  18. TIP: Instead of raspberries, you can also use drained cherries, chopped apricots or peaches. In addition to the chocolate, you can add roughly chopped walnuts or pecans to the brownie batter.

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