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Berry ‘Cheese’ Cake Brownie

Friday, 7th June 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

This brownie recipe has a delicious velvety texture with a blueberry topping. 

 

Preparation Time:  30 minutes   Cooking Time:        Serves: 10 -12  people

 

Ingredients

200g dark chocolate

280g non-dairy margarine

~

170g plain white flour

200g muscovado sugar

1/2 teaspoon baking powder

75g cocoa powder

Pinch ground sea salt

~

200 ml almond milk

2 teaspoons vanilla extract

2 tablespoons maple syrup

255g creamy Sheese original – 1 tub

~

For the Swirl Topping
150g creamy sheese original

2 tablespoons muscovado sugar

150g mix of fresh blueberries, blackberries and raspberries

 

Method

 

  1. Preheat the oven to 160ºC /320F/ Gas mark 3.
    Grease a 22 cm square tin and line with baking parchment paper.
  2. Melt the chocolate and margarine in a bowl over a pan of simmering water (or in a double boiler), stirring frequently.
  3. Sift the flour, muscovado sugar, baking powder, cocoa powder, and the salt into another large bowl.
  4. In a separate bowl mix together the almond milk, vanilla extract, maple syrup and creamy Sheese original cheese.
  5. Transfer the chocolate mixture, flour mixture and almond mixture to the food processor and whizz until smooth.
  6. Pour into the prepared cake tin.
  7. For the swirl topping mix the creamy sheese original, muscovado sugar together and dot with spoonfuls on top of the chocolate mixture. Sprinkle with mix berries.
  8. Bake for 40 to 45 minutes or until just firm.

 

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

 

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