Blueberry Cheesecake Brownie

Name: Blueberry Cheesecake Brownie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 125 g Blueberries (fresh or frozen); 400 g Double cream cheese; 250 g Schmand; 50 g Sugar; 2 Eggs (Gr. M); 1 TABLESPOON Cornstarch; 7-10 Tbsp some + 125 g butter; 150 g Dark chocolate; 2 Eggs (Gr. M); 125 g demerara sugar; 7-10 Tbsp Salt; 100 g Flour; 25 g Baking cocoa; 1/2 TEASPOON Baking Powder

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

125 g Blueberries (fresh or frozen)
400 g Double cream cheese
250 g Schmand
50 g Sugar
2 Eggs (Gr. M)
1 TABLESPOON Cornstarch
7-10 Tbsp some + 125 g butter
150 g Dark chocolate
2 Eggs (Gr. M)
125 g demerara sugar
7-10 Tbsp Salt
100 g Flour
25 g Baking cocoa
1/2 TEASPOON Baking Powder

Directions

1
Sort and wash blueberries (if necessary, let frozen berries thaw). Stir cream cheese, sour cream, sugar, eggs and starch until smooth.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø).
3
For the dough break chocolate into pieces. Melt with 125 g butter in pieces in a saucepan over low heat. Beat the eggs, sugar and 1 pinch of salt with the whisk of the mixer for 3-4 minutes until creamy.
4
Remove the chocolate butter from the stove and immediately stir into the egg mixture.
5
Mix flour, cocoa and baking powder. Quickly stir into the chocolate-egg mixture. Put the dough into the mould and smooth it down.
6
Fold the berries into the cream cheese mixture. Carefully spread them over the brownie dough. Bake in a hot oven for 40-45 minutes. Remove and allow to cool. Remove from the tin and cut into approx. 4 x 4 cm pieces.