Brownie Cheesecake-Petits-Fours

Zackary Austin
4.6 5
With these cubes is good to eat cherries, because the fruits are covered by a chocolate base and sweet cream cheese cream.
90 mins
210 mins


Servings: 36
  • 125 g Butter
  • 150 g Dark chocolate
  • 150 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 125 g demerara sugar
  • 7-10 Tbsp Salt
  • 100 g Flour
  • 1 TABLESPOON Baking cocoa
  • 1 glass (à 720 ml) Cherries
  • 500 g Double cream cheese
  • 100 g Schmand
  • 75 g Sugar
  • 1 package/s Vanilla sugar
  • 5 TABLESPOONS Whipped cream
  • baking paper


  1. 1

    For the brownie dough, melt butter in a pot at low heat. Break 150 g chocolate into pieces, add and melt in the warm butter while stirring. Beat 2 eggs, brown sugar and 1 pinch of salt for 3-4 minutes with the whisk of the mixer until creamy. Stir in chocolate butter. Mix flour and cocoa. Quickly stir into the chocolate-egg mixture.

  2. 2

    Drain the cherries in a sieve. For the cheesecake mixture, stir cream cheese, sour cream, sugar, vanilla sugar and 2 eggs with the whisks of the mixer until smooth.

  3. 3

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Add the brown rivet dough and smooth it down. Spread cherries on top. Add the cheesecake mixture and bake in a hot oven for about 40 minutes.

  4. 4

    Remove the cake, let it cool down and put it in a cool place for about 1 hour. Break 150 g chocolate into pieces. Warm the cream slightly in a small pot. Melt the chocolate in the cream at low heat and let it cool down for about 10 minutes. Remove the cake from the tin and cut it into small cubes (à approx. 4 x 4 cm). Stir the chocolate cream again and pour over the brownie cubes.

Nutrition Facts

170 kcal
13 g
11 g
4 g