Cheesecake brownies with blueberries

Name: Cheesecake brownies with blueberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g frozen blueberries; 150 g Dark chocolate; 125 g Butter; 50 g Hazelnut kernels; 4 Eggs (size M); 125 g demerara sugar; 1 pinch Salt; 100 g Flour; 25 g Cocoa powder; 1/2 TEASPOON Baking Powder; 650 g Edible quark (40 % fat in dry matter); 50 g Sugar; 1 tablespoon (20 g) Cornstarch; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g frozen blueberries
150 g Dark chocolate
125 g Butter
50 g Hazelnut kernels
4 Eggs (size M)
125 g demerara sugar
1 pinch Salt
100 g Flour
25 g Cocoa powder
1/2 TEASPOON Baking Powder
650 g Edible quark (40 % fat in dry matter)
50 g Sugar
1 tablespoon (20 g) Cornstarch
7-10 Tbsp Grease

Directions

1
Let the blueberries thaw slightly. Chop the chocolate. Cut butter into pieces. Roughly chop the nuts. Melt the chocolate and butter in a pot at low heat
2
Beat 2 eggs, brown sugar and salt in a bowl with the whisk of the hand mixer until creamy. Remove the chocolate-butter mixture from the heat and stir in. Mix flour, cocoa, nuts and baking powder and fold into the chocolate mixture. Put about 2/3 of the dough into a greased springform pan (26 cm Ø) and smooth it down
3
Stir curd, sugar, 2 eggs and starch with a whisk until smooth. Fold blueberries into the quark mixture. Carefully add the quark to the dough and spread. Spread the rest of the dough in patches. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out and let cool on a cake rack
4
On 16 pieces: