Black Forest Beetroot Brownies With A Cheesecake Swirl
1 Hour 10 Minutes
For the brownies
280g of Love Beets Cooked Beetroot (1 pack)
80g of butter
200g of dark chocolate, broken
130g of caster sugar
130g of soft dark brown sugar
110g of plain flour
100g of white chocolate, roughly chopped
For the cheesecake topping
80g of white chocolate
80g of cream cheese
1 small egg
50g of sour cream
25 kirsch-soaked cherries, drained (or you can use fresh, pitted cherries)
Preheat the oven to 160ºC fan, gas mark 3. Line a 22cm square tin with baking parchment.
Put the Love Beets Cooked Beetroot into a high-speed blender and blitz until smooth.
Add the butter and dark chocolate to a heatproof bowl and set over a pan of lightly simmering water to melt, stirring occasionally. Set aside once melted.
Add the caster sugar, soft dark brown sugar and eggs to a bowl and beat with an electric whisk for five minutes, until pale and thick.
Using a large metal spoon carefully fold in the blitzed beetroot puree and melted chocolate then the flour and white chocolate chunks, until just combined, be careful not to over mix. Pour into the prepared tin and set aside while you make the cheesecake mixture.
Melt the remaining white chocolate in a heatproof bowl set over a pan of barely simmering water then set aside to cool for five minutes.
Beat the cream cheese until smooth then beat in the egg, sour cream and finally the white chocolate, until combined.
Spoon over the cheesecake mixture, swirl through with a skewer to create a marble effect and scatter over the cherries. Bake for 35-40 minutes, until just set with the slightest wobble in the centre. Cool completely before cutting into squares.
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