Cheesecake Brownies with Crumble Crust

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recipe by Moey's Kitchen https://www.moeyskitchen.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    386
based on 18 ratings

Intensely chocolatey brownies with cheesecake filling and raspberries. You can swap the raspberries by drained cherries or finely chopped apricots or peaches. Also add coarsely chopped walnuts or pecans to the chocolate brownie batter. Optional: Place the brownies in the refrigerator for another 2-3 hours or overnight after cooling. After resting for a few hours or overnight, the brownies will taste even better the next day. Makes 9 large or 16 small brownies User generated recipes have not been re-tested by Kenwood.

recipe updated 26 Mar 2024

Ingredients

  • Butter icon
    Butter
    125 g
  • Butter icon
    Butter
    70 g
  • Milk chocolate icon
    Milk chocolate
    100 g
  • White chocolate icon
    White chocolate
    100 g
  • Cream cheese icon
    Cream cheese
    250 g
  • Dark chocolate icon
    Dark chocolate
    150 g
  • Plain flour icon
    Plain flour
    220 g
  • Caster sugar icon
    Caster sugar
    175 g
  • Salt icon
    Salt
    2 pinches
  • Brown sugar icon
    Brown sugar
    75 g
  • Egg icon
    Egg
    3
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    25 g
  • Crème fraîche icon
    Crème fraîche
    75 g
  • Cornflour icon
    Cornflour
    1 tablespoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Raspberries icon
    Raspberries
    125 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Chef Patissier XL
  • kCook icon Easywarm bowl
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Square pan - 8"
  • kCook icon Large mixing bowl
  • kCook icon Kenwood bowl - chef patissier xl

Step preview

  1. Attach Creaming beater
  2. Add dark chocolate and butter to the EasyWarm Bowl
  3. Mix with splashguard fitted - 10 min, 7, Stir 1
  4. Remove the bowl from the machine
  5. Let cool - approx 15 min
  6. Assemble the Food Processor attachment to the machine
  7. Fit the knife blade to the Food Processor bowl
  8. Add plain flour, butter, caster sugar and salt to the Food processor attachment
  9. Attach the lid and ensure it is locked into place
  10. Pulse until crumbs form
  11. Transfer crumbs to medium bowl then set aside
  12. Pre-heat oven - 180°C
  13. Grease and line a clean square pan with parchment paper
  14. Attach the EasyWarm bowl to the machine
  15. Add caster sugar and brown sugar to the EasyWarm Bowl
  16. Mix with splashguard fitted - approx 1 min, Stir 1
  17. Add egg to the EasyWarm Bowl one by one while machine is running
  18. Add plain flour, unsweetened cocoa powder and salt to a clean large mixing bowl
  19. Mix until combined
  20. Transfer dry ingredients to EasyWarm Bowl
  21. Mix with splashguard fitted - approx 30 sec, Stir 1
  22. Then add milk chocolate and white chocolate to the EasyWarm Bowl
  23. Mix with splashguard fitted - approx 20 sec, Stir 2
  24. Pour content of EasyWarm Bowl into square pan
  25. Spread until level
  26. Attach Whisk
  27. Add cream cheese, crème fraîche, cornflour, caster sugar and vanilla extract to the Kenwood Bowl
  28. Whisk with splashguard fitted until combined - 20 sec, Stir 1
  29. Transfer content of Kenwood Bowl to square pan
  30. Spread until level
  31. Top with raspberries
  32. Transfer crumbs to square pan
  33. Bake - 35 min, 180°C
  34. Remove from oven and let cool
  35. Cut into squares
  36. Serve
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