Black Forest beetroot brownies with a cheesecake swirl

Black Forest Beetroot Brownies with a Cheesecake Swirl recipe by Love Beets. Brownies with a difference... experiment with your brownie baking...

Brought to you by Love Beets

Black Forest Beetroot Brownies with a Cheesecake Swirl recipe by Love Beets

Brownies with a difference... experiment with your brownie baking by trying these Black Forest beetroot brownies!

Ingredients

For the brownies

  • 280 g Love Beets Cooked Beetroot (1 pack)
  • 80 g butter
  • 200 g dark chocolate, broken
  • 130 g caster sugar
  • 130 g soft dark brown sugar
  • 3 free-range eggs
  • 110 g plain flour
  • 100 g white chocolate, roughly chopped

For the cheesecake topping

  • 80 g white chocolate
  • 80 g cream cheese
  • 1 small free-range egg
  • 50 g sour cream
  • 25 kirsch-soaked cherries, drained ((or you can use fresh, pitted cherries))

Instructions

1
Preheat the oven to 180°C/Gas Mark 4. Line a 22cm (8½in) square tin with baking parchment.
2
Put the Love Beets Cooked Beetroot into a high-speed blender and blitz until smooth.
3
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.
4
Add the caster sugar, soft dark brown sugar and eggs to a bowl and beat with an electric whisk for 5 minutes, until pale and thick.
5
Using a large metal spoon, carefully fold in the blitzed beetroot purée and melted chocolate. Fold in the flour and white chocolate chunks until just combined, but be careful not to over-mix. Pour into the prepared tin, then set aside while you make the cheesecake mixture.
6
Melt the remaining white chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside to cool for 5 minutes.
7
Beat the cream cheese until smooth, then beat in the egg, sour cream and finally the white chocolate, until combined.
8
Spoon over the cheesecake mixture, then swirl through with a skewer to create a marble effect. 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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