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Hummingbird Bakery raspberry cheesecake brownie

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Hummingbird Bakery brownies 3 Dec
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Master chef

  • Costs: Mid-price

 

The Hummingbird Bakery's brownie tastes as good as it looks: a layer of choccy brownie topped with cheesecake and covered with raspberry-flavoured whipped cream - go on cheer yourself up!

Ingredients

Brownie ingredients:

  • 200g dark chocolate, roughly chopped
  • 200g unsalted butter
  • 250g icing sugar
  • 3 eggs
  • 110g plain flour

Cheesecake ingredients:

  • 400g cream cheese
  • 150g icing sugar
  • teaspoon vanilla extract
  • 2 eggs
  • cream topping
  • 300 ml whipping cream
  • 100g icing sugar
  • 150g raspberries, plus extra to decorate
  • 33 x 23 x 5-cm baking tray, lined with greaseproof paper

That's goodtoknow

cartoon image of chef

Love cheesecake? Try one of our choc or fruity cheesecake recipes

Method

For the brownie:
  1. Preheat the oven to 170C (325F) Gas 3.
  2. Put the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
  3. Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated.
  4. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
  5. Gradually beat in the flour, mixing well after each addition, then turn the mixer up to high speed and beat for a little longer until you get a smooth mixture.
  6. Slowly pour in the melted chocolate and mix thoroughly. Pour into the prepared baking tray and smooth over with a palette knife.

For the cheesecake:

  1. Put the cream cheese, sugar and vanilla extract in a freestanding electric mixer with a paddle attachment and beat on slow speed until smooth and thick. Add one egg at a time, while still mixing. Scrape any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. The mixture should be very smooth and creamy.
  2. The mixer can be turned up to a higher speed at the end to make the mix a little lighter and fluffier, but be careful not to overmix, otherwise the cheese will split. Spoon on top of the brownie and smooth over with a palette knife.
  3. Bake in the preheated oven for 3040 minutes, or until the cheesecake is firm to the touch and light golden around the edges. The centre should still be pale. Leave to cool completely, then cover and refrigerate for 2 hours, or overnight if possible.

For the cream topping:

  1. Put the cream, sugar and raspberries in a freestanding electric mixer with a whisk attachment and beat until firm but not stiff.
  2. Turn the brownie out onto a board and turn the right way up.
  3. Spread the topping evenly over the brownie and decorate with more raspberries.

This recipe is taken from The Hummingbird Bakery Cookbook by Tarek Malouf and The Hummingbird Bakers
Photography by Peter Cassidy
Published by Ryland Peters & Small
Text Tarek Malouf and The Hummingbird Bakers
Photography copyright Ryland Peters & Small

Average rating

  • 4
(92 ratings)

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What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

J

use yoghurt instead of cream for the raspberries - better taste and texture. Also don't add sugar to the mixture, it makes it too sickly. Otherwise great recipe!!

Diana

I was rather nervous about making this but it worked out perfect and it is probably the best tasting cake I have ever produced. I love it and I will definitely be making it soon again. I also used a handheld mixer and it was not problem at all.

Dana

WONDERFUL! I am from America so I used a scale to get the ingredients measured correctly. I have made it 2 times so far and both times has turned out perfectly just as written. Very Yummy!

Cheryl May

I made these last night using the recipe book (wasn't aware it was online until searcing for a friend when asked for the recipe). I just did it as the recipe says and it turned out perfectly. Don't know if it helps that I have a stand mixer? The only problem I had was trying to turn them out of the tin - it just wasn't happening so I've had to serve straight from the tin which isn't a major issue just meant the first slice was a little mangled. I did find it needed about 5-10 minutes longer than the recipe said but it firmed up a lot on cooling.

jetsetbarbie

I just made these- they were fabulous! Check out my blog for pics and my review: http://jetsetbarbie.wordpress.com/2011/11/20/raspberry-cheesecake-brownies/

PaulH

Just had this placed on my office desk for some crazy weird 'Office Come Dine With Me" extravaganza. Looks like the so called 'cook' was totally unimaginative and ripped the recipe clean of this web-site. I'm thinking he'd have done well to read the users comments before jumping in and cooking a dry, bland pink mess. The best part was easily the Raspberry! 2 out of 10 for effort Daniel-san!

Laura1989

**two mixtures!!

Laura1989

Epic fail - left in oven for over an hour as was still slushy, and just did not cook. I think because the tow mixtires had bled into one another. Very upset - spent a fortune getting the bits and was really looking forward to it!!

Laura1989

Mine is in the oven as we speak - the brownie mix has leaked up to the surface =(

Supernova

Tried this a couple of weeks ago and it turned out beautifully thanks to all ghe good tips and comments. However, I found the brownie base too thick (turned out to be almost twice as thick as the cheesecake), so I will reduce the amount of brownie dough next time. I am planning to 'punch out' little round cakes for each guest with a mould. I think it will look fantastic and very chic :) My baking tray was a bit smaller, hence the top layer was a thicker and full of little berry-pieces. I used frozen berries and had to mix them in even more carefully. Can feel my mouth watering again.... :)

GTK Recipes editor

Hi thingymajigg, yes you can freeze cheesecake for up to a month. But for a cheesecake with fruit topping, always freeze cheesecake WITHOUT the topping and add the topping before serving. After the cheesecake has cooled in the refrigerator, remove from the pan, wrap with several layers of cling film and then a layer of foil. Always thaw a cheesecake overnight in the refrigerator. When partially thawed, transfer it from the cardboard or springform bottom to a serving plate and add the cream topping.

thingymajigg

I'm thinking of trying this recipe out for Christmas and was just wondering if it would freeze well. As I will be short on time and I always like to be able to prepare ahead and just whip it out of the freezer when it's time. It sounds delicious.

Mirella

To avoid raspberry sauce, whip the cream to soft peak first then quickly whisk in the sugar and then the raspberries, do not over whisk! I added a good glug of Chambord for extra scrum. Leaving overnight before adding cream really does make a huge difference. I followed timings and got a great result. This is actually a really simple easy receipe, just a bit long winded. do try it.

Nicky

Hi Everything went smoothly and well made until the cream mix. Like Emi my cream topping has turned into a raspberry soup!! Did everything the recipe said and used whipping cream. Wondered if double cream/thick double cream may have been better. Will try that next time.

Emi

I made this last night and the bottom two layers turned out okay (the cheesecake fell but I've never made a baked cheesecake before so appreciate it might just be like that) but I couldn't get the raspberry cream to get to a 'spreadable' level. It just ended up like raspberry soup! Did this happen to anyone else? We whisked it for so long trying to get a spreadable texture that the cream ended up seperating from the raspberries! I definitely used the right amount of everything (def used whipping cream). Any suggestions of what might have gone wrong?

Jaii

whipped this up last night and just tried a piece,was absoloutely delicious as well as being fairly simple to make. will definitely be making this again :)

Rebecca

I've made these twice now the 1st lots were a bit soggy in the middle of the brown layer....I put this down to using a tin not quite the size required ( I used 26x26). The 2nd time I made them I cooked for 50 minutes and they were absolutely perfect. They are delicious and well worth all the washing up the recipe creates! They are good enough to be served as a dessert. I would also say that making 12 they are a bit on the large side so I got 16 out of them!

Sara

I love this brownie! it was great but a bit fiddly to make, completely worth it though. Baking the brownie part with caster sugar gives it a different texture as I tried the same thing but in the end the icing sugar version was alot more complimentary to the sweet taste.

Becs

I have just made this and followed the receipe exact and the brownie was not cooked and I allowed longer time than the receipe, I think the same as Ellie that this should have been made using caster sugar for the brownies and not icing sugar, what a lot of money I wasted making this pile of goo!!!!!!

Online recipes editor

Hi Ellie, The Hummingbird Bakery cookbook does recommend icing sugar for this recipe - hope it turns out well for you! Thanks, Online recipes editor

ellie

Is it not meant to be caster sugar, rather than icing sugar? When I made it I used caster sugar in the brownies and it was perfect!

charli

This looks A-MAZING!

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