Cheesecake brownies with sprinkles

Ingredients for 1 servings:

• 150 g dark chocolate
• 125 g butter
• 100 g milk chocolate
• 100 g white chocolate
• 75 g brown cane sugar
• 3 eggs, size L
• 120 g wheat flour type 405
• 25 g cocoa powder, unsweetened
• 1 pinch of salt
• 125 g raspberries, fresh
• Butter for the mold
• 100 g wheat flour type 405
• 70 g butter, cold
• 50 g sugar
• 1 pinch of salt
• 250 g double cream cheese, at room temperature
• 75 g crème fraîche
• 1 tbsp, heaped cornstarch
• 50 g sugar
• 1 packet of Bourbon vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Extra chocolatey brownies with cheesecake filling and raspberries. A recipe for the Kenwood Titanium Chef Patissier XL.

This is a recipe for the Kenwood Titanium Chef Patissier XL. Place the 7 litre mixing bowl into the Kenwood Titanium Chef Patissier XL and attach the flexi-beater. Swipe left on the display to the weighing function. Set the scales to 0 and weigh the dark chocolate and butter in approximately 2 cm pieces directly into the bowl. Swipe right on the display to the program selection and select the “Melt Chocolate” program. Press the dial and let the chocolate and butter melt automatically for 10 minutes on speed 7 with the stirring interval setting 1. Then remove the bowl and flexi-beater and let the melted butter and chocolate cool for around 15 minutes. Meanwhile, attach the multi-chopper to the high-speed connection on the Kenwood Patissier and insert the blade. Add the milk chocolate and white chocolate in large pieces. Close with the lid. Pulse the mixture roughly 4-5 times until the desired size is reached. Transfer to a small bowl. Briefly wipe the food processor dry, then replace it and insert the blade. For the crumble, add the flour, cold butter in pieces, sugar, and salt. Pulse the mixture roughly 6-8 times until crumble is complete. If the mixture is too dry, add 1-2 teaspoons of ice-cold water and simply pulse 2-3 more times. Remove the food processor, transfer the crumble to a bowl, and refrigerate until ready to use. Preheat the oven to 180°C (top and bottom heat). Line a square brownie pan or deep casserole dish with sides measuring approximately 20-23 cm with baking paper. I cut the baking paper so that it overhangs on two sides so that I can easily lift the brownies out of the pan later and avoid unsightly marks during baking. Therefore, grease the sides not lined with baking paper with softened butter so that the brownies can be easily removed from the tin later. Place the bowl with the slightly cooled chocolate butter, the flexi beater, and the splash guard back into the Kenwood Patissier. Weigh in the two types of sugar. Mix well for about 1 minute on speed 1. Add the eggs one at a time and mix in each for about 20 seconds on speed 1. Mix the flour, cocoa powder, and salt separately. You can do this by placing a small bowl on the head of the machine, setting the scale to 0, and weighing the ingredients there to mix them together beforehand. Then add them to the mixing bowl and mix in for just 20-30 seconds on speed 1. There should still be small pockets of flour visible; don’t mix the batter for too long, otherwise it will become tough. Finally, add the chopped chocolate and mix carefully for about 20 seconds on speed 2. Pour the brownie batter into the prepared baking pan and smooth it into the corners. Insert the 5-liter mixing bowl and whisk. Add all the ingredients for the cheesecake filling, or weigh them in. Mix for about 1 minute on speed 4 until creamy. Pour the cheesecake filling onto the brownie batter and smooth it down. Spread the washed and drained raspberries evenly on top. Then roughly scatter the crumble topping over the top with your hands. Place the baking pan on the middle rack of the oven and bake the brownies for about 35-40 minutes. The filling can still be a little soft. Cool on a wire rack to room temperature. Only when completely cooled, carefully lift the brownies out of the pan using the baking paper (loosen them from the sides with a spatula if necessary) and cut into 9 large or 16 small squares with a sharp knife. If you have the time, refrigerate the brownies for another 2-3 hours or even overnight after they have cooled. They taste even better the next day after they’ve soaked well. Enjoy! TIP: Instead of raspberries, you can also use drained cherries, chopped apricots, or peaches. In addition to the chocolate, you can also add roughly chopped walnuts or pecans to the brownie batter.