Cherry Amaretto Cheesecake Brownies Recipe


Serves 16

For the brownie layer

  • 180g Montezuma’s 74% dark chocolate buttons

  • 180g unsalted butter

  • 3 medium eggs

  • 170g caster sugar

  • 1 tsp vanilla extract

  • 80g Cotswold plain flour

  • 30 cocoa powder

  • ½ tsp salt

For the cheesecake layer


For the brownie layer

  • Preheat the oven to 160°C

  • Grease and line an 8 x 8” non-stick square tin

  • Place the chocolate and butter into a heatproof bowl over a pan of simmering water. Allow to melt, stirring frequently. Set the chocolate mixture aside to cool slightly

  • Using a handheld or stand mixer with a whisk attachment, whisk the eggs, sugar, and vanilla extract together for 3 minutes until light and fluffy

  • Add the cooled chocolate to the egg mixture and whisk slowly to combine

  • Sift the flour, cocoa powder, and salt together then fold into the chocolate and egg mixture

  • Reserve ½ cup of the mix and then pour the rest into the prepared tin and smooth out

For the cheesecake layer

  • Place the cream cheese, egg, sour cream, sugar, and vanilla extract in a bowl and whisk to combine until light and creamy

  • Add 2 tbsp of The Cherry Tree Cherry with Amaretto Extra Jam and fold gently into the mixture

  • Pour the cheesecake on top of the brownie mixture in the tin, then drop spoonful’s of the reserved brownie mixture on top, followed by dollops of the remaining 2 tbsp of Cherry with Amaretto Extra Jam

  • Use a butter knife or cake pick to swirl the top layer, then place in the oven

  • Bake for 30 mins until the cheesecake layer is just set, and then allow to come to room temperature

  • Refrigerate the brownies for at least 2 hours then cut into 16 squares

To serve

Devour the brownies at room temperature or straight from the fridge for a decadent treat!