Squidgy chocolate brownies sandwich a layer of apple and ricotta cheesecake. Delightfully decadent and delicious. Enjoy these apple cheesecake brownies with a fork as an after dinner dessert. Or just tuck into one with a cup of tea or coffee.
It’s National Chocolate Week and I fancied some brownies. I had a tub of ricotta to use up and some Cornish apples from my mother’s garden. So to celebrate this most auspicious week, I decided to experiment and make some apple ricotta cheesecake brownies.
Apple Cheesecake Brownies
These apple cheesecake brownies are slightly more involved than my normal super quick brownie creations. The actual brownie is quick and easy to prepare and is made in one pan. But you also need to cook the apples and beat them together with the other cheesecake ingredients. This forms the middle layer of the brownies.
Once you’ve made the two mixtures, it’s just a simple process of layering them up in a baking pan. Place them in the oven and bake.
Initially I wanted the brownies to have a marbled effect. However, when I dragged the end of a teaspoon through the mixture to try and swirl it a bit, it stubbornly decided to stay a sandwich. As it turns out, this worked really well. The cheese is sandwiched elegantly in the middle and acts as a foil to the dark richness of the brownie.
The chocolate gods must have been smiling on me because these apple cheesecake brownies turned out to be a fitting tribute to National Chocolate Week. They have a crusty sugar top, which turns deliciously chewy in a toffeish sort of way. They’re soft in the middle and serve equally well as a pudding eaten with a spoon.
They retain their shape, however so you can eat them perfectly well with your fingers. As CT can testify; I did have to shoo him away from the tin.
The 85% dark chocolate combines with the slight tartness of the apple, which helps to counteract that brownie sweetness. It makes for a very pleasant eating experience.
Other Brownie Recipes You Might Like
- Avocado brownies with a hint of spice
- Chocolate fudge brownies
- Marmite brownies
- Rose cardamom brownies
- Spicy orange brownies
- Triple chocolate almond brownies (gluten-free)
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these squidgy brownies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more apple recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Apple Cheesecake Brownies. PIN IT.
Apple Cheesecake Brownies – The Recipe
Apple Cheesecake Brownies
- 2 medium cooking apples weighing 200g (I used an unspecified Cornish variety)
- 50 g golden caster sugar (I used vanilla sugar)
- 250 g ricotta
- 1 medium egg
- 100 g unsalted butter
- 100 g dark chocolate (I use Green & Black’s 85%)
- 200 g dark muscovado sugar
- 2 large eggs (I used duck eggs)
- ½ tsp vanilla extract
- 75 g wholemeal spelt flour
- Peel, core and slice two medium apples and place in a pan.
- Add the sugar and a tablespoon of water.
- Simmer for five minutes until the apples are soft and no longer wet. Allow to cool.
- Stir in the ricotta, then beat in the egg.
- Melt the butter in a large pan over a low heat.
- Break up the dark chocolate and add to the pan.
- Add the sugar and stir well until all smooth, then leave to cool a little.
- Beat in the eggs and vanilla extract.
- Stir in the flour.
- Spoon half of the batter into a 23 cm (9") square silicone mould or lined tin. Cover this with the cheese and apple mixture and then top with the remaining brownie batter.
- Bake in the middle of the oven at 180℃ (160℃ fan, 350℉, Gas 4) for 25 minutes or until the top has set but the middle remains slightly squidgy.
- Leave to cool in the mould, then cut into twelve large pieces or sixteen smaller ones.
As these brownies contain local and very seasonal apples, I am entering them into Simple and in Season, guest hosted this month by Nazima of Franglais Kitchen.
I’m also entering the apple cheesecake brownies into Javelin Warrior’s Made with Love Mondays as they’re made from scratch. Of course.