Great British Food Christmas 2024

The Ultimate Chocolate Treat Indulge your friends and familywith this fan-favourite recipe, made extra special with Foodie Flavours’ Cherry Flavouring CherryCheesecake Brownies Serves: 12 Prepare: 15mins plus 4 hours chill time Cook: 35mins For the cheesecake layer: 250g full fat creamcheese, at room temperature 125g caster sugar 1mediumegg 20 drops (adjust to taste) of Foodie Flavours Cherry Natural Flavouring Red gel food colouring (optional) For the brownie layer: 200g dark chocolate (70% cocoa minimum) 150g unsalted butter 3mediumeggs 225g light soft brown sugar 150g plain flour 1 tbsp cocoa powder ¼ tsp salt 1. Line an 8inch/20cm square tin with greaseproof baking paper and preheat the oven to 180°C/160°C fan. 2. Whisk all the cheesecake ingredients together in a bowl and set aside. Foodie Flavours offers a range of professional, natural flavourings, which are suitable for vegetarians and vegans. They're also gluten-free, egg-free, dairy-free, have no added sugar andmade in the UK. Find out more at foodieflavours.com or email sales@foodieflavours.com or call 0333 222 5968. 3. Break up the chocolate into a microwave safe bowl and melt it together with the butter in the microwave in 30 second intervals. Stir in between until the chocolate has melted and then set aside. 4. In a separate bowl, whisk the eggs and sugar together for 2 mins. The mixture should turn paler in colour. 5. Add the cooled melted chocolate and combine. 6. Sieve the flour, cocoa and salt into the mixture and fold in. 7. Add the brownie mixture to the prepared tin, setting aside around 50g of the mixture. 8. Pour the cheesecake mixture on top. 9. With the remaining brownie mixture, add a tbsp of warmwater and stir to thin out the mixture. 10. Drop small spoonful’s randomly on top of the cheesecake mixture and create swirls using a knife or cocktail stick. 11. Bake the brownie in the oven for 35-40 mins. The brownie should have just started to crack around the edges and have a slight wobble. 12. Leave the brownie to cool in the tin and then pop it into the fridge for at least 4 hours, or ideally overnight. 13. Slice into 12 squares and enjoy! GBF PROMOT ION greatbr i t ishfoodawards.com 106