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spring 2010




  • Lemon Pistachio Cheesecake Marbled Brownies
  •  
  • 250 gram of bittersweet dark chocolate
  • 200 grams of butter
  • 4 eggs
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 1½ cups of all purpose flour
  • ¼ cup of quality dark cocoa
  • ½ teaspoon of baking powder
  • a pinch of salt
  • 125 grams of cream cheese
  • ½ cup of caster sugar
  • the zest of 1 lemon
  • ½ cup of shelled pistachios

Cheesecake and Brownies?! Yes! You heard correctly. To be sure these are decadent little monsters so cut them into small squares. Oh who am I kidding? Go on, go all out and serve them with a little of my Lemon Curd Ripple Ice Cream!

  1. Preheat the oven to 180°C (356°F)
  2. Grease and line a sponge roll, brownie pan or oblong baking dish.
  3. Using a double boiler (bain-marie) or microwave, melt the chocolate.
  4. Melt the butter separately to avoid burning the chocolate and then mix the two together and set aside.
  5. In a large bowl whisk the eggs, brown sugar and vanilla together.
  6. Pour the lukewarm chocolate and butter mixture into the eggs and stir to combine.
  7. Sift in the flour, cocoa, baking powder and salt and fold gently into the chocolate batter until just combined.
  8. In a small bowl mix the cream cheese, caster sugar and lemon zest together.
  9. Pour the chocolate batter into the greased dish and drop small teaspoonfuls of the cream cheese mixture all over the top. Sprinkle with the pistachios and using a wooden skewer swirl a marbling pattern through the mix to gently encourage the cheesecake into the brownie batter.
  10. Bake for 30 to 35 minutes until the brownie is cooked around the edges, but still a little soft in the middle.
  11. Cool and cut into squares.




Previous
Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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