Cranberry Brownies with Cheesecake topping

I hope everyone had a great Christmas with the important people in your life.

Joel and I made this yummy Christmas cake for our guests.

 

Cranberry Brownies with Cheesecake topping

For the Brownies:

5 oz. semisweet chocolate (chopped)

8 tbsp. unsalted butter

2 tbsp. cocoa powder

2 tbsp. instant coffee

1 cup cane sugar

A pinch of salt

3 eggs

1 cup all-purpose flour

 

For the cheesecake topping:

5 oz. Philadelphia Cheese

¼ cup cane sugar

¼ cup freshly squeezed orange juice

1 egg

Dried Cranberries

 

 

Prepare a square baking pan with nonstick spray.

Preheat the oven to 350 degreese Fahrenheit.

Melt chocolate and butter on the oven at a low temperature. Add cocoa and coffee. Remove the pan from the heat and add sugar and salt while stirring. Add the eggs, one by one. Blend well with a wooden fork/spoon. (Don´t use an electric whisk, it might make the batter separate.)

Fold in flour and mix until barely blended. Spread the batter into the baking pan. Set aside and make the cheese topping.

 

When you make the cheese topping it´s easiest to use an electric whisk or mixer. Mix all the ingredients except the egg and the cranberries. Mix well until smooth. Add the egg. Spread the topping over the batter. Top with dried cranberries and bake 30-35 min in the oven.

 

 

Let the cake cool down. Cut it in squares. Cover with plastic film and place in the fridge. The cake is better after a few hours in the fridge. It´s good up to a week if it´s refrigerated. You can even freeze the cake. It´s the perfect cake to prepare in advance and treat your guests on a later occasion.

Enjoy!