Raspberry Chocolate Cheesecake Brownies

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These incredibly rich and decadent brownies have kind of become a bit of a signature for me lately. What’s not to love? Deep and silky dark chocolate combined with creamy cheesecake and tart raspberries and so easy to make.

Ingredients – Brownies
200g good-quality dark chocolate, I use minimum of 70% cocoa solid
200g unsalted butter, softened
400g caster sugar
3 eggs
110g plain flour, sifted

Ingredients – Cheesecake
400g cream cheese
2 egg yolks
1 tsp vanilla extract
120g fresh raspberries

1. Preheat the oven to 170°C. Grease and line a 20 x 30cm lamington or shallow pan.

2. Place the chocolate in a bowl over a pan of simmering water until melted. Set aside to cool slightly.

3. Cream the butter and 250g of the caster sugar until pale, then add 3 of the eggs, one at a time, beating well after each addition. Stir in the melted chocolate, then fold in the flour. Spread into the lined pan.

4. In a separate bowl, beat the cream cheese, remaining sugar and egg yolks and the vanilla extract until smooth, then spread over the chocolate base.

5. Scatter the raspberries over the top, I tend to break them in half and spread them out flattened, and bake in the oven for 40-45 minutes.

6. Set aside to cool, then cut into squares and serve.

* You can also freeze raspberries in advance and crumble over the top before baking.


ANZAC Biscuits

ANZACThese iconic biscuits from Australia and New Zealand were made by army wives to send to their troops during the second world war as they travelled well and the ingredients did not spoil so easily. As such they are named ANZAC Biscuits (Australian and New Zealand Army Corps). They are associated Downunder with ANZAC Day and are often used as fundraisers.

Incidentally, the name is protected and as such you cannot call another recipe or another biscuit ANZAC (which means you cannot add things like chocolate chips and still call them ANZACs). You also cannot refer to these as “cookies”.

1 cup rolled oats
1 cup plain flour
1 cup Demerara sugar
3/4 cup shredded or desiccated coconut
140g butter
2 Tb golden syrup
1/2 tsp bicarbonate of soda
1 tsp boiling water


  • Combine oats, flour, sugar and coconut in a large bowl.
  • Combine butter and golden syrup in a small saucepan. Stir over gentle heat until melted.
  • Mix the bicarb with boiling water, add to the butter mixture. Stir into dry ingredients.
  • Place tablespoonfuls of mixture onto lightly greased oven tray – allow room for spreading.
  • Bake at 180C for 10 minutes.
  • Loosen while warm, then cool on racks.

As always I’d love to hear if you make these and what you think.

Happy baking!

Katja, My Lifestream, My Week in Pictures, Travel

Week 44 2012 In Pictures (Oct 29 – Nov 4)

Week 44 is from Monday October 29, 2012 until (and including) Sunday November 4, 2012

This week Katja grappled with a giant platypus, I made some nommy cake, and we all travelled down to London where naturally I visited Loop.

The *only* way to deal with a giant platypus...
20121029 – The *only* way to deal with a giant platypus…

Time for taayy and cake
20121031 – Time for taayy and cake, banana cake which I haven’t made in ages but which turned out very very nommy

20121102 – After a long trip just one more train to catch

20121102 – But at least the food’s good here, just like home cooking!

Guess where
20121102 – Guess where… yes that’s a lovely big box of Wollmeise at Loop in London

20121103 – Katja plays with Papa

20121104 – So much to look at!

20121104 – I love these lights! Only in London…

Instagram Image
20121104 – Laderee make the nommiest macaroons. Hmm really *must* try making some myself


Lemon Blueberry Cake

Yes, it’s an unusual combination in a cake – a moist lemon sponge with a special centre layer of juicy blueberries and topped with tart lemon icing. Perfect for afternoon tea. Don’t ask me about storage – I’ve never had one of these last long enough!

The image here is distorted in colour, if I can get one of these cakes to sit still long enough I’ll replace it!

Note: I use 20ml tablespoons, 5ml teaspoons and 250ml cups in all of my recipies.

Ingredients (serves 6)

125g butter
3/4 cup caster sugar
2 eggs
3 teaspoons grated lemon rind
1 1/2 cups self-raising flour
1/2 cup milk
1/4 cup lemon juice
100g blueberries
icing sugar plus extra lemon juice for glace icing

Preheat oven to 180°C. Grease a 20cm ring pan and line the base with non-stick baking paper.

Use an electric beater to beat 125g butter and 3/4 cup caster sugar until pale and creamy.

Beat in 2 eggs and 3 tsp grated lemon rind. Fold in 1 1/2 cup self-raising flour, 1/2 cup milk and 1/4 cup lemon juice until well combined.

Spoon half the mixture into the pan. Scatter over 100g blueberries. Spoon over the remaining cake batter.

Bake for 45-50 minutes. Set aside for 5-10 minutes before turning out onto a wire rack to cool.

Serve with glace icing.


Baking Buttons

I love these biscuits, they’re cute as a button and so easy too! Perfect to take to your next craft group get-together or guild meeting. They look great dipped in chocolate too 🙂 To make it easier for you I’ve taken photos of every step and given my tips as well.

125g butter
125g caster or icing sugar
1 egg
125g self raising flour
125g plain flour
3 tsp ground cinnamon

Screw top from a bottle of coke or water (washed)
Drinking straw


Cream the butter and sugar together. Make sure there’s no lumps of butter. You can sit the mixing bowl in a dish of hot water to help the butter soften but make sure it doesn’t melt.

Add egg and cinnamon and mix thoroughly. No need to pre whip the egg, just drop them straight in.

Add flours and mix to a smooth dough. No need to sift the flour if you’ve brought it from your supermarket – it should be sifted well enough and you’ll be mixing thoroughly enough that you’ll work out any lumps. The one tip here is to add the flour gradually, it gets quite hard to mix towards the end there.

Scoop out enough that a ball will fit into a bottle top. I found this was 2 teaspoons worth of dough. Press the bottle top into the ball of dough to make a depression.

Use a straw to punch out the thread holes – you will probably have to wiggle a bit but the dough should go up into the straw and come out cleanly. If the straw gets too full just push out the collected dough.

Bake for 12-15 mins at 180C in the middle of the oven. You may have to separate into batches. When they’re done place onto an oven tray to cool. Serve with tea on your best china – complete with doilies 🙂