This cheesecake brownie is a simple but delicious chocolate cake decorated and prepared for Halloween or a horror movie night with friends. It is a delicious and very easy cake but at the same time very choreographic. The dark chocolate brownie base is as always rich, dense and soft but this time it is variegated with a delicious red cheesecake. The red food dye adds a fair amount of horror. Everything is decorated with simple meringue bones and delicious skulls prepared with white chocolate cream.
Instructions Halloween cheesecake brownie – white chocolate skulls
For this decoration I used silicone mould Amleto made by Silikomart.
Soak the gelatin in cold water for 10 minutes. Meanwhile, melt the white chocolate over water bath and set aside. Bring the milk mixed with honey to a boil. Turn off the heat, wait 2 minutes and add squeezed gelatin. Pour the hot milk over the melted chocolate in several different times, mixing well each time. Take a hand blender and blend everything for a couple of minutes, adding cold whipping cream. Pass the liquid through a fine sieve to eliminate air bubbles and pour it into the silicone mould.
Place the mould in the refrigerator for a couple of hours, then place it in the freezer until it is completely frozen. Once needed, take the frozen skulls from the mould and place them on the cake.
Instructions for the cheesecake brownie
In a bowl, mix cream cheese with white sugar.
At this point add a teaspoon of vanilla extract, the eggs and mix.
Add the red food coloring and a teaspoon of cocoa powder. Mix carefully adjusting with more dye if necessary. The red in baking will become slightly darker.
Melt the butter with the chocolate over water bath. Remove the chocolate from the heat and add white sugar. Stir until the sugar is completely dissolved.
Now add the eggs and mix well.
Add 100 g of sifted flour and stir in gently to incorporate.
Line a 40 × 30 cm pan with baking paper. Add almost all of the brownie’s dark batter. With a spoon, add all the cheesecake mixture and finally add the rest of the remaining brownie batter. With a toothpick or a spoon, create curlicues between the two types of batter.
Bake in a preheated static oven at 180 ° C for 45 minutes or until the toothpick inserted in the center of the brownie comes out clean. This type cake is without baking powder so it will have a compact and moist consistency but no pieces of raw dough should remain on the toothpick.
Remove from the oven and set aside to cool down completely. Then let the cake rest at room temperature for several hours, preferably overnight.
Instructions meringue bones
Place an egg white in a bowl and start whipping it with the electric mixer. As soon as the egg becomes stiff, start adding the sugar, one spoonful at a time. The mixture should be shiny and fluffy.
At this point, pour the mixture into a piping bag with a small tip and create your decorations on a baking pan covered with baking paper.
Preheat the oven to 110 ° C. Cook your bones for about 30 minutes, depending on the size of the bones. Once the meringue is ready, turn off the oven and let it cool completely in the oven.
Decorate your brownies with the prepared bones and frozen skulls. The skulls could release some moisture so I recommend keeping them away from the bones that could become soft. Serve once the skulls are completely thawed. Store in the refrigerator and consume within few days.
lot of love. B.
p.s. If you are looking for another perfect recipe for an autumn evening with friends, I recommend my pumpkin cupcakes with crunchy streusel (photo below).