Raspberry cheesecake brownies recipe
A recipe from the Good Food collection.
Ingredients
250g milk chocolate, chopped
200g unsalted butter, softened
185g (1 cup) soft brown sugar
4 eggs
60g (½ cup) self-raising flour, sifted
30g (¼ cup) unsweetened cocoa powder, sifted
250g (1 cup) cream cheese, at room temperature
55 g (¼ cup) castor sugar
125g (1 cup) frozen raspberries
Method
Step 1
Preheat the oven to 170C. Lightly grease a 16cm × 26cm baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.
Step 2
Place the chocolate in a heatproof bowl. Half-fill a saucepan with water, bring to the boil and remove from the heat.
Step 3
Sit the bowl over the saucepan, ensuring the base of the bowl doesn't touch the water. Stand, stirring occasionally, until the chocolate has melted. Cool slightly.
Step 4
Beat the butter and brown sugar in a large bowl using electric beaters until thick and creamy. Add three of the eggs, one at a time, beating well after each addition. Fold in the flour and cocoa. Fold in the cooled chocolate and set aside.
Step 5
Clean the electric beaters and beat the cream cheese and caster sugar in a bowl until combined. Add the remaining egg and beat well. Fold in the raspberries.
Step 6
Place alternate layers of the chocolate mixture and cream cheese mixture in the prepared tin. Use a skewer to swirl through the mixture to create a marbled effect.
Step 7
Bake for 50 minutes, or until firm. Cool completely in the tin before cutting into squares.
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